Fried Chicken Strips
Source of Recipe
Lee's Kitchen
List of Ingredients
- 2.5 Lbs Chicken tenders
- 6 Tbl kosher flake salt
- Water
- Garlic & herb seasoning
- Freshly ground black pepper
- Canola oil*
- Flour
- 2 Extra large eggs
- 4-5 Drops Louisiana Hot Sauce
- 1 Medium-sized yellow cooking onion
Instructions
- Cut all fat and tendons off of the chicken pieces.
- Dissolve salt in water in a gallon sized heavy-duty food storage bag.
- Put chicken into salt water and refrigerate 8-24 hours.
- Drain chicken & dry with paper towel.
- Sprinkle with garlic & herb seasoning & cracked black pepper.
- Mix eggs with hot sauce and 1/4 cup of water in a bowl large enough to accommodate a chicken strip
- Put some flour into a cake pan or pie plate
- Heat oil in a large (12") chicken fryer. Cut onion into four thick slices and add to hot oil. Heat oil to 350 degrees.
- Dip chicken tenders, one at a time, into flour, egg and again into flour
- Let floured chicken tenders rest on a wire rack until there are enough to put into the hot oil.
- Add chicken tenders to hot oil, one at a time. Do not over crowd.
- Cook until golden and cooked through (8-12 minutes depending upon the size of the chicken pieces)
- Drain on a wire rack covered with paper towel.
- Continue flouring and frying remaining chicken tenders while the first batch is cooking. There will probably be enough tenders for three pansful. Add more oil if necessary and let it come to temperature before adding more chicken.
- *To give the chicken tenders a true Southern fried chicken flavor, fry them in a cast iron skilled and in lard mixed with two or three tablespoons of bacon grease. Canola oil is certainly les unhealthy, however.
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