Breaded Sriracha Chicken Strips

Mmmmmmmmmmmmmmm

A day later than intended, soz.

It's been a long time coming but here is the second Free From G recipe from The Lovely Glutenite (first is here if you're interested and you should be, oh so yum). We intended to have our Freefromgdos Chicken Burgers but, well our chicken breasts are currently in my parents freezer due to my next to non existent memory and we only had smallish one here so another meal needed to be made.

Cue Sriracha Chicken Strips.

Apologies in advance for the photos, I always use my iPhone due to having no clue where my camera is post move and though Free From G will never be known for amazing photography (it's all about the quality of recipe for me, that and eating before the food goes cold) these are potentially worse than usual.

If you're a fan of hot sauce and comfort food this is a must try. I could easily get addicted to them.

One fairly small chicken breast made 10 decent sized strips. If you're comfortable with deep frying this recipe is ridiculously easy. And yum.

Ingredients:

1 Chicken Breast
2 Tablespoons Sriracha (The Glutenite used one with garlic)
2 DS Gluten Free White Ciabattas (or equivalent)
1 Large Egg
3 Tablespoons Gluten Free Plain Flour (Doves Farm here)
1 Teaspoon Chilli Powder
1 Teaspoon Sea Salt
Oil for frying (we always use Crisp N Dry blocks)

The Very Last Bite Of The Batch

If you're wondering what that sauce is it's our (I think) invention, Sriracho. Mayo, Garlic and of course Sriracha. Delish.

Directions:

• Cut the chicken into 2cm strips down the length of the breast, halve in length
• Put the chicken into a container and add the sriracha, mix with a fork or spoon until fully covered
• Leave to marinate for 2 hours

2 Hours Minimum For The Best Flavour

• Put the flour into a bowl of a bag
• Break the egg into a bowl or container, add a pinch of salt and whisk
• Break the ciabattas into pieces and put into a mixer, blitz until broken down into breadcrumbs
• Put the breadcrumbs into a large bowl, add the chilli powder and a large pinch of salt, mix
• Take a few of the chicken strips and put into the flour, gently shake the bowl or bag until all pieces are covered

First Coat Done

• Pick each strip up and gently shake off any excess flour, put into the whisked egg
• Gently move the bowl or container so that the egg fully coats the chicken

Second Coat

• Take the coated strips out one at a time and place into the breadcrumbs
• Swirl the bowl around to get the breadcrumbs to stick

It Actually Looks A Bit Like A Prawn Here

• Use your fingers to pat the bread crumbs into the chicken
• Put on a plate to one side
• Repeat until all the chicken strips are coated

Third And Final Stage

• Heat your oil in a good size pan on high, to test if it's hot enough drop a few leftover breadcrumbs into the oil, if they immediately float the oil is the right temperature (when using Crisp N Dry blocks it's so easy, just wait a minute or so after it has melted then it's ready)
• Fill a slotted spoon with strips (how many depends on pan size, don't overcrowd) and lower into the oil
• Fry for 1 1/2 minutes (no need to turn)
• Remove the strips from the oil with the slotted spoon and drain on kitchen paper
• Repeat until all strips are cooked

Crispy Hot Sriracha Chicken Strips

Printable Version

If I had a basket to serve these in I would, they're ideal picky finger food that has a bit of a kick, a lovely crispy outer coating and moist chicken inside. Yum.

Bit of a great idea there from The Glutenite, I was very impressed.

The Sriracho was 4 tablespoons Mayo, 1 Tablespoon Sriracha, 2 minced Garlic Cloves.

Slightly Hot Dippy Dip

On the subject of minced Garlic, someone, i.e. the only other human who lives here managed to break an arm off of our Garlic press mid use. It was thick metal. I think I may be feeding him too well.

More soon.