Crispy Garlic Parmesan Chicken Strips with Creamy Chili Sauc

• temps total: 6 minutes

Ingrédients

For the Chicken:

2 lb chicken breast, cut into strips

Salt to taste

1 tbsp garlic powder

1 tsp black pepper powder

Oil for frying

For the Dry Batter:

2 cups all-purpose flour

Salt to taste

1 tbsp garlic powder

1 tsp black pepper

For the Egg Mixture:

3 eggs

For the Breadcrumb Coating:

2 cups panko breadcrumbs

For Garlic Parmesan Butter:

1/2 cup butter

4-5 cloves fresh garlic, finely chopped

2 tbsp freshly chopped parsley

1 cup Parmesan cheese, freshly grated

For the Sauce:

1/2 cup mayonnaise

2 tbsp ketchup

1-2 tbsp chili sauce (adjust to taste)

1/2 tbsp Dijon mustard

Salt to taste

1 tsp smoked paprika powder

1 tbsp garlic powder

1 tsp black pepper powder

Instructions

Season the Chicken: Sprinkle salt, garlic powder, and black pepper powder over the chicken strips. Mix well to ensure even coating.

Prepare the Dry Batter: In a bowl, mix together flour, salt, garlic powder, and black pepper.

Prepare the Egg Mixture: Beat the eggs in a separate bowl.

Prepare the Breadcrumb Coating: Place panko breadcrumbs in another bowl.

Coat the Chicken: Dip each seasoned chicken strip into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, ensuring an even coat.

Fry the Chicken: Heat oil in a deep frying pan over medium-high heat. Fry the coated chicken strips until golden brown and crispy. (for about 5-6 minutes flipping sides in between )

Make Garlic Parmesan Butter: In a pan heat butter once melted add minced garlic. Sauté for 1 min until fragrant. Remove and set aside

Prepare the Sauce: In a bowl, combine mayonnaise, ketchup, chili sauce (to taste), Dijon mustard, salt, smoked paprika powder, garlic powder, and black pepper powder. Mix well.

Serve:Toss the fried chicken strips with garlic butter. Top it with freshly grated Parmesan cheese and freshly chopped parsley. Serve with creamy chili sauce for dipping.