8-9 boneless skinless chicken breasts (cut into about 1-inch strips) .
Tabasco sauce .
1/2 tsp cumin .
2 tsps prepared yellow mustard .
1 small onion, minced .
CHICKEN .
1/4 c olive oil .
1/2 teaspooon black pepper (optional) .
2 c flour .
1 pinch paprika .
2 tbsps ketchup .
oil (for frying) .
1 tsp fresh minced garlic .
1/2 tsp black pepper .
3 tsps worcestershire sauce .
2 c full-fat milk .
1/2 c mayonnaise .
1 tbsp water
Directions
Step #1 For dipping sauce; mix all ingredients in a glass bowl; cover & chill until ready to serve this with the strips.
Step #2 For the chicken; In a large bowl mix the milk with salt, then add in chicken strips, black pepper, cumin & garlic powder until well combind, toss to mix with the milk mixture, cover & put in the fridge for 6-24 hrs.
Step #3 Heat oil In a large-ish Dutch oven to 3-inches depth to 350 degrees.
Step #4 Place the flour in a shallow bowl.
Step #5 Drain the chicken well & discard marinade (do not rinse the chicken).
Step #6 Coat the strips in the flour.
Step #7 Cook a few strips at a time until golden.
Step #8 Drain on paper towels or on a clean brown paper bag.
Step #9 Serve hot or warm with prepared dipping sauce.
Enjoy the Crispy Chicken Strips With Creamy Chili Dipping Sauce recipe