EXTRA CRISPY JALAPENO LIME CHICKEN STRIPS

these extra crispy jalapeño lime chook strips are just that, extra crispy, exceptional crunchy and surprisingly scrumptious. every juicy chicken strip is coated in flour, dipped into a buttermilk and egg aggregate then vicinity into delicious tasting, coarsely beaten jalapeño lime chips and ultimately, fried to perfection.

if you are trying a exchange from the same old fowl strips, do that exceptional crunchy bird strips recipe. With each chunk you may taste the jalapeño and lime flavor from those tasty tortilla chips.

Coating the chook with overwhelmed corn chips deliver this fowl strip recipe such notable taste and it’s a pleasing alternate from the usual chook strips. Dipping the strips into salsa is a pleasing alternate as properly and that they taste so properly.

selfmade hen STRIPS

Making homemade chook strips is manner higher than spending the money on nuggets from the nearby speedy food location which can be processed and definitely dangerous. With the extraordinary styles of chook strip recipes, like my Parmesan Crusted Lemon fowl Strips or my highly spiced Buttermilk Jalapeño chicken Strips and this extra crispy jalapeño lime hen strips recipe, dinner can be brief and clean. With all of the special choices of bird strip recipes, your family can revel in a ramification of flavors making weeknight meals fun. additionally, all of those recipes may be on the table right away.

INGREDIENTS:

• 3 chicken breasts, boneless, skinless, cut into thin strips
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 1 cup flour
• 6 cups crushed jalapeño lime corn chips, chips are from Costco
• Vegetable oil for frying

INSTRUCTIONS:

1. When ready to fry chicken strips, in a large cast iron pan, or large frying pan, heat oil over medium heat.
2. Mix buttermilk and eggs together in a bowl. Set aside.
3. Add chips to a large baggie and coarsely crush. Pour onto a plate or into a bowl. Set aside.
4. Cut each chicken breasts into thin strips and place into a large size baggie with the flour. Shake to coat. 
5. Remove a few strips at a time and place in the buttermilk mixture.  
6. Place chicken strips onto plate with crushed jalapeño lime chips. Press to coat and then place a few strips at a time into the heated oil and cook for about 3-4 minutes on each side or until golden brown on both sides and internal temperature reaches 170°. 
7. Remove and place on a plate lined with paper towels and place into oven on 170° to keep hot until ready to serve.

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