Chicken Strips in the Style of Chilis Chicken Crispers

Chili’s, I will never forgive you for taking these away from me.

Need a visual?

Ingredients:

1.5 pounds chicken breast,pounded and cut into strips. OR 1.5 lbs chicken tenderloins.

1.5 cups pickle brine, optional

1.5 cups All Purpose Flour

1 tsp salt

1 tsp baking powder

2 eggs, beaten

1 cup light beer

1 tsp hot smoked paprika

1 tsp granulated garlic

1 tsp cayenne, optional

3 cups neutral oil

Method.

• In a Heavy bottomed pot, heat oil to 375

1. 1. Mix dry ingredients together in a bowl until seasoning is well distributed. in a separate bowl, beat the two eggs

2. 2. Add eggs and beer

3. 3. whisk until well combined and there are no lumps.

4. 4. If brining, drain brine and pat chicken pieces dry. lightly dredge with some flour.

5. 5. Dip dredged chicken into batter and transfer to a baking sheet lined with parchment paper and fitted with a wire rack

6. 6. Begin frying chicken in batches, around 3-4 pieces at a time, until golden brown (about 6-7 mins)

7. 7. remove chicken and let drain on a wire rack or on a plate lined with a paper towel. sprinkle with salt and creole seasoning while hot.