Homemade chicken strips: Mastering the perfect crispy coating
Don't overpay at a fast-food restaurant; make party chicken strips yourself. The secret to the taste lies in the coating—I always prepare it properly so that it doesn't fall off and tastes divine.
This is one of the classics you can find at weddings or christenings hosted by homemakers. Breaded and fried chicken pieces, served with garlic sauce or ketchup, are always eagerly received at the table. Importantly, chicken strips taste excellent both warm and cold. However, it's crucial to remember the right approach for the coating.
Essential coating
The worst scenario is unseasoned chicken strips. The sauce can partially cover this, but they must have the right spices. I recommend classics like salt and pepper, but it's worth experimenting with spices like paprika or granulated garlic. Ensure you season the meat and add these spices to homemade breadcrumbs. Only after mixing everything should you coat the meat. Other techniques are essential for a quality coating. Drying the meat before coating it and using a high oil temperature is key to achieving a lasting effect.
Chicken strips recipe
Chicken tenderloins are the best choice for preparation, as this saves you the step of cleaning and cutting the meat. It's worth opting for a quality product from a reliable source.
Ingredients:
- 200 g chicken tenderloins,
- 2 eggs,
- 2 tablespoons flour,
- 175 mL breadcrumbs,
- A pinch of salt and pepper,
- 1/2 teaspoon granulated garlic,
- 1/2 teaspoon powdered sweet paprika,
- Oil for frying (optional).
Preparation:
- Season the meat on both sides with half of the spices.
- Beat the eggs in a bowl.
- In a second bowl, add the flour, and in a third one, place the breadcrumbs. Season the breadcrumbs with the remaining half of the spices.
- Coat the meat in flour and breadcrumbs.
- Fry in heated oil. Alternatively, you can bake the strips in the oven at 200°C for about 15 minutes.
