Chicken Run Strips
2 servings
540 minutes
Chicken Run strips are the embodiment of golden perfection in American cuisine. Tender chicken fillet undergoes a careful marination process infused with spicy notes of cinnamon, coriander, and paprika. A light citrus hint from lemon zest in tempura adds airiness and freshness, while the crispy panko coating creates a perfect balance of textures. After cooling and frying to a delicious crust, the strips acquire an unmatched flavor. Served in a cup with cilantro garnish is a stylish touch, and the cheese sauce with sesame adds depth and richness. These strips are not just a snack but a true gastronomic delight, perfect for cozy evenings or friendly gatherings.
1
Prepare the marinade: mix all ingredients into one consistency (sugar, ground cinnamon, coriander, turmeric, golden curry, paprika, pepper, and salt)
- Sugar: pinch
- Ground cinnamon: 0.5 teaspoon
- Coriander seeds: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Yellow curry powder: 2 teaspoons
- Paprika: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
2
Add chicken fillet to the marinade and refrigerate for 4-8 hours
- Chicken fillet: 9 pieces
3
Mix tempura flour with lemon zest and water
- Lemon: 1 piece
4
Dip the small chicken fillet first in batter and then in breadcrumbs, and place it on parchment.
- Chicken fillet: 9 pieces
- Panko bread crumbs: 100 g
5
Place the fried strips in the refrigerator for a couple of hours.
6
Fry the strips in hot oil for 2-3 minutes at 170°C until golden brown.
7
Place on a napkin and remove excess fat.
8
Place the ready strips in a cup and garnish with cilantro.
- Coriander: to taste
9
Mix two cheese sauces and place them in a sauce boat, garnish with sesame.
- Cheese sauce: 70 g
- Cheddar cheese: 30 g
- Black sesame seeds: to taste