1411. Chicken Strips

If there were a universally accepted version of chicken coming just after a roast chicken are chicken strips. There is just something irresistible about a breaded and fried cut of chicken that appeals to children and adults alike. This particular recipe marinates the meat in a spiced yogurt mixture, maximizing tenderness and flavor.
The subsequent coating is simply flour, spiced with the same mix it was marinated in. Serve crispy hot with wads of vegetables and zingy fresh lemon wedges.


Ingredients:

For the marinade:
450g chicken breasts
1 cup yogurt
1 tsp salt
1 tsp pepper
1 tsp powder onion
1 tsp powder garlic
1 tsp paprika
1 tsp oregano

For the coating:
1 cup flour
1 Tbsp cornflour
1 tsp salt
1 tsp pepper
1 tsp powder onion
1 tsp powder garlic
1 tsp paprika
1 tsp oregano

oil, to fry




Method:

Cut the chicken breasts into 4-5 long strips each. Mix all the marinade ingredients in a bow until homogenized. Stir in the chicken breasts to coat. Marinate 30 minutes at room temperature or overnight in the refrigerator.
Mix all the coating ingredients together and place in a shallow plate.
Shake off excess marinade from the chicken strip and coat in the seasoned flour mix.
Fry in hot oil until crispy and cooked through.
Serve hot with a side of dipping sauces, fresh lemon wedges, and a salad.

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