Chickendales

Today I made Chili, Lime and Parmesan Chicken Strippers 

Everybody seems to love Chicken Strippers, from young to old and every age in between. From Chicken Nuggets for the kids all the way to Chicken Strippers for the adults.They seem to be a staple on most bar and restaurant menus along with being a huge feature in fast food joints along with the new addition to most pizzerias. Yet it's very rare that I come across Chicken Goujons that actually taste how I want them to taste. They're either too dry, really soggy, chewy to the point where you question if you're actually eating Chicken or just have no flavour. These Chicken Strippers are Crunchy and Crispy on the outside with Juicy, Succulent Chicken on the inside. 

The flavours in these Chicken Strippers live up to the real Chippendale's. They'r hot and spicy, zesty and fresh and just a little but cheesy but they make it work. For an extra crunch I use crispy Bread Rolls to make the Breadcrumb coating instead of regular Bread as using regular bread can sometimes be too soft and fine. The Red Chilli adds a little spice to the Strippers , I remove the seeds and cut up the flesh very fine so the heat kick is very subtle. You don't get it straight away but after a few seconds you get that lovely warm feeling. The lime zest adds a freshness to Strippers and the Parmesan adds a dept of cheesy flavour that's incomparable

Ingredients:

(Serves 4-6 ) 

• 4 Chicken Fillets
• 2 Large Eggs
• 2 Demi Baguette
• 80g Flour
• Sea Salt
• Cracked Black Pepper
• 1 Medium Red Chilli
• 1 Large Lime
• 60g Parmesan 
• Chili Sauce - To serve
• Mixed Leaves - To serve

Instructions:

1. Slice Chicken Fillets into long strips, season and set aside.

2. Place Demi Baguettes into a Food Processor and blitz until you reach the Breadcrumbs stage, leave with a little texture - not too fine.

3. Cut the top off the Chilli and remove the seeds. Slice length ways into stick then again so the Chili is cut very fine. Zest the lime.

4. Place the Breadcrumbs into a large dish. Add in the finely diced Red Chilli and and the Lime Zest and mix through. Then add in the dried Parmesan. 

5. Set out three dishes. In the first place the flour and season with the Sea Salt and Cracked Black Pepper. In the second, crack and whisk the 2 large Eggs add it a squeeze of Lime Juice. The third contains your Chili, Lime and Parmesan Coating.

6. Take each Chicken Strip and coat in the Seasoned Flour. Toss around so each is fully covered. I normally do this step one Strip at a time.

7. From the Flour you dip your Chicken Strip into the beaten Egg and then into the Chili, Lime and Parmesan Coating.

8. Heat Olive Oil in a Pan until it reaches 190-200C. Place 3-4 Chicken Strippers into the pan at a time to monitor cooking. Cook until golden brown. Place onto some Kitchen Paper to soak any additional Olive Oil - Because you are cooking at such a high temperature the Chicken Strippers don't take on much Oil.

9. Serve Chicken Strippers with a mixed Salad, a portion of Sweet Chilli Sauce and a wedge of Lime.

"They're Finger Lickin' Good"