Easy Fried Chicken Breast Strips

Chicken is delicious cooked whole or served as grilled chicken breast fillets, spiced as buffalo chicken wings, or fried as legs or thighs. To keep them lean and low-fat, remove the fat and the skin before cooking. Grill, bake, or roast instead of deep-frying the chicken. The flavor profiles change from country to country, with its specialized sauces, spice rubs, marinades, and breading. Chicken recipe can be used as a main course, or as a supplemental ingredient for soups, salads and casseroles.

fried chickenRemember also not to overcook chicken especially the breast part, which will get dry and flavorless. Chicken meat absorbs most flavors so marinate them in your favorite spices (a combination or just one, like rosemary, which is perfect with chicken) when roasting or frying. The best easy chicken recipes are those wherein the chicken is moist, flavorful, cooked through and tender (but not mushy).

 

Fried Chicken Breast Strips

Regular fried chicken, while always delicious, can get tiring from time to time and it’s good to vary it a bit and experiment with new flavors. In this recipe adapted from How to Cook Everything, skinless and boneless chicken breasts are cut into two-inch strips, seasoned with salt and pepper, coated in plain yogurt and dredged in flour and fried in hot oil. Yogurt lends a Mediterranean flavor to the fried chicken, giving it a delicately tangy and subtly creamy bite while the flour ensures a crispy crust. Peanut oil is used to fry the chicken strips to give it a nutty flavor and a wonderful golden brown color.

Fried Chicken Breast Strips

Ingredients:
1 1/1 lb boneless, skinless chicken breast
1 1/2 cup plain yogurt
peanut oil for frying
2 cups flour
salt to taste
1/2 tsp coarse ground black pepper
Preparation Instructions:
1. Rinse the chicken and pat dry with paper towel. Cut into 2-inch strips.
2. Place yogurt in a deep dish and stir. Add chicken strips. Allow to marinate until oil is heated.
3. Heat at least 1-inch of oil over medium-heat in a deep fryer or deep saucepan.

 

Source: www.gourmandia.com

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