#chickenstrips

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McCrispy Strips with Creamy Chili Sauce Ingredients: For the chicken: - 2 lbs boneless, skinless chicken breast, cut into strips For the wet batter: - 3 eggs - 1/2 cup buttermilk - 1 tbsp garlic powder - 1 tbsp smoked paprika powder - Salt to taste - 1 tsp cracked ground black pepper For the dry batter: - 1 cup all-purpose flour - 2 tbsp cornstarch - 1/2 cup breadcrumbs - Salt to taste - 1 tbsp garlic powder - 1 tsp smoked paprika powder - 1 tbsp cracked ground black pepper For the Creamy Chili Sauce: - 1/2 cup mayonnaise - 1/4 cup ketchup - 1-2 tbsp chili flakes ( adjust to taste ) - 1 tsp garlic powder -1 tsp smoked paprika - Salt and pepper to taste - 2 tbsp sour cream - 2 tbsp sweet chili sauce - 1 tbsp vinegar - 1 tbsp soy sauce Instructions: 1. Prepare the wet batter: In a bowl, whisk together eggs, buttermilk, garlic powder, smoked paprika powder, salt, and black pepper. 2. Prepare the dry batter: In another bowl, mix together flour, cornstarch, breadcrumbs, salt, garlic powder, smoked paprika powder, and black pepper. 3. Marinate the chicken: Add chicken strip into the wet batter, coating completely, marinate for about 1-2 hours. Then roll in the dry batter to coat evenly. Place coated chicken strips on a plate or tray. (For extra crispy coating, you can chill the coated chicken strips in the refrigerator for 30 minutes before frying.) 4. Fry the chicken: Heat about 1/2-inch (1 cm) of oil in a large skillet over medium-high heat. Fry the coated chicken strips in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on paper towels. 5. Make the Creamy Chili Sauce: Mix all the sauce ingredients in a bowl until smooth. Adjust seasoning to taste. 6. Serve: Serve the crispy chicken strips hot with Creamy Chili Sauce for dipping. Enjoy! Tips: - You can also Airfry the chicken strips in a preheated fryer at 400°F (200°C) for about 20 minutes, or until cooked through and crispy flipping side half way through. #mccrispy #chickenstrips #recipes #crispychicken #tenders

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