How to Make Delicious Chicken Strips at Home

Ingredients for Chicken Strips:

• 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

Instructions:

1. Prepare the Buttermilk: Mix the milk with the juice of 2 fresh lemons and let it sit for 10 minutes to create buttermilk.

2. 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.

3. 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.

4. 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.

5. Serving: Serve the chicken strips hot with vegetables and fried potatoes. Enjoy!

Alternate Method for Chicken Strips:

Ingredients for Method 2:

• 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

Instructions:

1. Marinate the Chicken: Mix the chicken fillets with red pepper, salt, paprika, garlic powder, and half a cup of water. Marinate for 2 hours.

2. Coating the Chicken: In a bowl, mix wheat flour with thyme, salt, red pepper, and garlic powder. Prepare a bowl of ice water.

3. 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.

4. 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!