Hack for home-made fried chicken 🍗

Ingredients

• 1 pound Chicken Breast Tendors (cut into 1‑inch strips, pat dry with paper towels)
• 1 cup All‑Purpose Flour (plain flour, can be seasoned with salt and pepper)
• 1 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cups Vegetable Oil (high‑smoke‑point oil such as canola or peanut)

Instructions

1. Dry the Chicken

   Pat the chicken strips completely dry with paper towels; any surface moisture will prevent the flour from sticking.

   Time: PT5M

2. Season the Flour

   In a shallow bowl combine the flour, salt, and black pepper. Mix quickly.

   Time: PT2M

3. Self‑Bread in the Pot

   Place the dry chicken strips directly into the empty pot, sprinkle the seasoned flour over them, and toss with tongs until each piece is lightly coated. Let the chicken sit for 30‑60 seconds; the flour will adhere and puff slightly.

   Time: PT2M

4. Heat the Oil

   Add the vegetable oil to the pot, enough to submerge the chicken (about 2 inches). Heat over medium‑high until the oil reaches 350°F.

   Time: PT3M

   Temperature: 350°F

5. Fry the Chicken

   Carefully lower the flour‑coated chicken strips into the hot oil using tongs. Fry for 3‑4 minutes, turning once, until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

6. Drain and Serve

   Remove the chicken with tongs, place on a paper‑towel‑lined plate or wire rack to drain excess oil. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

22g

Carbohydrates

15g

Fat

12g

Fiber

0g