Masala Oat Chicken Poppers {teatime Finger Food Indian Recipes}

These are some of our favourite little bites I keep in the freezer. They are light, have the right bit of punch and are quick to serve up. The great thing is that they are healthily masala oat crusted and are not deep fried. I make a large batch and freeze them in portions, making them very handy to serve on short notice.

photo of masala oat chicken poppers {teatime finger food indian recipes}
Chicken Oat Poppers
500g thigh Chicken tenders, cut into bite size pieces
2 Egg Whites
1 and 1/2 cup quick cooking masala oats
Oil for shallow frying
For Marinade
100g hung Yogurt
Juice of 1 lime
2-3 cloves Garlic, minced
1 tbsp Sriracha sauce
2-3 stalks Garlic greens, finely chopped
Salt to taste
1/4 cup fresh Coriander, finely chopped
Place all ingredients for marinade in a large bowl and whisk until smooth. Taste and adjust seasoning.
Marinate chicken tenders in this for 30 minutes, up to overnight.
Whisk egg whites with a fork. Place oats in a bowl.
Dip the tenders first into the egg white, then toss in oats and place on a flat plate/tray.
Chill for 30 minutes in freezer, then shallow fry in small batches.
After chilling, you can freeze in flat trays, and then transfer to ziplocs once frozen.