Chicken Strips

So change of plans... I'll be making Bo Luc Lac later this week. Instead, I will be showing you how to make chicken strips. I served my chicken strips with fries (store bought) sprinkled with special seasoning. These chicken strips may be prepared ahead of time and kept in the freezer until ready to be fried.



Ingredients:
1.5 lbs of chicken breast, cut into 1 in strips
Vegetable oil for frying

wet batter:

• 1 egg
• 1/4 cup milk (can substitute water)
• 1 tsp Maggi or Knorr tomato chicken bullion powder, can substitute with all spice
• 2 tsp papikra
• 2 tsp garlic salt

dry batter:

• 1 1/2 cups flour
• 1 Tbsp pepper
• 1 Tbsp garlic powder
• gallon sized ziploc bag

Step 1
Cut chicken breast into 1 inch strips and soak them in a bowl of salt water for 15 minutes.

In the mean time, mix egg, milk, tomato chicken powder, paprika, and garlic salt in a large bowl. Soak chicken in wet batter for 15 minutes.


Step 2
While the chicken is soaking, prepare your dry batter. Mix flour, pepper, garlic powder in ziploc bag. Set aside.

Step 3
Once chicken is done soaking, place strips one by one in ziploc bag and let dry batter cover strips. Once all strips are in the bag, shake it up a bit. Place in freezer for at least 30 minutes - 1 hour.

Step 4
Heat oil about 5 minutes before chicken is ready. Take chicken strips out of freezer after 30 minutes - 1 hour. When oil is hot, add 3-4 strips in at one time. Fry until chicken is browned on both sides, aprrox. 5-7 minutes depending on how hot your stove is.

Step 5
Remove strips from oil; drain on paper towel. This is optional, but you can sprinkle the seasoning over the strips. Serve with ketchup or any desired sauce. Makes about 4 servings. If you want to only make 2 servings, fry up about 6 strips and store the rest in the freezer up for up to a week.

Special Seasoning for fries:

• 1 tsp Maggi or Knorr tomato chicken bullion powder, if you don't have this don't worry about it
• 1/2 tsp salt
• 1/2 tsp pepper
• pinch of cayenne pepper
• pinch of McCormicks Season All
• pinch of dried basil