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.
The best and most beautiful things in the world cannot be seen or even touched -
they must be felt with the heart.
Rosemary Gough
7 comments:
Those strips would be great in a Chicken foldover at half the cost. Good on ya!
That's exactly what we had. If I had bought this amount at KFC, I would need an extra bond! But this was really cheap and quick to make.
Oh! I love these chicken strips! I just had dinner, but these made my mouth water :)
They were great and so easy to make!
those look so tasty!
I never really get round to crumbing and frying things, but since I converted an entire stale baguette to crumbs in my blender this week, I now have a surplus! I can see this inspired idea on the menu this weekend... Love the sesame seed idea too.
I agree with your philosophy and have recently been doing the same thing. Not so much for takeout food but for my family's restaurant favorites and processed frozen food from the market. They are so much better when we make them ourselves-healthier and fresher!
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