Avg. rating 5 from 3 votes.

Recipe Information

Recipe Created By: Christi

Ingredients

boneless chicken

safe flour

water

2 inches safe oil

Directions

Cut chicken into strips. Dip into water, then flour, then water again, and flour again. Fry in a couple inches of oil.

Notes

It makes a pretty big mess on your fingers, but the double dipping makes a thicker breading that seems more like “store bought.”

Using a stock pot instead of a skillet reduces grease spatters.

These can be made a couple of hours in advance and then reheated on a baking stone in the oven.

Also, you can flour them ahead of time to reduce frying time.

Substitutions

Recipe hasn’t been tried with other flours but it should work.

Verify that your chicken is not “pre-basted” and free of your allergens as appropriate.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.