Cut 500 grams of boneless chicken breasts into thin strips, about 1 cm wide and 7-8 cm long.
In a bowl, mix 100 grams of all-purpose flour (maida), 1 teaspoon of red chili powder, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, 1/2 teaspoon of garam masala, 1/2 teaspoon of black pepper powder, and salt to taste.
Add 100 ml of water to the mixture and whisk until a smooth batter is formed.
In another bowl, take 150 grams of breadcrumbs.
Dip each chicken strip into the batter, ensuring it is evenly coated, and then roll it in the breadcrumbs, pressing gently to make sure the breadcrumbs stick well.
Heat oil in a deep frying pan or kadai over medium heat. The oil should be enough to submerge the chicken strips completely.
Once the oil is hot, carefully add the coated chicken strips and deep-fry them for 4-5 minutes or until they turn golden brown and crispy.
Use a slotted spoon to remove the chicken fries from the oil and place them on a paper towel to drain excess oil.
Serve hot with ketchup or your favorite dipping sauce.