Afelia's Fried Chicken Strips
Ingredients
- 700-900g chicken breasts cut into 6cm wide strips
- 3 cups homemade or Panko breadcrumbs
- 1 tablespoon chili flakes
- 2.5 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt, adjust to taste
- 1.5 teaspoons chili powder
- 1.5 teaspoons paprika
- 1.5 teaspoons dried thyme
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
Coating
- 1 cup plain flour
- 2 eggs
Preparation
Combine the breadcrumbs and spices in a large bowl and mix well; set aside.
Measure out 1 cup of plain flour in a wide shallow bowl and whisk 2 eggs in another bowl; set aside.
Pound the chicken strips with a meat tenderizer or rolling pin until they are 0.5cm thick.
Dredge the chicken in plain flour, then dip in the whisked eggs, and finally coat with the seasoned breadcrumbs. Place on a flat surface until ready to cook.
For deep frying, cook in hot oil for 2-3 minutes per side until golden and cooked through. Alternatively, for air frying, drizzle with oil and cook at 180°C for 12-14 minutes. Or, for baking, place on an oven tray and bake at 220°C or gas mark 7 for 15-20 minutes until golden and fully cooked.
Serving suggestions
Serve with chips, in a pita with salad and sauces, or toss in a salad for versatility.
