Crispy Southern Fried Chicken Strips
I got this recipe many years ago from Redbook Magazine and I love these.
I got this recipe many years ago from Redbook Magazine and I love these.
- Carbohydrate 8.74248643392823 g
- Cholesterol 597.266666666667 mg
- Fat 54.0849631703283 g
- Fiber 0.429062462105327 g
- Protein 187.012972609174 g
- Saturated Fat 6.66436740342497 g
- Serving Size 1 1 Serving (873g)
- Sodium 560.699255666052 mg
- Sugar 8.31342397182291 g
- Trans Fat 3.68868537115357 g
- Calories 1315 calories
Step-by-step
- In deep fat fryer heat oil to 365 degrees.
- While oil heats in a medium bowl using wire whisk or fork, beat eggs, garlic and 2 tsp. water and mix well.
- Cut chicken breasts into strips.
- Spread flour in shallow dish.
- In large plastic bag combine corn flake crumbs, black pepper, salt and cayenne pepper.
- Working w/2-3 strips of chicken at a time.
- Dip first in flour to coat completely, shaking off excess, then into the egg mixture, letting excess egg dip off.
- Finally shake chicken strips in plastic bag roll to coat.
- Add enough chicken strips to fryer basket but don't over fill.
- Cook all strips in oil for 4-5 minutes and with a tongs transfer to plate or platter lined with paper towels.
- Serve warm with your favorite dipping sauce.
The Mechanics of Corn Flake Crusts
Corn flake crumbs create a shatteringly crisp exterior that standard breadcrumbs cannot match because toasted corn contains lower moisture content. Crushing the flakes uniformly ensures the oil transfers heat evenly across the meat surface. Maintain the frying oil strictly at 365 degrees Fahrenheit. Lower temperatures cause the cereal coating to absorb grease rather than frying the exterior instantly.
Smart Swaps and Extenders
Boneless chicken breasts can become dry rapidly when fried. Slicing them into uniform strips prevents uneven doneness. If corn flakes are unavailable, crushed saltine crackers provide a similarly low-moisture alternative with a higher sodium profile. Adjust added salt downward by one quarter teaspoon if using crackers. For dairy-free requirements, ensure the packaged crumbs lack hidden milk solids.
Scaling Batches Efficiently
Crowding the fryer basket drops the oil temperature rapidly and causes soggy crusts. Fry no more than two or three strips simultaneously to keep the thermal mass stable. Batch cooking requires draining each portion on paper towels before transferring them to a warm oven to maintain crispness. Doubling the yield requires fresh oil halfway through if sediment buildup begins to burn.
