Buffalo Chicken Strips

This is from the FOOD column of the Weekend magazine dated November 11th'2005. Enjoy! Note: Use boneless and skinless chicken breasts for this.

• Ready In: 1 hr 6 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 3  tablespoons tomato ketchup (Use Heinz brand)
• 1 -2  tablespoon  hot sauce
• 1 1⁄2 cups all-purpose flour (spooned and leveled)
•  coarse salt, as required
•  fresh ground black pepper, as required
• 2  large eggs
• 1 1⁄2 lbs chicken breasts, cut into 16 equal sized strips
• 4  cups  oil

Directions

1. Melt butter on medium flame in a pan.
2. Stir in ketchup and hot sauce.
3. Remove from heat.
4. Cover and keep aside.
5. In a medium bowl, whisk together flour, 1 1/2 tsps. salt and 3/4 teaspoons black pepper powder.
6. Sprinkle 1/2 cup of the flour mixture evenly on a rimmed baking sheet and keep aside.
7. Whisk together 2 eggs and 2 tsps. water in a shallow dish.
8. Then dredge chicken in the flour mixture in small batches, shaking off the excess of the mixture.
9. Dip the chicken in egg mixture to coat. Shake off excess.
10. Dredge the chicken in flour again.
11. Place chicken on a sheet sprinkled with flour.
12. In a 5 quart saucepan, heat oil to 350F on a deep-fry thermometer(to check if oil is ready, drop a pinch of flour in it; if it sizzles means the oil is ready).
13. Add half the quantity of chicken.
14. Cook for 6 minutes or until golden brown.
15. Transfer onto clean kitchen paper towels to drain off excess oil.
16. Likewise, cook the remaining chicken also at 350F in oil and drain on clean kitchen paper napkins.
17. Toss chicken strips with the reserved sauce and serve at once.
18. Enjoy!