McCrispy Strips with Creamy Chili Sauce

Ingredients

• 2 lb boneless, skinless chicken breast (Cut into strips)
• 3 eggs
• 0.5 cup buttermilk
• 1 tbsp garlic powder (For the wet batter)
• 1 tbsp smoked paprika powder (For the wet batter)
• salt (To taste; for the wet batter)
• 1 tsp cracked ground black pepper (For the wet batter)
• 1 cup all-purpose flour (For the dry batter)
• 2 tbsp cornstarch (For the dry batter)
• 0.5 cup breadcrumbs (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp smoked paprika powder (For the dry batter)
• 1 tbsp cracked ground black pepper (For the dry batter)
• cooking oil (About 1/2 inch (1 cm) deep in a large skillet for frying)
• 0.5 cup mayonnaise (For the creamy chili sauce)
• 0.25 cup ketchup (For the creamy chili sauce)
• 1 tbsp chili flakes (Adjust to taste)
• 1 tsp garlic powder (For the sauce)
• 1 tsp smoked paprika (For the sauce)
• salt and pepper (To taste; for the sauce)
• 2 tbsp sour cream (For the sauce)
• 2 tbsp sweet chili sauce (For the sauce)
• 1 tbsp vinegar (For the sauce)
• 1 tsp soy sauce (For the sauce)

Steps

1. 1

   Prepare the wet batter. In a bowl, whisk together the eggs, buttermilk, garlic powder, smoked paprika powder, salt, and cracked black pepper until combined.

2. 2

   Prepare the dry batter. In a separate bowl, mix the flour, cornstarch, breadcrumbs, salt, garlic powder, smoked paprika powder, and cracked black pepper.

3. 3

   Add the chicken strips to the wet batter and coat them completely. Marinate for about 1–2 hours.

4. 4

   Roll the marinated chicken strips in the dry batter, coating them evenly. Place the coated strips on a plate or tray.

5. 5

   For extra crispiness, chill the coated chicken strips in the refrigerator for 30 minutes before frying.

6. 6

   Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat.

7. 7

   Fry the coated chicken strips in batches for about 5–6 minutes per batch, until golden brown and crispy. Drain the fried strips on paper towels.

8. 8

   Make the creamy chili sauce. Mix the mayonnaise, ketchup, chili flakes, garlic powder, smoked paprika, salt and pepper, sour cream, sweet chili sauce, vinegar, and soy sauce in a bowl until smooth. Adjust the seasoning to taste.

9. 9

   Serve the crispy chicken strips hot with the creamy chili sauce for dipping.

10. 10

    Alternatively, air-fry the chicken strips in a preheated air fryer at 400°F (200°C) for about 20 minutes, flipping them halfway through, until cooked through and crispy.

Notes

The source gives an optional air-fryer method but does not specify an internal temperature. Frying oil quantity is given by skillet depth rather than volume, so its amount and nutrition are not quantified.

Nutrition per serving

• main
• chicken
• fried
• air-fryer option
• crispy
• dipping sauce
• spicy