Pairs well with Homemade Crispy Chicken Strips with Wrap Snack
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Homemade Crispy Chicken Strips with Wrap Snack
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A recipe for golden, crunchy chicken strips that are tender inside, served as a quick and easy wrap snack with a flavorful mayonnaise-based sauce. The strips can be fried, baked, or air-fried, offering a healthier and tastier alternative to fast food versions.
00:00:40 total
Serves 4
medium
Snack
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👅
Ingredients
- chicken breasts - 1 kilogram (cut into three lengthwise strips per breast)
- buttermilk - 2 cups (or 2 cups milk + 1 tbsp vinegar or lemon juice, left to curdle for 10 minutes)
- egg - 1 (large)
- all-purpose flour - 1 cup
- cornstarch - 1 tablespoon
- salt - 1 teaspoon
- paprika - 1 teaspoon
- garlic powder - 1 teaspoon
- onion powder - 1 teaspoon
- black pepper - 1/2 teaspoon
- ground ginger - 1/2 teaspoon (optional, included in spice mix)
- chicken spice mix - 2 tablespoons (any available chicken seasoning)
- minced garlic - 1 teaspoon
- cornflakes - watch the video to see (ground finely or medium, used for coating; can substitute with fine/coarse breadcrumbs or panko)
- white pepper - 1/2 teaspoon (added to coating mixture)
- oil - watch the video to see (for frying or coating cornflakes for oven/air fryer method)
- mayonnaise - 1/2 cup (for sauce)
- mustard paste - 1 teaspoon (for sauce)
- vinegar - 1/2 teaspoon (for sauce)
- salt - a pinch (for sauce)
- black pepper - a pinch (for sauce)
- garlic powder - a small pinch (for sauce)
- onion powder - a small pinch (for sauce)
- lettuce - watch the video to see (washed and sliced for wrap)
- tortilla bread - watch the video to see (small size taco tortillas or any preferred flatbread)
- onion - watch the video to see (thinly sliced for wrap)
- cheddar cheese - watch the video to see (grated or sliced for wrap)
Instructions
- Prepare Chicken Strips: Cut 1 kilogram of chicken breasts into three lengthwise strips each, not too thick or thin.
- Make Marinade: In a bowl, combine 2 cups of buttermilk (or milk with vinegar/lemon juice), 1 egg, 1 teaspoon minced garlic, 1 cup flour, 1 tablespoon cornstarch, and spices (1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp ginger, 2 tbsp chicken spice). Mix well.
- Marinate Chicken: Add chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
- Prepare Coating Mixture: Grind cornflakes finely or use breadcrumbs/panko. Mix with 1/2 teaspoon white pepper. Optionally, add 1 tablespoon oil to the coating mixture if baking or air frying.
- Coat Chicken Strips: Remove chicken strips from marinade, dip into coating mixture, pressing firmly to adhere coating well. Place coated strips aside and refrigerate for 30 minutes or proceed to cooking.
- Cook Chicken Strips: For frying: Heat oil in a wide pan to 180°C (350°F). Fry 3-6 strips at a time for about 3 minutes until golden and cooked through. Drain on a wire rack to maintain crispiness. For oven: Preheat oven to 200°C (400°F), place strips on a rack or baking sheet, bake for about 40 minutes. For air fryer: Use the same coated strips with a light oil coating and cook according to air fryer instructions until crispy.
- Prepare Sauce: Mix 1/2 cup mayonnaise, 1 teaspoon mustard paste, 1/2 teaspoon vinegar, and a pinch each of salt, black pepper, garlic powder, and onion powder until well combined.
- Prepare Wrap: Wash and dry lettuce, slice into small pieces. Warm small tortilla breads lightly in a pan until slightly colored on both sides.
- Assemble Wrap: Spread a small spoonful of sauce on each tortilla, add some sliced onion, grated or sliced cheddar cheese, a lettuce slice, and one cooked chicken strip. Roll or fold and serve immediately.
