Spicy chicken strips

Name: Spicy chicken strips
Ingredients: 600 g large chicken breast; 4 medium eggs; 200 g white wheat flour; 1 teaspoon chili; 1 teaspoon salt; 1/2 teaspoon ground pepper; 400 ml oil for frying

Meat - Spicy chicken strips by Sanda B. - Recipia

Thin strips and steady heat keep spicy chicken strips browned on the outside and cooked through to the center. Breaded chicken breast gets a thin crust of egg and flour, with chili in the mix, and goes well with garlic sauce or salad. I cut the strips to about the same width so they turn evenly in the pan. Prep: 20 minutes. Cook: 24 minutes. Rest: 0 minutes. Total: 44 minutes. Serves: 3. Approximately 720 kcal and 60 g protein per serving.

Ingredients

600 g large chicken breast
4 medium eggs
200 g white wheat flour
1 teaspoon chili
1 teaspoon salt
1/2 teaspoon ground pepper
400 ml oil for frying

Preparation

1. Pat the chicken breast dry with paper towels and cut it into thin strips of about the same thickness. 2. Beat the eggs until foamy with 1 teaspoon of chili, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 3. Coat each strip in 200 g of flour, then dip it in the beaten egg. 4. Heat 400 ml of oil in a 26 cm frying pan over medium heat. Fry the strips in 3 batches, for 8 minutes each, turning them until well browned and cooked through to the center. 5. Transfer them to paper towels to absorb the excess oil. Serve with garlic sauce with sour cream and basil, garlic sauce with tomatoes, or salad.

Notes

Keep in a sealed container in the fridge for up to 3 days; to prepare ahead, cut the chicken and keep it separate from the flour and eggs. You can replace the wheat flour with 200 g of rice flour for a gluten-free version, but the eggs remain in the mixture. Chicken breast of an even thickness is easier to cut into strips of a similar size, and the very thin pieces at the edges can dry out first. Split any wide piece lengthwise, since the middle takes longer to cook than the narrow ends. Too much heat will brown the flour before the center of a strip is cooked, so keep the heat at medium for every batch. The texture is similar to thin schnitzels, only narrower and easier to turn. You can serve them alongside a fresh salad or with garlic sauce with sour cream and basil, or garlic sauce with tomatoes.