Crispy Chicken Strips
This recipe makes these super crispy chicken strips that are coated in a seasoned breading made with a selection of herbs and spices.
Servings: 12 strips
Calories: 105kcal
Ingredients
For the Chicken
- 300g raw chicken breasts
- ½ teaspoon salt optional
- ½ teaspoon black pepper
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- ¾ teaspoon paprika
- 50ml milk
- 10ml lemon juice
- 1 medium egg
For the Crispy Coating
- 50g self-raising flour
- 50g plain flour
- 1 teaspoon salt optional
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ teaspoon paprika
- ½ teaspoon celery salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
For Cooking
- 100ml sunflower oil
Instructions
- Slice the chicken into 12 strips then season with salt, black pepper, onion granules, garlic granules and paprika.
- In a medium sized bowl, combine the milk, lemon juice and egg. Add the chicken strips to the milk mixture, cover with cling film and refrigerate for 30 minutes. While the chicken is in the fridge, mix together all the ingredients for the crispy coating and set aside.
- After 30 minutes remove the chicken from the fridge and take 1 piece, drain off the excess milk mixture then dip it in the flour mix. Ensure it is fully coated then place it on a large plate. Repeat this step until all the chicken is coated. Set the coated chicken aside for 15 minutes.
- Add the oil to a frying pan or skillet then place on a medium heat until the oil reaches 140oC or starts to sizzle. Cook the chicken strips for around 8 minutes turning halfway through. I usually cook in batches of 5 - 6 strips. Place the cooked strips on some kitchen towel to absorb the excess oil, allow to cool for 5 minutes then enjoy with your favourite dip or side.