Easy-Peasy chicken strips with smoky dipping sauce recipe

Easy-Peasy chicken strips with smoky dipping sauce
Skinless, boneless chicken breasts.
250 ml (1 cup) flour, seasoned with salt and pepper.
2 eggs, lightly beaten.
Seasoned bread crumbs & Tasty Chicken. Coating flour.
1-liter sunflower oil, for deep-frying.

For the dipping sauce:
250 ml tomato sauce.
1.25 ml smoked paprika.
Juice of half a lemon.


Slice the chicken into strips. Heat the oil in a medium saucepan. Place the flour, eggs and crumb coating in three separate bowls.
Coat the chicken strips first in the flour, then in the egg and finally in the crumb coating. When the oil is hot, fry the chicken until golden brown, crisp and cooked through.
Remove from the oil and allow to drain on kitchen paper. To make the dipping sauce, combine the tomato sauce, smoked paprika, and lemon juice. Serve the chicken strips hot with the smoky tomato dipping sauce.
Note: You can season the coating flour with your own seasons.

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