Crispy Chicken Strips

How to prepare crispy chicken strips

1. Cut the chicken breast into strips about a finger thick. Wash well and place in a pot. Cover with 2 cups of cold water in which you dissolved 1/2 teaspoon granulated garlic, seasoning and 1 teaspoon salt. Refrigerate for about 2-4 hours.
2. Put the pot on the heat and when the water starts to boil, turn off the heat, cover with a lid and leave for 10 minutes. Drain the strips and after they cool a bit, pat them dry well with paper towels.
3. In a bowl, beat the egg, then add the milk and 1 teaspoon chili and mix well.
4. In another bowl, mix the flour with the rest of the chili, 1/2 teaspoon salt and 1/2 teaspoon granulated garlic. Mix well.
6. Pass each chicken strip through the flour mixture, then through the milk mixture and again through the flour mixture. When coating with flour, run your wet fingers through the flour to form those specific "shaggy" bits.
7. I heated a bottle of oil very well in a deep pan. I put 5-6 chicken strips at a time in the special basket that the frying pan has and submerged them in the oil bath for exactly 3 minutes. I removed them onto a plate with paper towels to absorb the fat.
8. Let the crispy strips cool for at least 10 minutes, so the crust softens a bit. Serve warm or cold. They stay crispy for about 2-3 hours after preparation.

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