BBQ Chip Fried Chicken (Printer-Friendly)
Juicy fried chicken strips with a crunchy barbecue chip coating, bursting with smoky flavor and tender texture.
# What You'll Need:
→ Protein
01 -
5 pounds boneless, skinless chicken breasts
→ Seasonings
02 -
2 teaspoons garlic powder
03 -
2 teaspoons granulated onion
04 -
1 tablespoon paprika
→ Binding agent
05 -
2 large eggs
→ Coating
06 -
15 ounces barbecue-flavored potato chips, crushed
→ Frying medium
07 -
2 to 4 cups vegetable oil
# Steps to Follow:
01 -
Slice boneless, skinless chicken breasts into four equal-length strips per breast.
02 -
Pierce chicken strips multiple times on top and bottom with a fork to promote even cooking.
03 -
In a mixing bowl, combine chicken strips with garlic powder, granulated onion, and paprika. Add beaten eggs and toss to thoroughly coat each piece.
04 -
Crush barbecue potato chips into fine pieces by carefully opening the bag to release air and crush within. Pour into a flat dish.
05 -
Dredge each egg-coated chicken strip in the crushed chips, pressing lightly to ensure an even coating on all sides.
06 -
Preheat vegetable oil in a deep fryer or heavy skillet to maintain 360°F (182°C) during frying.
07 -
Fry chicken strips submerged fully in oil for 5 to 7 minutes in a single layer, maintaining oil temperature. Use a digital thermometer to confirm internal temperature reaches 165°F (74°C).
08 -
Allow fried chicken strips to rest for 5 minutes on a wire rack or paper towel-lined plate before serving warm.
# Extra Suggestions:
01 -
Cutting chicken breasts into uniform strips ensures even cooking and maintains tenderness.
02 -
Piercing with a fork enhances heat penetration, speeding up cooking and improving texture.
03 -
Using thin, crushed potato chips creates a delicate, crisp crust that adheres optimally with the egg wash.
04 -
Deep frying is preferable to a skillet for consistent oil temperature and safer handling.
05 -
Check doneness with a meat thermometer to prevent overcooking and retain juiciness.