Spicy Chicken Strips
Featured Pinch Tips Video
- chicken tenders
- 2-3 c
- vegetable oil
- 3/4 Tbsp
- white pepper (yes, that's 3/4 tbs!)
- 1/2 tsp
- cayenne pepper
- 1/2 c
- self rising flour - see note
- 1 tsp
- 1 1/2 tsp
- salt (scant)
- eggs, beaten
1If you don't have self rising flour you can make your own (Google it)- or just use regular flour.
2Make a little assembly line: Combine dry ingredients in pie pan.
3Crack 2 eggs in another flat bowl or pie pan, beat until blended.
4Place wire rack at the end of your assembly line.
5Dip chicken tenders in egg bath first. Then dredge in flour mixture. Place on wire rack to rest for about 20-30 minutes. (This sets up the coating and helps it stick to the chicken.)
6Heat about 1/2 c. vegetable oil, add more as needed. (Depends on how big your pan is, etc.)
7Fry chicken tenders on med-high heat, but watch carefully as coating can burn easily if too hot!
8Drain on paper bag or paper towels. Keep warm in oven while you make gravy, if desired.
9Note: Original recipe called for 1 TBS. white pepper, but I found it too spicy, so I reduced that amount to suit my taste.