Tuesday, March 10, 2015

Super crunchy chicken strips

This falls into the not healthy section of my recipes but it's really good, and my Julia might starve to death if I didn't make them every few weeks. Here's what you need: 
Boneless chicken breast cut into strips
Spice mix (see below)
Vegetable oil for frying 
Season chicken and pour buttermilk Enough to cover, you'll want excess milk. 

Let that soak at least 30 minutes or even overnight. In a pie plate, add some flour and seasoning 
and put an inch of oil in a fry pan and heat to med-high. 
Take one chicken strip at a time and dip into flour, back in milk and back in flour. You want it to look lumpy, that's what makes the good crunch. 

When you get 4-5 done drop them in oil. 
Let them get deep golden brown on the bottom before turning  
Depending on size of strips I would say 3-5 minutes per side. Adjust heat as needed, you want the chicken to cook through without the outside being over done. Drain on a wire rack and serve warm.  These stay really crisp even when they are cold. You can serve with any sauce. 
Spice Blend:
This is my go-to blend for a lot of things, mainly chicken. I love how it looks like sand art before I mix it. Here's what's in the jar:
Coarse black pepper, kosher salt, paprika, garlic powder, onion powder, and cayenne pepper.  
Shake it up and save yourself some time when you are seasoning with your go-to spices, it's way cheaper than a blend you buy and you control the flavor!

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