Crispy Chicken Strips
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 that actually help
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.
Read the full method once before you start. Most “fails” are just step-order problems.