Chicken Strips

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Submited by Faiza kabir from Rawalpindi
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INGREDIENTS

6 chicken breasts (or store bought chicken tenders)
Marinade -
½ tablespoon potassium chloride
½ tablespoon kosher salt
1 tablespoon accent salt
1/8 tablespoon garlic powder
¼ cup bottle chicken base
1 ¾ cups water
Coating-
2 cups all purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon accent salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)

METHOD

Step 1: If using chicken breasts, cut chicken breasts into strips. Combine all marinade ingredients in a bowl or sealable bag and marinade chicken strips over night in the refrigerator.

Step 2: In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well.

Step 3: Dip the chicken strips into the egg mixture, then into the coating and double dip.

Step 4: Fry in the deeper fryer at 375 degrees until golden brown or until they float. Drain on paper towels.

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