Crispy, flavorful chicken strips

Ingredients

• 2 chicken breasts (600 g)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 2 tablespoons smoky barbecue sauce
• 125 ml white wine
• 1 teaspoon Tabasco sauce (optional)
• 100 g breadsticks
• 1/2 teaspoon salt
• 1 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 20 g Parmesan
• 100 g flour
• 2 eggs
• 500 ml oil for frying

Preparation

1. Pat the chicken breasts dry with paper towels and cut them into long strips about 1.5 cm thick. 2. Toss the strips with 1 teaspoon salt, 1/2 teaspoon white pepper, 1 teaspoon garlic powder, the olive oil, soy sauce, barbecue sauce and white wine. For a spicy kick, add the Tabasco sauce. Cover the dish and refrigerate for 3 hours. 3. Crush the breadsticks in a food processor. Mix the resulting crumbs with 1/2 teaspoon salt, 1 teaspoon white pepper, 1/2 teaspoon garlic powder and the Parmesan. 4. Beat the eggs in a bowl. Drain the marinade from the strips, then coat them one at a time in flour, egg and breadstick crumbs. 5. Heat the oil in a pan over medium heat for 5 minutes. Fry the chicken in 3 batches, for 4 minutes each, turning the strips once, until the crust is golden and the meat is no longer pink in the center. Transfer them to paper towels.