Crisp funk strips are a family favorite — brickle on the outside, juicy on the inside, and perfect for dipping in your favorite gravies. Whether you are preparing a weeknight regale or a game day snack, these golden strips deliver comfort and flavor in every bite. Manual beats fast food every time!
Prep Time
Prep constituents 10 twinkles
Marinating 30 twinkles
cuisine Time 15 – 20 twinkles
Total Time 25 – 45 twinkles
outfit demanded
Mixing coliseums
Tongs
Whisk
Large skillet or deep range
line rack or paper apkins
Meat thermometer( voluntary)
Ingredient
For the Chicken Strips
1 lb funk bone, cut into strips
1 mug buttermilk( or regular milk 1 tbsp ginger)
1 tsp swab
½ tsp black pepper
1 tsp garlic greasepaint
1 tsp paprika
1 ½ mugs each- purpose flour
1 mug breadcrumbs or crushed cornflakes( for redundant crunch)
2 large eggs
oil painting for frying( vegetable or canola)
Ingredient Notes
Chicken bone Tender and spare; can also use boneless shanks for juicier meat.
Buttermilk Helps tenderize funk and adds tang; marinate for redundant flavor.
Breadcrumbs/ Cornflakes Adds crunch. Panko breadcrumbs are also a great choice.
Spices Customize with cayenne for heat, or sauces like oregano for redundant flavor.
Instructions
Marinate
In a coliseum, mix funk strips, buttermilk, swab, pepper, garlic greasepaint, and paprika. Let sit for at least 30 twinkles or over to overnight in the fridge.
Set Up Breading Station
Bowl 1 Flour
Bowl 2 Whisked eggs
Bowl 3 Breadcrumbs( or crushed cornflakes)
Bread the Chicken
Remove funk from condiment. Comb in flour, dip into egg, also fleece in breadcrumbs.
toast the oil painting
In a skillet, heat 1 – 2 elevation of oil painting to 350 °F( 175 °C). Use a thermometer for delicacy.
Fry the Chicken
Fry strips in batches, 3 – 4 twinkles per side or until golden brown and internal temp reaches 165 °F( 74 °C). Do n’t overcrowd the visage.
Drain
Remove and place on a line rack or paper kerchief to drain redundant oil painting.
Serve
Serve hot with ketchup, estate, honey mustard, or your favorite dip.
Nutrition Data( per 3 – 4 strips, approx.)
Nutrient quantum
Calories
350 kcal
Protein 25g
Carbohydrates 22g
Fat 18g
Fiber 1g
Sodium 600 mg
Tips
Double- dip system for redundant crunch flour → egg → flour → egg → breadcrumbs.
Drain on a line rack rather of paper apkins to keep the coating crisp.
Keep fried strips warm in a low roaster( 200 °F/ 93 °C) while cooking batches.
Cut funk unevenly for indeed cooking.
Variations
Oven- Ignited Singe at 400 °F( 200 °C) for 20 – 25 twinkles, flipping half.
Air Fryer 375 °F( 190 °C) for 10 – 12 twinkles, smoothly spot with oil painting.
racy Kick Add cayenne or hot sauce to the condiment or breadcrumb blend.
Gluten-Free Use gluten-free flour and crushed rice cereal or GF breadcrumbs.
Asian- Inspired Add soy sauce and gusto to the condiment, and serve with sweet chili sauce.