Crispy Chicken Strips

Ingredients

Use this as a guide, not a contract. Tiny changes in amounts won't kill the recipe.

• 600–700 g chicken thighs, sliced into strips
• 1 tsp ginger powder
• 2 tbsp fresh parsley, chopped
• 1 tsp mixed dried herbs
• 1 tsp chilli flakes
• 1 tbsp paprika
• 2 tsp dried oregano
• Salt and black pepper
• 1 egg
• 150–200 g plain flour (seasoned with herbs/spices)
• Neutral oil, for frying
• 50 g butter
• 3–4 tbsp honey
• 2–3 tbsp hot sauce
• Black pepper, to taste
• Fresh parsley, to serve
• Optional dip: yogurt, mayo, herbs & spices

Method

1. 1

   Slice chicken thighs into strips.

2. 2

   Season with ginger powder, chopped parsley, mixed dried herbs, chilli flakes, paprika (1 tbsp), dried oregano (2 tsp), salt and pepper. Crack in 1 egg, mix well and let it marinate.

3. 3

   Line a tray with baking paper and set a rack/tray ready for the coated chicken.

4. 4

   In a bowl, season plain flour with your herbs and spices.

5. 5

   Coat the marinated chicken well in the seasoned flour, then rest the coated pieces for 10 minutes.

6. 6

   Heat neutral oil for shallow/deep frying.

7. 7

   Make the sauce: melt butter, stir in honey, hot sauce and black pepper.

8. 8

   Fry the chicken strips about 8 minutes total (until golden and cooked through).

9. 9

   Drain briefly, then toss or brush with the hot honey butter.

10. 10

    Serve with chopped parsley on top and an optional dip (yogurt + mayo + herbs + spices).

Don't overcrowd the pan or the strips will steam instead of crisping. Cook in batches and check there's no pink in the middle before you toss them in the hot honey butter.