Chicken Strips

By Roygon

Great chicken strip recipe. Make sure you choose a bunch of sauces and after cooking divide the strips into the different sauces coating completely. Good choices include buffalo sauce, Teriyaki, BBQ, Thai etc

Ingredients

• oil for deep frying
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• 2 cup unbleached all-purpose flour
• 4 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
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• 1 egg
• 1 cup milk
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• 3 skinless, boneless chicken breasts, cut into 1/2 inch strips

Details

Servings 3

Preparation

Step 1

1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

2 Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated.

3 Refrigerate breaded chicken for 20 minutes.

4 Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

5 Keep your batches warm in an oven at low temperature.

6 Serve plain or coated with various sauces