Bison Chicken Strips

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Fixings
2 1/2 lb Chicken Breasts cut in strips or Chicken Tenderloins
2 1/4 container Flour
1/4 container Cornstarch
2 tsp Salt
1 tsp Pepper
2 tsp Chili Powder
2 bsp Paprika
1 container Milk
1/2 container Water
1 Egg
Vegetable Oil for searing
1 container Hot Sauce
1/2 container liquefied Margarine
1/4 container Italian Dressing


Directions



Consolidate flour, cornstarch, salt, pepper, bean stew powder and paprika in an expansive zippered pack and shake well to blend.
Whisk together drain, water and egg in another bowl.
Pour enough oil in a skillet to fill 1" profound.
Warmth oil over medium warmth (around 310).
Coat chicken pieces by shaking in flour pack.
At that point dunk each covered piece in egg wash, shaking off abundance.
At that point hurl plunged chicken in flour sack again to coat.
Cook in hot oil until brilliant darker (around 3 minutes for each side).
Deplete on paper towels.
Join margarine, hot sauce and dressing in an extensive bowl.
Place each piece in sauce and hurl to coat.
Present with celery and blue cheddar or farm dressing.
Bison Chicken Strips Bison Chicken Strips Reviewed by Admin on February 14, 2019 Rating: 5
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