I’ve been asked the recipe for the Deep Fried Chicken Strips I posted on Facebook, this serves 3 people.
Sometimes, these are also known as deep fried chicken tenders.
3 chicken breasts (1 per person), each cut lengthways into 4 strips
1 pack of neutral coloured breadcrumbs, or make your own.
2 cups plain flour (roughly 450g)
1 tbsp each of ground salt & pepper
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp ground coriander
3 eggs beaten
2 litres vegetable oil heated to 170ºC (I use a deep fryer)
Add the salt, pepper, paprika, cumin, garlic powder and coriander to the flour and give it a good stir to mix it all in.
Line up your chicken strips and do the following one strip at a time:
Dip in the seasoned flour, shake off excess
Dip in the egg, shake off excess.
Dip in the flour again (not really any excess this time)
Dip in the egg once more, shake off excess
Dip in the breadcrumbs to coat thoroughly
Lay the strips on a lightly floured plate.
Continue until you have four coated strips, then gently lower each strip into the hot oil one at a time. Deep fry for about 6 minutes.
If using a deep fryer with a basket, once they’re cooked raise the basket from the oil and let them drain for about 30 seconds. They will not be at all greasy.
If you want everyone to eat at the same time, place the cooked strips into a warm oven (about 120ºC) until you’ve finished the last batch.
Serve with a few chips, a salad, cole slaw and a squeeze of lemon. Don’t forget the mayo and ketchup!
I like these deep fried chicken strips with a chilli dip made with a quarter bottle of Frank’s Hot Sauce heated in a small saucepan with an ounce or so of butter then whisked through (You’ve just made Buffalo Wing Sauce!).
1 tbsp of salt and pepper sounds a lot but relative to the amount of flour, it’s not so much and you will have leftover flour.
You can use pretty much any herbs and spices that take your fancy… Some people like a spicier finish, some like a herby taste, it’s up to you. Enjoy your deep fried chicken tenders.