Recipe by Mmm!
Found this while I was on the Martha Stewart Site...Looks and tastes Amazing!
Top Review by GardenVeggieGrower
Third time I've used this recipe now, It is easy to follow and is delicious. Although don't make my mistake and fry the chicken in olive oil if you are out of veggie oil, it doesn't taste right.
- 2 tablespoons butter
- 3 tablespoons ketchup
- 1 -2 tablespoon hot sauce (Franks)
- 1 1⁄2 cups spooned and leveled all-purpose flour
- 2 large eggs
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 16 equal size strips
- 4 cups vegetable oil
Directions See How It's Made
- In a small saucepan, melt butter over medium heat.
- stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
- In a medium bowl, whisk together flour, 1 1/2 tsp of salt and 3/4 pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
- In small batches, coat chicken in the flour mixture (shake off excess) Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
- In a large saucepan heat your oil to 350°F add chicken only when oil has reached a hot enough temperature (use a candy thermometer if you must or throw in a piece of white bread into the pan it should brown up quickly then you know your pan is hot enough).
- Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350°F Repeat with remaining chicken.
- Toss chicken with your reserved sauce (re-heat if needed) and coat strips.
- serves well with carrots and celery with blue cheese dip enjoy!