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marinade lime juice soy sauce Worcestershire sauce garlic chicken chicken breasts flour sweet paprika black pepper salt vegetable oil
Viewed: 99 - Published at: 9 years agoIngredients
- Marinade
- 1/2 cup fresh lime juice (about 2 medium limes)
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- Chicken
- 1 1/4 lbs boneless chicken breasts, strips
- 1 cup flour
- 1 teaspoon sweet paprika
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- vegetable oil, about 1 to 1/2 cups (for frying)
Method
- Combine marinade ingredients in a plastic zipper bag.
- Add chicken strips and marinate in refrigerator for at least 3 hours.
- Combine flour, paprika, pepper and salt in another zipper bag.
- Transfer chicken strips to flour mixture, coating evenly.
- Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
- When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
- Cook remaining batches of strips, keeping others warm in a low-temp oven.
