Optional: Dipping sauce such as ranch, honey mustard, buffalo sauce, etc.
DIRECTIONS
Lay chicken breasts on a flat surface and cover with plastic wrap, pound chicken to an even thickness, about a 1/4 inch thick. Cut chicken into strips roughly 1/4 inch thick and 4 to 5 inches long.
In a large bowl mix the water and kosher salt to make a brine. Submerge chicken strips into the brine, cover and refrigerate 30 minutes.
Preheat oven to 425°F.
Toss the breadcrumbs with the cooking oil in a bowl then spread them out on a baking sheet. Bake in the preheated oven for about 5 minutes or until golden brown. Pour breadcrumbs into a large pie plate or rimmed plate and set aside.
In a medium size bowl mix together the egg, mayo, mustard, flour, salt, pepper and red pepper flakes and set aside.
Remove the chicken strips from the brine and pat dry with paper towels. Place the dry chicken strips on a plate and set aside.
Set a wire rack on a baking sheet. Set up an assembly line on your counter starting with the chicken strips, then the batter, then the breadcrumbs, then the baking sheet with the wire rack.
One by one dip the strips into the batter and lightly coat, run strips between your fingers to remove any excess batter. Then lay the strips into the breadcrumbs, flipping and pressing hard to adhere the crumbs to the chicken. Then place the strips onto the wire rack.
Bake in the oven (still at 425°F) for about 10 minutes or until chicken is cooked through.
Serve with dipping sauce of your choice or eat them as is.
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