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Louisiana Chicken Strips


3 lbs boneless skinless chicken breast, cut into strips.
1 package Louisiana chicken fry
1 c all purpose flour
2 tsp ground white pepper
1 tbsp cayenne pepper, if you like it extra spicy you can add more. 

1 c buttermilk
Cannola oil

Mix first four ingredients in a large ziplock bag
Then in a separate bowl take from dry ingredients 5 tbsp and mix with buttermilk, add cut up chicken. Refriderate 2-3 hrs, buttermilk is a natural tenderizer so the longer the chicken soaks the faster it will cook in oil.

Buttermilk Dredge

Using a large pot of oil or fryer heat to 325.
Dredge chicken from buttermilk to dry ingredients coat evenly and add to hot oil a few at a time. Do not over crowd, as oil will drop in temperature and take awhile to cook.

Cook times depend on gas vs electric stove, pot of oil vs fryer. Should take approx 5-7 min to cook, you will want to look for a golden blonde color. I use a seive to remove initial oil then from there to a paper towel lined plate, and then another. I use this method as it removes the majority of oil.

Chipotle Aioli

6 tbsp mayo
1 tbsp chopped chipolte pepper with juice
1/2 tsp cumin
4 tbsp fresh lime juice
2 tsp finely chopped cilantro
Optional zest of 1/2 lime if you want to add extra citrus.

Mix all ingredients in a bowl and refrigerate till ready to serve.

Louisiana Chicken Strips W/Chipotle Aioli


About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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