Bonnie Polson Horbovetz
Featured Pinch Tips Video
- boneless, skinless chicken breasts (1 per every 1-2 people)
- hot sauce (i like louisiana hot sauce)
- flour for breading chicken
- seasonings for flour--salt (or cachere creole seasoning), pepper
- eggs, beaten with a dash of milk, for dipping chicken
- ranch dressing
- oil for deep frying
1Cut chicken into strips across the grain, about 3/4 in. wide. Place into a zip-lock bag with just enough hot sauce to thinly coat (mush the bag around to coat the meat). Seal and refrigerate for at least 1-2 hrs.
2Mix the flour and seasonings to taste. Make plenty, so that you won't run out and have to guesstimate another batch. Keep some to the side and add to the bowl as needed. If you have leftover, you can save the flour mix that hasn't been used to toss with raw chicken.
3Heat the oil in a deep fryer or deep skillet or pan to about 375.
4Removing the chicken from the baggie, toss in flour, dip in the egg wash, then toss in the flour again. Prepare a plate full of strips at a time, so that they all go into the hot oil at the same time.
5Fry to golden brown. Experiment until you find the right amount of time--still moist, but not pink. Remove to paper towel. Make sure the oil is reheated to 375 before the next batch goes in.
6Mix the ranch dressing with hot sauce (fresh from the bottle, NOT what the chicken soaked in!) to taste. Or serve with plain ranch and the bottle of hot sauce on the side.