Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fried chicken strips. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Fried Chicken Strips is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Fried Chicken Strips is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook fried chicken strips using 6 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Fried Chicken Strips:
- Prepare 4 Boneless Skinless Chicken Breast
- Get 1 cup Vegetable Shortening (I prefer Crisco)
- Prepare 1 cup Flour
- Take 1 tsp Salt
- Make ready 1/2 tsp Pepper
- Make ready 1/2 tsp Garlic Powder
Instructions to make Fried Chicken Strips:
- Cut each breast in half lengthwise and rinse chicken in cold water.
- Place flour, salt, pepper, and garlic powder to gallon sized zip lock bag or a Tupperware container with lid. Shake well.
- Add chicken strips to flour mixture in bag or container and shake well.
- Pull floured chicken out of bag, shake off excess flour and lay on plate.
- Heat Crisco Shortening in large iron skillet or skillet with weighted bottom on medium high heat.
- When Shortening has melted and is good and hot, lay chicken strips in skillet and fry on first side for approx. 5 minutes.
- Turn chicken strips over and fry for approx. 5 minutes.
- Turn chicken again and fry any pieces that are not golden brown and crispy for 1-2 minutes longer. Take chicken out when done and lay on a paper towel in a plate to wick up excess oil.
- I like fried chicken crispy on the outside, but tender and juicy on the inside. If you prefer a more moist fried chicken, cover with lid while cooking after turning chicken the first time.
- You will know chicken is done as the noise level from the chicken frying decreases.
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