Master the art of homemade chicken strips with perfect coating

This is one of the classics you'll often find at weddings or christenings hosted by homemakers. Breaded and fried chicken pieces, served with garlic sauce or ketchup, are always popular at the table. Notably, chicken strips taste excellent whether warm or cold. However, it's crucial to adhere to the right principle for the coating.

The worst thing that can happen is under-seasoned chicken strips. The sauce will only somewhat compensate, but they also need to be seasoned well independently. I recommend classic seasonings such as salt and pepper, but it's worth experimenting with spices like paprika or granulated garlic. Be sure to season the meat, and also incorporate these spices into homemade breadcrumbs. Only after mixing everything should you coat the meat. It's also beneficial to apply other tricks that determine the quality of the coating. Drying the meat before coating and using high oil temperature is key to achieving a lasting effect.

Chicken tenderloins are the best choice for preparation - this saves you the step of cleaning and cutting the meat, but it's worth opting for a quality product from a reliable source.

Ingredients:

• 200 grams (about 1/2 pound) chicken tenderloins,
• 2 eggs,
• 2 tablespoons flour,
• 3/4 cup breadcrumbs,
• a pinch of salt and pepper,
• 1/2 teaspoon granulated garlic,
• 1/2 teaspoon powdered sweet paprika,
• oil for frying (optional).

Preparation:

1. Season the meat on both sides with half of the spices.
2. Beat the eggs in a bowl.
3. Put the flour in a second bowl, and place the breadcrumbs in a third bowl. Season the breadcrumbs with the remaining half of the spices.
4. Coat the meat in flour and breadcrumbs.
5. Fry in heated oil. Alternatively, you can bake the strips in the oven at 200°C for about 15 minutes.