Ingredients:
For the Chicken:
2 lb chicken breast, cut into strips
Salt to taste
1 tbsp garlic powder
1 tsp black pepper powder
Oil for frying
For the Dry Batter:
2 cups all-purpose flour
Salt to taste
1 tbsp garlic powder
1 tsp black pepper
For the Egg Mixture:
3 eggs
For the Breadcrumb Coating:
2 cups panko breadcrumbs
For Garlic Parmesan Butter:
1/2 cup butter
4-5 cloves fresh garlic, finely chopped
2 tbsp freshly chopped parsley
1 cup Parmesan cheese, freshly grated
For the Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1-2 tbsp chili sauce (adjust to taste)
1/2 tbsp Dijon mustard
Salt to taste
1 tsp smoked paprika powder
1 tbsp garlic powder
1 tsp black pepper powder
Method:
Season the Chicken: Sprinkle salt, garlic powder, and black pepper powder over the chicken strips. Mix well to ensure even coating.
Prepare the Dry Batter: In a bowl, mix together flour, salt, garlic powder, and black pepper.
Prepare the Egg Mixture: Beat the eggs in a separate bowl.
Prepare the Breadcrumb Coating: Place panko breadcrumbs in another bowl.
Coat the Chicken: Dip each seasoned chicken strip into the flour mixture, then the egg mixture, and finally the breadcrumb mixture, ensuring an even coat.
Fry the Chicken: Heat oil in a deep frying pan over medium-high heat. Fry the coated chicken strips until golden brown and crispy. (for about 5-6 minutes flipping sides in between )
Make Garlic Parmesan Butter: In a pan heat butter once melted add minced garlic. Sauté for 1 min until fragrant. Remove and set aside
Prepare the Sauce: In a bowl, combine mayonnaise, ketchup, chili sauce (to taste), Dijon mustard, salt, smoked paprika powder, garlic powder, and black pepper powder. Mix well.
Serve:Toss the fried chicken strips with garlic butter. Top it with freshly grated Parmesan cheese and freshly chopped parsley. Serve with creamy chili sauce for dipping.