Crispy Fried Chicken Strips

Let's Get Cooking

1. 1. Prepare the Marinade:

   Mix 25g Cuisinary Extra Hot N Spicy Marinade with 30g water in a bowl and stir well until completely dissolved.

2. 2. Marinate the Chicken:

   Allow 3 to 4 hours for maximum flavor absorption. Pour the marinade mixture over 500g of boneless chicken strips. Mix thoroughly to ensure every strip is evenly coated, then leave to marinate.

3. 3. Mix the Breading Dry Blend:

   In a separate bowl, combine 500g maida with 50g Cuisinary Cajun Breading Mix and mix thoroughly.

4. 4. Coat and Dredge:

   Repeat this process 3 times for extra crispy flakes. Take the marinated chicken strips and coat them generously in the dry breading mix. Dip the coated chicken into 500ml ice cold water. Place back into the dry breading mix and coat thoroughly again. Repeat the dipping and breading steps to build up a thick, flaky outer layer.

5. 5. Deep Fry to Perfection:

   Heat oil to 180°C. Fry the breaded chicken strips until golden brown and cooked through. Drain excess oil and serve hot with salad and dipping sauce.