On Saturday I rustled up crispy chicken strips in about 15 minutes, start to finish! If I had gone to the local chicken joint, I would have stood in the queue for about that long. I saved on petrol, food costs and time and they were better than anything I could have bought.
Crispy Chicken Strips
5 Skinned Chicken Breasts, sliced lengthwise into 3 or 4 depending on the size.
2 Ziploc bags
1 Cup flour
1 Cup breadcrumbs (I get them at my Pick'nPay in tubs)
2 Tablespoons Sesame seeds
1 Tablespoon dried rubbed Thyme (I used Jenny Morris')
2 teaspoon salt
½ teaspoon Smoked Paprika
½ teaspoon Crushed Black Pepper
2 Eggs beaten
Oil for Frying
Heat the oven to 180°C.
Put the flour in one of the ziploc bags. This makes cleaning so easy, because you just throw the leftovers away in the bag when you finished.
Put all the other DRY ingredients in the other ziploc bag.
Dip all the chicken in the egg.
Take out and let the excess drip off.
Taking 2 pieces at a time, place dipped chicken in the flour bag and shake - remove and repeat with all the chicken.
Then place the strips, again 2 at a time in the breadcrumb mix and shake to coat.
Heat oil in a pan (about 1cm deep) and fry in small batches until golden brown.
The chicken cooks very quickly.
Place the fried chicken on a paper towel and bake for about 5 mins - just to make sure it is cooked.
Serve with a tortilla wrap or just fresh crispy rolls!
I had some mayo and sweet chilli sauce on the side for dunking.
they must be felt with the heart.