Crispy Chicken Strips

Name: Crispy Chicken Strips
Total time: 35 min
Ingredients: 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

Marinated thigh strips, flour-coated and fried, then tossed in a quick hot honey butter.

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Method

Slice chicken thighs into strips.
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.
Line a tray with baking paper and set a rack/tray ready for the coated chicken.
In a bowl, season plain flour with your herbs and spices.
Coat the marinated chicken well in the seasoned flour, then rest the coated pieces for 10 minutes.
Heat neutral oil for shallow/deep frying.
Make the sauce: melt butter, stir in honey, hot sauce and black pepper.
Fry the chicken strips about 8 minutes total (until golden and cooked through).
Drain briefly, then toss or brush with the hot honey butter.
Serve with chopped parsley on top and an optional dip (yogurt + mayo + herbs + spices).

Notes

If you’re frying: keep the oil steady. Too cool = greasy; too hot = dark outside, raw inside.

Drain on a rack if you want crispness to last.

Resting matters. Give meat a few minutes off the heat so juices settle.