Ingredients
Scale
- 6 chicken breasts (or store-bought chicken tenders)
- Marinade –
- ½ tablespoon potassium chloride
- ½ tablespoon kosher salt
- 1 tablespoon accent salt
- 1/8 tablespoon garlic powder
- ¼ cup bottle chicken base
- 1 ¾ cups water
- Coating-
- 2 cups all-purpose flour
- 2 ½ teaspoons salt
- ¾ teaspoon pepper
- ¾ teaspoon accent salt
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon baking powder
- 1 egg (beaten)
- 1 cup milk
- oil (for deep frying)
Instructions
- If using chicken breasts, cut chicken breasts into strips. Combine all marinade ingredients in a bowl or sealable bag and marinade chicken strips overnight in the refrigerator.
- In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well.
- Dip the chicken strips into the egg mixture, then into the coating and double dip.
- Fry in the deeper fryer at 375 degrees until golden brown or until they float. Drain on paper towels.