Love super crispy chicken strips? Me too! Now you can make them at home easily with this no-fail recipe. These tender strips of crunchy oatmeal crusted chicken will disappear from the table in no time!
You will need:
Chicken - 3 large thighs, boneless and skinless
Ginger-garlic paste - 2 tsp (optional, see Notes)
Low sodium soy sauce - 2 tsp
Egg - 1, large
Cornstarch - 2 tsp
Cayenne powder - ¼ tsp (see Notes)
Dried oregano - ¼ tsp (see Notes)
Salt - ¼ tsp
Oatmeal - 1 - 1½ cups (I use rolled oats)
Oil - as needed
How to:
Cut the chicken thighs in to thin, long strips. Make sure chicken is dry and there is no moisture or water.
Whisk together ginger-garlic paste, soy sauce, egg, cornstarch, cayenne, oregano and salt in a mixing bowl. Add chicken and mix well so that it coats all the chicken strips evenly. Set aside for at least 15 minutes.
Pulse the oatmeal once or twice in a food processor or spice grinder and dump it in a shallow bowl or plate. You do not need to powder the oatmeal, just a quick, short pulse to break it down will do.
Coat each chicken strip in the oatmeal and set it on a large tray/plate. Repeat till all chicken strips are coated in the oatmeal. At this stage you can freeze the strips for later or use them straightaway.
Heat some oil in a large, deep pan. I like to use just an inch or two of oil and top it up as I do the batches.
When the oil is hot, drop in as many chicken strips as the pan can hold and cook on medium-low heat till golden and crispy and chicken is done on all sides, 5-6 minutes. Drain and remove to a paper-towel lined plate.
Heat up the oil before dropping in the next batch and cook them again on medium-low heat. This will ensure that the chicken gets cooked evenly and the coating browns and crisps up nicely.
Serve chicken strips with your favorite dipping sauce - ketchup, mustard, honey mustard, ranch, barbecue, etc. Enjoy!
Notes:
1. I like to use a bit of ginger-garlic paste to season the chicken well. If you don't have it or don't want to use it, add ½ tsp of garlic powder instead. 2. I have also used a bit of cayenne powder and dried oregano to season and spice up the chicken. You can use your favorite spices and herbs. Think black pepper, Italian seasoning, parsley, etc. 3. Alternately, brush the chicken strips with oil and bake them in a 400 deg.F oven for 15-20 minutes.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/02/21/super-crunchy-oat-crusted-chicken-strips/