6-8 chicken thighs (about 500g)
3 eggs lightly beaten
2 cups panko breadcrumbs
2 cups plain flour
1 tbs chilli flakes (optional)
salt & pepper
sunflower oil for deep frying
1 iceberg lettuce
½ cup mayonnaise
2 tbs american mustard
1 tbs dijon mustard
1½ tbs clear honey
3 tsp lemon juice
HONEY MUSTARD SAUCE:
“I LIKE DIPPING THE STRIPS IN THE HONEY MUSTARD, THEN WRAPPING THEM IN THE CRUNCHY LETTUCE AND EATING WITH YOUR FINGERS”
Fried Chicken Strips with Honey Mustard
“SIMPLY SENSATIONAL WITH A TRADITIONAL ROAST DINNER”
Very easy - just a bit messy for the clean up
Trim any fat off the chicken thighs, and then slice into strips about 5mm wide. Any really big strips from the thickest part of the thigh can then be laid on their sides and halved lengthwise. Aim to have strips that are 5cm long, 25mm wide and 10mm thick.
Heat oil in a deep sided frypan or saucepan to 180 degrees, and preheat your oven to 160 degrees
Beat the egg in a plastic bowl. Place the chicken pieces with the flour in a supermarket plastic bag (without a hole), and shake to coat the chicken liberally. Combine chilli flakes and breadcrumbs in a flat plastic container. In batches for frying take individual chicken pieces from the bag, shake of excess flour, dip in the egg with one hand and coat fully, drop in the breadcrumb mix and toss to coat with your other hand.
Gently drop pieces into the oil until the entire batch is in. Turn once after a couple of minutes, and cook for a total of three minutes or until golden. Remove batch to paper towel while you do the next one.
Line a shallow baking tray with fresh paper towel, and arrange the strips so they are not touching. Warm in the oven until required.
To make the Honey Mustard sauce, combine all ingredients in a bowl, and refrigerate for at least 30 minutes.
Tear lettuce into pieces about the size of your palm, and arrange on the serving plates. Put chicken pieces on top of the lettuce, and add any other vegetables/salad as desired. Honey Mustard is served in side bowls for dipping or spooning over chicken.
Serves four as a starter/snack.
YOU CAN ALSO USE CHICKEN TENDERLOINS WHICH ARE GOOD, BUT DRY OUT EASIER IN THE OVEN IF YOUR NOT CAREFUL. DON'T REFRIGERATE THE CHICKEN BETWEEN CRUMBING AND FRYING OR THEY WONT CRISP UP AS WELL.
ALSO GOOD WITH SWEET CHILLI DIPPING SAUCE