Nola Crispy Chicken Strips
CRISPY CHICKEN STRIPS SERVED WITH NOLA DIP & POTATO WEDGES
Chicken strips ingredients:
4 large Chicken Breasts, Cut lengthwise Into Strips
2 TBS Nola
1/2 cup Flour
Salt and pepper to taste
1/2 a teaspoon oregano,1/2 teaspoon mixed herbs,1/2 teaspoon medium masala
1 cup Sunflower Oil
Potato wedges ingredients:
4 large potatoes
250 ml vegetable oil
1 tablespoon crushed garlic
1/2 tsp paprika
Pinch of salt and pepper
Nola dip ingredients:
1 cup Nola mayonnaise
1 cup tomato sauce
For the chicken strips
make sure chicken strips are pat dried.
In a medium deep skillet heat oil on medium heat. Dust strips with flour and spices, then dip them in Nola then breadcrumbs. Once oil is hot start frying strips a few at a time.
Cook them for about a minute and a half on each side. Once golden and crispy, remove and place them on a paper towel.
For the potato wedges.
Cut potatoes into wedges and parboil them for 10 minutes and set aside.
Deep fry the wedges and garlic in hot oil for 20 minutes or until golden and crispy and transfer them onto paper towel.
Season with the paprika and add parmesan cheese and serve with Nola mayonnaise dip.
For the dip in a medium mixing bowl combine the mayo and tomato sauce until smooth and creamy . Serve with the chicken strips and potato wedges.