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Ingredients
1 lb. boneless, skinless chicken breasts
1 lb. boneless, skinless chicken thighs
1 1/2 cups flour
Salt and pepper
Vegetable oil for frying
Instructions
Cut the chicken breasts into 1/2″ x 2″ strips.
Open the chicken thighs and spread flat, butterfly style. Cut into 4 equal pieces, 2 if the thigh is very small.
Season each piece of chicken on both sides with salt and pepper.
In a large skillet, heat 1/4″ of oil over a medium-high heat. While the oil is heating, place the flour in a lunch-size paper bag or large plastic bag, add several pieces of chicken, and shake to coat well.
Place the chicken pieces in the hot oil and fry until golden brown, 3 to 5 minutes, and then fry just a little more for extra crispness.
Cook the chicken in batches; don’t try to get it all into a skillet at one time. Drain on paper towels.
Serve warm with dipping sauce.
Honey-Mustard Dipping Sauce
Combine 1 cup honey and 1/2 cup Dijon mustard.
Note: Best when prepared a day or two ahead of time.
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