Fried chicken strips, This is part one of Dunked Chicken Bao Buns that I posted up on my story. I’ll post each recipe then finally how to put it together. Each dish can be eaten separately or put together in a different way.
INGREDIENTS:
600g Chicken Breasts, cut into short strips
500ml Buttermilk
1 ½ Cups Cake Flour
1 ½ Tsp Salt
1 ½ Tsp Black Pepper
1 Tsp Paprika
1 Tsp Chilli Flakes
1 Tsp Garlic Powder
2 Tsp Dried Thyme
2 Tsp Baking Powder
Vegetable Oil for Frying
FRIED CHICKEN STRIPS METHOD:
1. In a large bowl, combine the Chicken Breast strips and the buttermilk. Refrigerate for at least 2 hours.
2. In a separate bowl, whisk together the Cake Flour, Salt, Black Pepper, Paprika, Chilli Flakes, Garlic Powder, Dried Thyme and Baking Powder until well combined.
3. Heat up Vegetable Oil in a heavy-bottomed pot for the deep frying. The oil should be hot (160 C), you can test by checking the temperature or by placing a small piece of coated chicken to see how long it takes to fry.
4. Remove chicken from fridge and remove each piece from the Buttermilk, shaking off excess buttermilk then place into the flour mixture to coat. Set aside until ready to fry, repeat with remaining chicken pieces.
5. Fry each piece until golden brown and cooked through, this should take about 7-8 minutes depending on your oil temperature.
6. Remove from oil and set fried chicken on paper towels to absorb remaining oil.
7. Seve with dips or dunk the chicken strips in a spicy soy sauce.
8. Enjoy your fried chicken strips.
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