FRIED CHICKEN STRIPS
WITH BBQ SAUCE
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1. Preheat oil to 340º F.
2. Cut the chicken breasts into long strips and set aside.
3. Place flour in gallon-size locking plastic bag.
4. Combine the buttermilk and marinade ingredients in a large nonreactive bowl. Mix well.
5. Immerse the chicken strips in the marinade, mix well, cover tightly,
and refrigerate for at least 4 hours or up to 24 hours.
6. Beat the 3 eggs in a shallow bowl.
7. Add flour into another separate dish.
8. Measure the panko into a pie plate or shallow bowl and season
with garlic powder, lemon-pepper, cayenne, salt and pepper.
9. Place the chicken strips into the flour bag, shake well to coat.
Remove from bag and shake off excess flour.
10. Dip floured chicken strips into the beaten eggs.
11. Dredge egg-dipped chicken strips into the seasoned panko.
12. Using oven mitts and heat-resistant tongs, place battered chicken into the fryer basket.
13. Fry 3 to 5 minutes, watching the browning process through the viewing window.
14. Using the tongs, turn chicken. Allow to cook for another 4 to 5 minutes until done.
15. Always use the fry basket to lift chicken out of the oil; hook the basket to the rim
and allow oil to drain. Then remove chicken from the fry basket and
onto a plate of absorbent paper towels.
16. Serve with your favorite BBQ sauce.
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2 lbs. boneless, skinless chicken breasts
or chicken tenders
2.5 - 3.0 liters canola oil for frying
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Marinade
1 quart buttermilk
1/2 tablespoons salt
1/2 tablespoons sugar
2 cloves garlic peeled and crushed
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SO-307456 13401 BELLA 3.5L Deep Fryer Pages r4_Layout 1 11-04-11 4:26 PM Page 14
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