Chicken strips

By Drum Digital
26 August 2016

Try these crispy chicken strips

By Hope Malau

500 ml (2 c) oil, for shallow frying

300 g chicken breast, sliced

30 ml (2 T) flour, seasoned

1 egg, beaten

50 g crispy crumbs

200 g coleslaw

handful of fresh parsley, chopped

lemon wedges, to serve

  1. Gently heat the oil in a large, deep, pan. Put the chicken, flour, egg and breadcrumbs into separate shallow bowls.
  2. Toss the chicken in the flour to lightly coat, shaking off the excess. Dip the floured chicken in beaten egg, then in crumbs to coat, and transfer to a plate.
  3. When the oil is hot enough. Fry the chicken in 3 batches for 3 minutes each, depending on the size of the pieces, until cooked through and golden. Remove using a slotted spoon and transfer to a large, kitchen paper-lined dish.

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