Chicken Strips

CREDITS

@bakers_bite_recipes

INGREDIENTS

For the Dry Coating:
* 1 cup all-purpose flour* 1 ½ teaspoons garlic powder* ½ teaspoon peri-peri powder* 1 teaspoon Italian seasoning* 1 teaspoon mixed dried herbs* 1 teaspoon dried parsley* Salt to taste* 4 teaspoons water
*For the Egg Wash:*
* 1 large egg* 2 tablespoons water
*For the Chicken:*
* 2 large chicken breasts, cut into strips

METHOD

Cut the chicken breasts into strips of roughly equal size and thickness (approximately ½ inch). This ensures even cooking.
In a large bowl, whisk together the flour, garlic powder, peri-peri powder, Italian seasoning, mixed herbs, parsley, and salt.Gradually add the water, 1 teaspoon at a time, whisking constantly until a smooth, slightly sticky batter forms. The consistency should be thick enough to cling to the chicken.
In a separate bowl, whisk together the egg and water until light and frothy.
Dredge each chicken strip in the flour mixture, ensuring it's fully coated.Dip the floured chicken strip into the egg wash, allowing any excess to drip off.Return the chicken strip to the flour mixture, pressing gently to create a double coating. Repeat steps 2 and 3 for all chicken strips. Set aside.
Heat 1-2 inches of oil in a large skillet over medium heat. The oil is ready when a small piece of chicken dropped in sizzles immediately. Carefully add the chicken strips to the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.Fry the chicken for 5 to 7 minutes, or until golden brown and cooked through, turning occasionally to ensure even browning. Thicker strips may require slightly longer cooking time.Remove the cooked chicken strips from the skillet using tongs and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve immediately. Enjoy!

INFO & TIPS

Cooking time may vary depending on the thickness of the chicken strips and the heat of your stove. Always ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

POSTED ON

27 Nov 2024

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