Tuesday, December 11, 2012

Allergy free Southern fried chicken strips recipe

  • ½ cup goat’s milk
  • ¼ cup plain goat’s cheese
  • 2 tbsps lemon juice
  • 700g chicken minute steaks, cup into strips
  • ¾ cup Orgran all purpose flour
  • ¾ tsp leaf thyme, crumbled
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ¼ tsp chilli powder
  • Olive oil

  • Combine the milk, cheese and lemon juice in a bowl and beat until smooth.
  • Add the chicken strips and toss to mix coat.
  • In a separate bowl, combine the flour, thyme, salt, pepper, paprika and chilli a large plate and stir to mix.
  • Set aside another plate.
  • Remove one chicken strip at a time, draining away any excess liquid, and coat it evenly in the flour mixture before placing it on the extra plate.
  • Repeat for all the chicken strips, setting them on the plate without layering them.
  • Pour 2 centimetres of oil in a wok over a medium to high heat.
  • Add the chicken strips when the oil is hot.
  • Working in batches, fry them until the chicken is browned on both sides.
  • Remove them from the oil and drain them on paper towels.
  • Serve with chilli sauce, salad and mash or hot chips.

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