4. CRUMBED CHICKEN STRIPS
Yield: ± 2.8 kg (Makes half insert) 60 g Egg-Free Dip R/P (06009010) 250 mℓ (1 cup) Water (to make the egg-free dip) 3 kg Chicken, fillets, cut into strips 400 g Flavoured Crumb R/P (08627030)
Method:
1 Mix together the Egg-Free Dip R/P and water. Pour the Flavoured Crumb R/P onto a plate. 2 Dip the chicken strips into the egg-free dip and then coat with the crumb. 3 Place the coated chicken strips into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry batches at 160°C for ± 4 - 5 minutes or until golden brown and cooked through.
5. CHICKEN STRIPS
Yield: ± 2.8 kg (Makes half insert) Egg-Free Dip R/P (06009010) 60 g Water (to make egg-free dip) 250 mℓ (1 cup) Chicken, fillets, cut into strips 3 kg All Purpose Coating R/P 550 g (06139050) Crumbed Chicken Schnitzels
3. CRUMBED CHICKEN SCHNITZELS
Yield: ± 3.1 kg (Makes half insert) 3 kg Chicken, fillets 80 g Egg-Free Dip R/P (06009010) 300 mℓ (1¼ cup) Water (to make the egg-free dip) 460 g Flavoured Crumb R/P (08627030)
Method:
1 Butterfly the chicken fillets or slice the chicken breast horizontally into two halves. Use a mallet to pound the fillets flat. 2 Mix together the Egg-Free Dip R/P and water. Pour the Flavoured Crumb R/P onto a plate. 3 Dip the chicken into the egg-free dip and coat with the crumb, ensuring they are completely covered. 4 Place the coated chicken into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry in batches at 160°C for ± 4 - 6 minutes or until golden brown and cooked through.
Chef’s Tip: Serve with Cheese Sauce R/P (08460027) (see Vegetables, Sides & Sauces Category). Chef’s Tip: Place a piece of plastic wrap on your work surface. Position the chicken on top and cover with another piece of plastic wrap before pounding with the mallet.
Method:
1 Mix together the Egg-Free Dip R/P and water. 2 Dip the chicken strips into the egg-free dip and then coat with the All Purpose Coating R/P. 3 Place the coated chicken strips into a fryer with the basket fully submerged in the oil. Do not stack the chicken in the basket. Deep-fry batches at 160°C for ± 4 - 5 minutes or until golden brown and cooked through.
Variation:
SPICY CHICKEN STRIPS
Replace All Purpose Coating R/P with Hola Chicken Breading R/P (06188050) or Hot & Spicy Coating R/P (08626050).
Variation:
CRISPY SRIRACHA CHICKEN STRIPS Add 180 g Sriracha Spice (08812010) to the All Purpose Coating R/P (06139050).
Chef’s Tip: Serve with Sweet Chilli Sauce (07651040) to dip. Chef’s Tip: Serve with Sriracha Dip: Mix together 250 g (1 tub) cream cheese, 60 mℓ (¼ cup) milk and 10 g Sriracha Spice (08812010) to make a smooth dip.