Chicken strips were one of the things I missed the most after being diagnosed with celiac. Over the years I have made many different batches of chicken strips. I’ve found that yo get the best crunchy breading by doing a double layer. The egg wash in between helps the breading to stick to your chicken. The breadcrumb give the outside an extra crunch that is harder to get with just plain flour. Layering your seasonings in each layer of the breading helps ensure the flavors will come through.
Serve the strips with french fries, potato salad, on a sandwich or with any of your favorite salads.
Crispy Fried Chicken Strips
1 c. Coconut or rice milk
1/4 c. Onions, diced
1/4 c. Cilantro or parsley, chopped
2 Tb. Lemon or lime juice
1 tsp. Tabasco, red or green
1 lb. Chicken breast, cut into strips
2 Eggs, beaten
1/2 – 3/4 c. White or brown rice flour
1 c. Glutino bread sticks, finely chopped
1 Tb. + 1 tsp. Sea salt, separated
1 tsp. Black pepper, separated
1 tsp. Cayenne, separated
Get 4 bowls for prepping chicken strips.
Bowl 1 – Marinate chicken strips in milk, lemon juice, onion, cilantro, tabasco, 1 tsp salt, 1/4 tsp black and cayenne pepper.
Bowl 2 – Combine rice flour, 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne.
Bowl 3 – Combine eggs, 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne.
Bowl 4 – Breadcrumbs, 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne.
As you finish your strips, place them on a clean plate to rest until frying.
Heat 1/4 c. olive oil in a large frying pan on medium high heat.
Once oil is hot, add chicken strips evenly across the pan. Do probably two batches. Cooking too many strips in the pan at one time will reduce the temperature of the pan.
Cook about 3 – 6 minutes per side. Add more oil if needed. Both sides should be nicely browned and chicken should be cooked through. Be sure to test one strip before pulling them all, if you’re not sure.