Peri Peri Chicken Strips (Crispy Fried Chicken Strips)
Succulent and crispy fried spicy chicken strips. These golden beauties are a crowd-pleaser. Tender pieces of chicken breast tenderized in spiced egg milk mixture and coated in spiced flour mixture and fried until they’re nice and crispy. A fantastic way to make crispy chicken fingers that adults and kids will love!
Peri peri chicken strips are super tender on the inside and so crisp and crunchy on the outside. These spicy chicken strips are excellent for an everyday meal, snacks, or as an appetizer for any house party. It also can be one of the perfect entrees. Serve alongside homemade french fries, fresh salad, and your favourite sauce or dip.
These spicy chicken tenders are also amazing with your favourite drink and chips, just dunk them straight into the sauce or dip and wonder how it is that you’ve never made these at home before and I swear you’ll never look back at the store bought crispy fried chicken.
WHAT IS PERI PERI CHICKEN STRIPS?
A chicken strip is a thin strip of boneless chicken. The chicken strip is spiced with peri peri spice mix, hence named as peri peri chicken strips. It is basically crispy fried chicken strips copycat of KFC (Kentucky) crispy fried chicken. The spiced tenderize chicken strips are coated in flour mixture and deep fried.
Chicken strips are also known as chicken tenders, chicken fingers, chicken sticks, chicken goujons, chicken fillets to name a few variations.
KFC style crispy fried chicken are a favorite at our house! Infact my son is always YES to these one. I can hear it how popular in houses especially with kids. I’ve made homemade fried chicken many, many times over the years with different variations, be it legs aka drumsticks, wings or strips.
Making crispy chicken strips at home is insanely easy. The recipe is so versatile that you can easily swap the spice ingredients as per your palate preference or availability. You can easily customize them exactly how you like them, and giving them a kick is just a matter of adding some heat just like I did by choosing peri peri spice as my core spice ingredient for these fried chicken fingers.
Crispy chicken strips, we all love them. They are a popular item on the menu at kids’ parties, restaurants and fast food joints. They’re equally adored by adults and kids.
PERI PERI CHICKEN STRIPS INGREDIENTS
This is a really simple recipe so only needs a few ingredients. Here’s what you’ll need to make our peri peri chicken strips recipe:
Boneless chicken
Egg
Milk
Peri peri spice mix
Chilly flakes
Red chilly powder
Crushed peppercorns
Salt
All purpose flour
Rice flour
Oil
HOW TO MAKE PERI PERI CHICKEN STRIPS?
Fried chicken tenders aka chicken strips are a combination of chicken strips, flours, eggs milk and spices. Toss the chicken in the flour mixture, dip in the egg mixture, then coat again in the flour mixture and deep fried. It only takes 4-5 minutes to cook chicken strips in the deep fat fryer.
Alternatively these chicken tenders can be made in air fryer and also can be baked in the oven for 20-25 minutes at 180°C. Just spray or brush some oil over the chicken before popping in the air fryer/oven – it’s slower though but admittedly these are probably the healthier option. Nevertheless taste wise deep fried taste better no doubt.
I made a simple recipe video of this insanely delicious peri peri chicken strips recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Peri Peri Chicken Strips Video Tutorial
HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE THIS FABULOUS PERI PERI CHICKEN STRIPS
Making The Chicken Ready:
Take the boneless chicken. Wash and pat dry with clean kitchen towel.
Take the chicken and cut them into long strips. The size should not be too thin neither too thick. Keep aside.
Making Marinade And Marinating The Chicken:
Take a mixing bowl, break the egg into it.
Add in the peri peri spice powder, chilly flakes, salt and milk.
Whisk the mixture well until well combined.
Add in the chicken strips onto the mixture. Immerse the chicken well in the mixture. Let it marinate for sometime. I left it for 30 minutes. The longer the better.
Making The Flour Mixture For Coating:
In another bowl or plate add in the all purpose flour, rice flour, peri peri spice powder, chilly flakes, salt, crushed peppercorns and red chilly powder.
Mix well and combined the mixture well.
Preparing The Chicken Strip For Frying:
Take the marinated chicken, separate the chicken and the liquid. Take out the chicken strips and keep in a bowl.
Take a chicken strip and coat in the flour mixture. Now dip it again in the liquid mixture and coat it again in the flour mixture. (Use one hand for dipping in dry ingredients and other hand for dipping in wet ingredients for easy and mess free process).
Shake the coated chicken strip to remove the excess flour. Keep aside in a plate.
Likewise do the same with the remaining chicken strips. You can do it in batches like 5-6 chicken strips at a time depending upon your frying pan size.
Frying The Chicken Strips:
Heat oil in a frying pan for deep frying.
When the hot is oil, reduce the heat to low and drop the coated chicken. Do not over crowd them.
Fry the chicken strips on medium heat until golden and crisp from outside.
Remove them in an absorbent paper or simply on a plate. Sprinkle some peri peri spice. Serve hot with your favourite sauce or dip.
I served with red chilly sauce and french fries.
NOTES:
● Use boneless and skinless chicken, preferably chicken breast.
● Peri peri spice mix can be substituted here. You can use herbs and add more red chilly powder if you cannot source the peri peri spice mix.
● You can swap rice flour with cornstarch/cornflour.
● Do not over crowd the chicken while frying.
● You can air fry or bake them in oven at 180° C for 20-25 minutes. Just spray or grease it with little oil before baking them.
BREADING CHICKEN WITHOUT THE MESS
To make this process easier and mess free, you can use one hand for dipping the chicken into the dry ingredients and one hand for dipping into the wet ingredients. Using both hands for both the tasks makes the fingers messy and glued.
WHAT CUT OF CHICKEN TO USE?
You use chicken breast meat, cut into long strips. Chicken breast gives you larger strips with a more uniform shape than you would from other parts of the chicken.
You can also use chicken tenderloin which are a smaller strip of meat attached to the chicken breast. This will give you a mini fillets and not as long strips like we get from chicken breast.
WHAT OTHER COATING VARIATIONS CAN BE USED TO MAKE THEM MORE CRISPY AND GOLDEN?
You can use panko crumbs, crushed cornflakes and oats too. First coat the chicken strips in flour mixture then dip in egg mixture and finally coat it in any of these which you prefer to use.
HOW TO SERVE AND USE THIS FRIED CHICKEN STRIPS?
Simply serve the fried chicken strips with dips, chips, french fries, salad as a snacks, appetizer or starter.
You can also get creative and use them in wraps, make salad or stir fry with vegetables or with your favourite sauce.
So there you have it – my peri peri spiced crispy chicken strips or chicken fingers or chicken tenders or chicken goujons.
Whatever you call them, I hope you enjoy them as much as we do. With fries and dipping sauce, they’re finger licking good.
Do share your thoughts about the recipe with me here in the comments below. I would love to hear it!
FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY
● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken
THE CHICKEN CURRY COLLECTION
● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
RECIPE CARD
Peri Peri Chicken Strips (Crispy Fried Chicken)
Equipment
- frying pan
- mixing bowls
- 240 ml measuring cup set
Ingredients
- 250 grams boneless chicken
- 1-2 cups oil or as required
For Marination:
- 1 large egg
- 1 teaspoon peri peri masala (spice mix)
- ½ teaspoon chilly flakes
- salt to taste
- ¼ cup milk (80 ml)
For Flour Mixture:
- ⅔ cup all purpose flour (85 grams)
- ¼ cup rice flour or cornstarch/cornflour (32 grams)
- salt to taste
- ½ teaspoon chilly flakes
- ½ teaspoon peri peri masala (spice mix)
- ¼ teaspoon crushed peppercorn
- ½ teaspoon red chilly powder or paprika or cayenne
Instructions
Making The Chicken Ready:
- Take the boneless chicken. Wash and pat dry with clean kitchen towel.
- Take the chicken and cut them into long strips. The size should not be too thin neither too thick. Keep aside.
Making Marinade And Marinating The Chicken:
- Take a mixing bowl, break the egg into it.
- Add in the peri peri spice powder, chilly flakes, salt and milk. Whisk the mixture well until well combined.
- Add in the chicken strips onto the mixture. Immerse the chicken well in the mixture.
- Let it marinate for sometime. I left it for 30 minutes. The longer the better.
Making The Flour Mixture For Coating:
- In another bowl or plate add in the all purpose flour, rice flour, peri peri spice powder, chilly flakes, salt, crushed peppercorns and red chilly powder.
- Mix well and combined the mixture well.
Preparing The Chicken Strip For Frying:
- Take the marinated chicken, separate the chicken and the liquid. Take out the chicken strips and keep in a bowl.
- Take a chicken strip and coat in the flour mixture. Now dip it again in the liquid mixture and coat it again in the flour mixture. (Use one hand for dipping in dry ingredients and other hand for dipping in wet ingredients for easy and mess free process).
- Shake the coated chicken strip to remove the excess flour. Keep aside in a plate.
- Likewise do the same with the remaining chicken strips. You can do it in batches like 5-6 chicken strips at a time depending upon your frying pan size.
Frying The Chicken Strips:
- Heat oil in a frying pan for deep frying.
- When the hot is oil, reduce the heat to low and drop the coated chicken. Do not over crowd them.
- Fry the chicken strips on medium heat until golden and crisp from outside. It will take only 3-5 minutes approximately.
- Remove them in an absorbent paper. Sprinkle some peri peri spice. Serve hot with your favourite sauce or dip. I served with red chilly sauce and french fries.
Video
Notes
- Use boneless and skinless chicken, preferably chicken breast.
- Peri peri spice mix can be substituted here. You can use herbs and add more red chilly powder if you cannot source the peri peri spice mix.
- You can swap rice flour with cornstarch/cornflour.
- Do not over crowd the chicken while frying.
- You can air fry or bake them in oven at 180° C for 20-25 minutes. Just spray or grease it with little oil before baking them.
Well, if you make this peri peri chickenstrips, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
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