Crispy Chicken Strips Recipe
.Japanese Panko and Hungarian paprika are the secrets to my crisp, flavorful chicken strips. Finishing them off in the oven makes the exterior even crunchier and guarantees moist, perfectly cooked chicken inside.
Ingredients
| 4 | boneless | chicken breasts |
| 3 | cups | buttermilk |
| 6 | eggs | |
| 2 | cups | flour |
| 4 | cups | Panko* breading |
| 3 | teaspoons | salt |
| 2 | teaspoons | pepper |
| 2 | teaspoons | Hungarian paprika |
| 3 | tablespoons | olive oil |
| 3 | tablespoons | butter |
| *Find Panko, a packaged Japanese breading in Asian markets and many grocery stores. It give a lovely crisp coating. If not available, substitute supermarket or homemade bread crumbs. |
Directions
- Cut the chicken into 1-inch strips.
- Place strips in a bowl, cover with buttermilk, and refrigerate for 4–6 hours or over night.
- When ready to proceed, remove chicken strips from the buttermilk and shake off excess liquid.
- Whisk the eggs in a medium bowl.
- Place the flour on a plate for easy access.
- Combine the Panko, salt, pepper, and paprika and whisk to blend. Place the mixture on a plate for easy access.
- Dredge a chicken strip in the flour and shake-off any excess.
- Dip the strip into the egg and then coat with the Panko breading.
- Repeat the process until all strips are breaded.
- In a frying pan, heat the olive oil and butter over medium-high heat. When the fat begins to sizzle, drop the breaded strips in one at a time, being careful not to let them touch. Fry the chicken strips in batches until golden on both sides—approximately 3 minutes.
- Remove to a plate lined with paper towels to absorb excess grease.
- Arrange the fried strips in a single layer in a baking dish and bake for 20 minutes or until cooked through.
Preparation Time:
30–40 minutes plus 4–6 hours downtime.
