Ingredients: For the egg mixture 1 cup runny egg or 4 large eggs at room temperature, well blended 2 tablespoons canola oil 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper pinch of ground chili
For the Chicken 1 cup of potato starch or cornstarch 2 cups breadcrumbs plus more if needed 8 thick breasts or 3 large boneless, skinless chicken breasts, each cut into 6 long strips cup of oil for frying
Preparation: Whisk together egg, oil, onion powder, garlic powder, sea salt, freshly ground black pepper, and chili powder in a medium bowl. Place the potato starch/cornstarch in a saucepan or baking dish. Place the breadcrumbs in an additional casserole dish or baking dish. Completely coat a chicken strip with the cornstarch. Dip the chicken into the egg mixture, coating it completely. Place each piece of chicken on top of the breadcrumbs and press them down. Turn the chicken over and press the breadcrumbs onto the second side. Repeat with the remaining chicken strips, Set the OAP to sauté/brown mode, then add the cup of oil Working in batches, fry the chicken pieces until both sides are golden brown. Serve the chicken with BBQ or CoolRanch sauce
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