SAEDNEWS: Chicken strips, a popular and delightful dish, can be easily made at home with just a few tips and tricks to achieve that perfect crispy, flaky texture. Follow this guide to create mouth-watering chicken strips that are sure to impress.
400 grams of chicken fillet
1.5 cups of flour
3 tablespoons of cornstarch
1 egg
2 tablespoons of ketchup
2 tablespoons of chili sauce
1.5 cups of milk
Juice of 2 fresh lemons
Salt, black pepper, red pepper, garlic powder, onion powder, paprika, thyme, and curry powder: to taste
Prepare the Buttermilk: Mix the milk with the juice of 2 fresh lemons and let it sit for 10 minutes to create buttermilk.
Marinate the Chicken: To the buttermilk, add black pepper, red pepper, garlic powder, onion powder, paprika, thyme, curry powder, 2 tablespoons of ketchup, 2 tablespoons of chili sauce, and an egg. Mix well and adjust the salt. Soak the chicken fillets in this marinade and refrigerate for at least 2 hours.
Coating the Chicken: In a bowl, combine the flour with cornstarch, black pepper, red pepper, garlic powder, onion powder, paprika, thyme, and curry powder. Adjust the salt and optionally add a tablespoon of baking powder for extra crispiness.
Frying the Chicken: Remove the marinated fillets from the refrigerator. Dredge each fillet in the flour mixture, dip in cold water, and dredge in flour again to create a thick, flaky coating. Fry the fillets in plenty of oil over medium heat until golden brown and cooked through, about 12-15 minutes. Avoid overcrowding the pan to ensure even cooking.
Serving: Serve the chicken strips hot with vegetables and fried potatoes. Enjoy!
3 pieces of chicken breast or fillet
1 packet of flour
Salt and red pepper: to taste
Garlic powder, paprika, thyme, and onion powder: to taste
Marinate the Chicken: Mix the chicken fillets with red pepper, salt, paprika, garlic powder, and half a cup of water. Marinate for 2 hours.
Coating the Chicken: In a bowl, mix wheat flour with thyme, salt, red pepper, and garlic powder. Prepare a bowl of ice water.
Frying the Chicken: Using tongs, dredge the fillets in the flour mixture, dip in ice water, and dredge in flour again for a thick coating. Fry in hot oil until crispy and golden, about 4 minutes. Drain on a metal sieve or paper towel.
Serving: Arrange the fried fillets on a plate and garnish with vegetables and pickles for a beautifully presented dish. For a restaurant-style touch, you can use sliced onions instead of onion powder, but remove the onions before frying to prevent burning.
This simple yet flavorful recipe ensures a delightful dining experience. Enjoy your meal!
