CRISPY CHICKEN STRIPS
Your family will enjoy these incredibly crispy fried chicken tenders as a dinnertime mainstay. Learn all of my tricks for creating the perfect crispy crust, seasoning like an expert (and taking short cuts if you’re not sure how), and frying them up so good that “cast iron skillet” becomes your middle name.
I won’t sugarcoat or lie about this. You are likely to make a mess of this if you have never fried anything before. Because there’s a kind of regulation that states you can’t use a cast iron skillet as an adult if you don’t obtain your first one by the time you’re five years old. It takes practice to fry without oil. A great deal of it. Occasionally, things will burn, and other times, cooking it on low heat will cause the breading to completely fall off. On occasion, it will have a raw center with a golden exterior.
Ingredients:
- 1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
- 1 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg beaten with 2 tablespoons water
- vegetable oil for frying
Procedure
- Cut the chicken breast into strips that we season with salt and pepper and lightly flour.
- Then, we pass these strips through beaten egg and then through the toasted cornflakes, which we have crushed a little with our hands.
- We fry them in extra virgin olive oil, very hot, until they are golden brown, take out and let rest on kitchen paper or absorbent paper
Notes
- The secret to the greatest crispy fried chicken tenders is to use well-seasoned flour.
- I’ve included salt and pepper amounts in the recipe in case you’re not sure how to measure those ingredients. – Make use of a decent skillet with adequate heat control.
- It goes without saying that I will suggest cast iron. –
- Before frying, let the chicken tenders to sit for a few minutes after firmly pressing the breading onto them. As a result, the breading is extra crispy and luscious.