Delicious McCrispy chicken strips coated in a flavorful wet and dry batter, served with a creamy chili sauce for dipping. These strips are crispy on the outside and tender on the inside, perfect for any meal or snack.
1: Prepare the wet batter by whisking together eggs, buttermilk, garlic powder, smoked paprika powder, salt, and black pepper in a bowl.
2: Prepare the dry batter by mixing together flour, cornstarch, breadcrumbs, salt, garlic powder, smoked paprika powder, and black pepper in another bowl.
3: Marinate the chicken by coating chicken strips in the wet batter and letting them marinate for about 1-2 hours. Then roll in the dry batter to coat evenly.
4: Fry the chicken by heating about 1/2-inch of oil in a large skillet over medium-high heat and frying the coated chicken strips in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on paper towels.
5: Make the Creamy Chili Sauce by mixing all the sauce ingredients in a bowl until smooth and adjusting seasoning to taste.
6: Serve the crispy chicken strips hot with Creamy Chili Sauce for dipping.
