Crispy Breaded Chicken Breast Strips (Broaster Style)

Name: Crispy Breaded Chicken Breast Strips (Broaster Style)
Total time: 5400 s
Yield: Chicken Breast Strips
Cuisine: American
Ingredients: 4 medium to large chicken breasts; 3 1/2 cups all-purpose flour (about 454 grams); 3 cups cornstarch (about 380 grams); 2 eggs; 1 tablespoon paprika (sweet paprika); 1 tablespoon ground curry; Water (sparkling, mineral, or regular); 1 1/2 teaspoons ground black pepper; 1 teaspoon salt; 2 teaspoons garlic powder; 1 tablespoon mustard; 1 packet all-purpose seasoning (your preferred brand); 1/2 cup whole milk (about 120 ml)

José Daniel Ramos @josedan1ell

You can serve these with whatever you like. Easy recipe.
A medium level of spiciness gives it a nice kick. If you prefer, leave out the paprika and pepper.

José Daniel Ramos @josedan1ell

You can serve these with whatever you like. Easy recipe.
A medium level of spiciness gives it a nice kick. If you prefer, leave out the paprika and pepper.

Saved

Ingredients

About 1 hour 30 minutes

Chicken Breast Strips

4medium to large chicken breasts
3 1/2 cupsall-purpose flour (about 454 grams)
3 cupscornstarch (about 380 grams)
2eggs
1 tablespoonpaprika (sweet paprika)
1 tablespoonground curry
Water (sparkling, mineral, or regular)
1 1/2 teaspoonsground black pepper
1 teaspoonsalt
2 teaspoonsgarlic powder
1 tablespoonmustard
1 packetall-purpose seasoning (your preferred brand)
1/2 cupwhole milk (about 120 ml)

Saved

Steps

About 1 hour 30 minutes

1

Optional - Clean the chicken breasts (remove the skin).
2

Cut the chicken breasts into strips (remove any bone) to your preferred size. Use a fork to poke small holes in the strips so they absorb more flavor during the short marinade.
3

In a large aluminum dish, prepare the coating mixture for the crispy chicken.
4

To make the mixture, add the flour, cornstarch, 2 eggs, paprika, curry, garlic powder, salt, black pepper, all-purpose seasoning, half a cup of milk, and your choice of water to the dish.
5

Gradually mix in the water (don’t add too much at once) until you get a thick but light batter (not runny).
6

Add the chicken strips to the mixture, making sure they’re all well coated.
7

Next, add the tablespoon of mustard and mix well.
8

Place the mixture in the freezer for about 30 to 40 minutes to marinate the chicken and let it absorb the flavors from the spices.
9

In another dish, prepare the dry coating: mix all-purpose flour, black pepper, garlic powder, paprika, curry, and all-purpose seasoning together.
10

Optional - For extra crunch: Crush plain corn flakes in a blender (into small pieces, not powder) and use them as the final coating layer after the batter and flour. Press them on well so they stick. (If you skip this step, the chicken will still be crispy.)
11

After 30 to 40 minutes, take the chicken mixture out of the freezer, coat the strips in the flour mixture so they’re well covered, then heat the oil until hot and get ready to fry the strips.
12

Tip: Use two forks if you don’t want to get flour on your hands.
13

When the oil is hot, add the strips and lower the heat to cook them through so the chicken isn’t raw inside. (Cook for 15–25 minutes.)
14

When you see the edges of the strips turning more golden than the tops, it’s time to flip them. They should be golden, not pale—aim for a medium golden color.
15

If the chicken strips are fully submerged in oil and cooking evenly, leave them for 15 minutes or until they turn a golden bronze color. Keep an eye on them.
16

Remove the strips, drain off excess oil, turn off the stove, and enjoy!
17

Serve with your favorite sauce and side. Thank you!