Crispy Chicken Strips
Equipment
Ingredients
Ingredients
chicken breasts (raw)
3 piece
salt
1 tsp
pepper
1 tsp
chilli flakes
1 tsp
cayenne
1 tsp
milk, buttermilk, or cream
60 ml
pickle juice
60 ml
all-purpose flour
60 g
eggs (beaten)
2 piece
corn flakes (uncrushed)
100 g
hot frying oil
120 ml
cayenne
2 tbsp
paprika
1 tbsp
brown sugar
1 tbsp
cayenne
1 tbsp
brown sugar
1 tbsp
garlic powder
1 tsp
chilli powder
1 tbsp
Instructions
Season the chicken
Season chicken breasts with salt, pepper, chilli flakes, and cayenne.
Marinate the chicken
Add milk and pickle juice to the seasoned chicken, then let it marinate.
Prepare breading station
Set up flour, beaten eggs, and corn flakes for coating.
Coat the chicken
Coat chicken in flour, dip into beaten eggs, then press into corn flakes keeping them chunky.
Heat frying oil
Heat oil to 175°C for frying.
Fry the chicken
Fry coated chicken until golden, crispy, and internal temperature reaches 74°C.
Prepare spicy oil
Mix cayenne, paprika, and brown sugar into hot frying oil.
Toss chicken in spicy oil
Toss fried chicken straight into spicy oil until fully coated.
Apply dry rub
Finish with generous sprinkle of dry rub.
Serve immediately
Serve while crackling hot.
Original recipe
Storage
Best enjoyed fresh. Leftovers can be stored in refrigerator and reheated in oven to maintain crunch.
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