23 Minute Chicken Strips
Easy fried tenders with two different sauces.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
These can done in about 23 minutes including an easy cleanup. I toss them with two variations of a lemon pepper wet sauce.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
Ethan Chlebowski
Ingredients
Chicken marinade
- chicken thighs, boneless, skinless3
- milk113 g
- salt5 ga sprinkle
- msg5 ga sprinkle
- lemon juice1/2 lemon
Dredge
- flour1 part60 g
- cornstarch1/2 part30 g
- black peppera spoonful
- neutral oilfor frying
Lemon pepper sauce
- butter28 g2 spoonfuls
- lemon zest1/2 lemon
- lemon juice1/2 lemon
- garlic powdera spoonful
- black peppera spoonful
Lemon pepper buffalo sauce
- hot sauce28 g1 part
- butter28 g1 part
- lemon zest1/2 lemon
- lemon juice1/2 lemon
- garlic powdera spoonful
- black peppera spoonful
Method
Step 1: Marinate the chicken
Slice the chicken thighs into 1 to 1.5-inch strips. Place them in a bowl with the milk, salt, MSG, and lemon juice. Mix roughly to combine. The milk will help the flour dredge stick to the chicken.
Meanwhile, set a wok or deep pot over medium heat and add enough oil to the chicken strips, probably about 2 inches.
Step 2: Dredge the chicken
While that's coming to temp, combine the flour, cornstarch, and pepper in a bowl. Take the milk chicken and pour a little bit into the dredge and mix it in. This will create nice clumps that get fried and crisp.
Move the chicken strips to the flour mixture and coat them until completely covered. Press the flour into the chicken so the layer really sticks.
Step 3: Fry the chicken
At the stove, use a thermometer to verify the oil temperature is between 350-375°F/176-190°C.
Slowly drop the chicken thigh pieces into the oil until they become golden brown. In total, the chicken for about 6 to 8 minutes, agitating and flipping a couple of times. I like to pull my chicken at 155°F/68°C.
Move the strips to a paper towel on a wire rack, dab the excess oil, and then place them on the wire rack so they don't get soggy.
- While the frying magic happens, you can wash your milk bowl, clean up the excess dredge, and wipe down your work surfaces. Always clean as you go.
Step 4: Make the sauces
For the first lemon pepper sauce, add butter to a medium-heat pan and melt until bubbly and the water starts to evaporate. Turn the heat to low and add lemon zest, lemon juice, garlic powder, and a lot of black pepper. Mix to combine, then transfer to a container and shake to .
For the second sauce, mix lemon zest, garlic powder, and black pepper with buffalo sauce in a bowl.
Step 5: Toss & enjoy
Add the fried strips to a bowl and toss with the lemon pepper seasoning of your choice. Serve with a sauce and enjoy.
FAQ
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