Directions: |
Directions:Prepare the Slaw and Butter
Combine slaw mix, pickle relish, mayonnaise, and a pinch of salt and pepper in a mixing bowl. Set aside. Place butter in a microwave-safe bowl and microwave until melted, 30-60 seconds. Add blackening seasoning to bowl with butter and stir to combine. Set aside.
Step 2 - Prepare the Chicken
Prepare the Chicken
Pat chicken breasts dry. Slice each chicken breast lengthwise into four equal strips, about ¾" wide.
Step 3 - Heat Oil and Batter Chicken
Heat Oil and Batter Chicken
Place a medium non-stick pan over medium heat and add canola oil. While canola oil heats, add tempura, ¼ cup water, and a pinch of pepper in another mixing bowl and stir until a thin batter forms. Add chicken strips to bowl and coat completely.
Step 4 - Fry the Chicken
Fry the Chicken
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Remove chicken strips from batter, letting excess drip off. Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes. While chicken is cooking, thoroughly wash bowl chicken strips were battered in. Add seasoning-butter mixture and cooked chicken strips to bowl and toss to coat. Season with a pinch of salt and pepper.
Step 5 - Finish the Dish
Finish the Dish
Plate dish as pictured on front of card. Bon appétit! |
This recipe for Nashville Hot Chicken Strips is from