Csc Cinnamon Sugar Cocoa Fried Chicken Strips Recipes

Steps:

• In a large bowl bag, combine sugar, cinnamon and nutmeg; set aside. , Cut tortillas into 3x2-in. strips. Heat 1 in. of oil in a cast-iron or other heavy skillet to 375°, fry 4-5 strips at a time until golden brown, 30 seconds on each side. Drain on paper towels. , While still warm, place strips in bowl with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container.

Steps:

• Whisk egg, egg white, heavy cream, and garlic salt together in a small bowl.
• Combine flour, cocoa powder, and cinnamon sugar in a separate small bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place half of the chicken into the egg mixture; let sit for 2 minutes. Remove chicken from egg mixture and place in the flour mixture, turning to coat all sides. Place the coated chicken pieces onto a paper towel. Repeat dipping the the remaining chicken in the egg mixture and the flour mixture.
• Gently place the first batch of coated chicken in the hot oil; fry until chicken is cooked through and floats to the top, about 5 to 8 minutes. Transfer cooked chicken to a plate lined with fresh paper towels. Repeat frying with the second batch of chicken. Let chicken rest for 5 minutes before eating.

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Steps:

• Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
• Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
• While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.