- 3 boneless chicken breasts cut into ½ inch strips
- 3 large eggs
- 2 c. flour
- 2 c. bread crumbs
- 2 tsp. Salt
- 2 tsp. Pepper
- 4 tsp. Chili powder (divided in half)
- 4 tsp. Paprika (divided in half)
- Cayenne pepper to taste (Optional)
- 3 tbsp. Tsimayó Hot Sauce
- 2 c. Vegetable Oil
Thaw chicken breasts in fridge and cut into strips about ½ inch thick. Pat dry with a paper towel and season with salt and pepper, let sit for 30 minutes until room temperature so that your chicken cooks evenly. Do not let your chicken sit out for more than 2 hours.
Heat oil to 350° in a deep pan.
In the first bowl mix your flour and half of your spices. In a second bowl, whisk eggs and Tsimayó Hot Sauce together. In the last bowl, put a mixture of breadcrumbs and the remainder of your spices. Remove your chicken from the oven and coat each strip liberally with flour, then egg, and then into the bread crumbs making sure to coat it completely. Cook in hot oil, turning the chicken as necessary, until the internal temperature of each strip reaches 165°. Drain on a rack with a paper towel and serve!