Chicken Recipes Blog

Total Time

1 Hour 30 Minutes

Servings

12

Ingredients

• 3 pounds skinless, boneless chicken breast halves – cut into strips
• 3 eggs
• 1 cup water
• 1/2 cup milk
• 2 tablespoons salt
• 2 tablespoons black pepper
• 6 cups plain flour
• 1/4 cup salt
• 5 teaspoons black pepper
• 2 tablespoons finely chopped garlic
• 2 tablespoons dry mesquite flavoured seasoning mix
• 4 cups oil for frying, or as needed
• 1 teaspoon butter
• 1 (12 ounce) bottle barbecue sauce

Instructions

1. In a large bowl, whisk together the eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper with a fork until smooth. In another large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning.
2. Fill a large heavy skillet or wok halfway full with oil. Heat to 180 degrees C. Use a fork to pick up one chicken strip at a time, and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again. Place coated strips into the hot oil to fry. Do not over crowd, just cook in batches. Once chicken is browned on one side, flip over, and brown on the other side.
3. Preheat the oven to 150 degrees C. Butter one 12×20 inch glass baking dish, or two 9×13 inch baking dishes. Pour enough barbeque sauce into the dish to coat the bottom. Arrange fried chicken strips in rows in the prepared dish. Pour remaining sauce over the top.
4. Bake for 10 to 15 minutes in the preheated oven, until the sauce is caramelized onto the chicken.