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Chicken Strips
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Reviews
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By:
Sabrina Smith
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Chicken Strips Recipe fries chicken breast strips coated with flour and onion powder and is ideal as an appetizer or even a main dish. The strips, or tenders, are also very good dipped in Honey-Mustard Sauce.
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INGREDIENTS
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4 Boneless, Skinless Chicken Breasts
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4-5 C Self Rising Flour (to be adjusted as needed! )
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Onion Powder
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Salt and Pepper
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DIRECTIONS
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1:
You will need 2 separate bowls. One will be your wet mix. One will be your dry mix.
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2:
Dry Mix: Pour approximately 3 C flour in one bowl. Shake a heavy layer of onion powder across the top. Shake light layer of salt over onion powder. Mix together.
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3:
Wet Mix: Pour approximately 1 1/2 - 2 C flour in second bowl. Shake light layer of salt over flour. Shake light layer of pepper over salt. Mix together. Turn faucet on a steady stream. With fork in one hand & bowl of flour in other, move bowl under stream of water.
Mix together. (Move out from under water as needed to not get too much water in mixture!)
Batter needs to be about the thickness of cake batter.
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4:
Cut the chicken breasts into 3 strips each.
Then cut the thickness of them in half.
Place strips of chicken in wet mix first.
Using fork, move battered piece of chicken into dry mix. You will want to repeat this, one step at a time for several strips, so you can cook a 'batch' at a time. Once you have a 'batch' battered in both wet & dry mixes, place chicken strips in hot oil. (Deep fryer works best for this; HOWEVER, you CAN just fry it in oil in a pan on the stove, too. Just like before there was fryers. )
If using deep fryer, temperature should be 350°F. Cook for 6-8 minutes. You will be able to hear a difference when the chicken is done! It 'hisses' until it's done. HONEST! Repeat process through all batches.
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