Master homemade chicken strips with perfect breading secrets
Don't overpay at a fast-food restaurant when you can make party chicken strips yourself. The secret to their delicious taste lies in the breading—I always ensure it's done right so that it doesn't fall off and tastes divine.
These are classics you often find at weddings or christenings hosted by homemakers. Breaded and fried chicken pieces, served with garlic sauce or ketchup, are always popular at the table. Notably, chicken strips taste excellent both hot and cold. However, it's crucial to adhere to the proper breading method.
Key to perfect breading
Bland chicken strips can be a disaster. While sauce can help, the chicken itself must be appropriately seasoned. I recommend sticking to the classics: salt and pepper, but don't stop experimenting with spices like paprika or granulated garlic. Be sure to season not only the meat but also the breadcrumbs, and after mixing, coat the meat. There are other tricks to achieve quality breading. Drying the meat before breading and using high-temperature oil are essential for long-lasting results.
Chicken strips recipe
For the best results, use chicken tenderloins—this saves you the step of cleaning and cutting the meat. Choose a quality product from a trusted source.
Ingredients:
- 7 oz chicken tenderloins
- 2 eggs
- 2 tablespoons of flour
- 3/4 cup of breadcrumbs
- A pinch of salt and pepper
- 1/2 teaspoon of granulated garlic
- 1/2 teaspoon of ground sweet paprika
- Oil for frying (optional)
Preparation:
- Season the meat on both sides with half of the spices.
- Beat the eggs in a bowl.
- Place flour in one bowl and breadcrumbs in another. Season the breadcrumbs with the remaining spices.
- Coat the meat in flour, then dip it in the beaten eggs, and finally coat it in the seasoned breadcrumbs.
- Fry in heated oil. Alternatively, bake the strips in the oven at 390°F for about 15 minutes.
