We made this recipe yesterday. It looks like we may have to make it again this Sunday… that’s how tasty these chicken strips are.
As printed in La Cucina Italiana, October 2009
- 1 lb boneless, skinless chicken breast
- 1/2 teaspoon paprika
- 1/2 cup all purpose flour
- 2 eggs
- 2 tablespoons cold water
- 1 tablespoon hot sauce
- 1 cup coarse bread crumbs
- 1 teaspoon dried thyme
- kosher salt
- 3 cups vegetable oil for frying
Cut chicken widthwise into 1/2 to 3/4-inch strips. Put in a bowl and toss with paprika.
Put flour in a shallow bowl. Lightly beat eggs, water and hot sauce in another shallow bowl. Mix together bread crumbs and thyme in a third bowl.
Season chicken strips with salt, then dredge in flour, shaking off excess. Dip into egg, letting excess drip off, then roll in bread crumbs to generously coat, pressing gently to help crumbs adhere. Transfer to a large plate. Repeat with remaining strips.
In a medium saucepan, heat 2 inches oil to 360 degrees. In batches, fry strips in the oil, turning with a slotted spoon, until golden. 1 to 1 1/2 minutes. (adjust heat to keep oil around 360 degrees). Using slotted spoon, transfer fried strips to paper towels to drain; sprinkle with salt. Let it cool slightly before serving. Serve warm.