Parrot Strips Recipe
(Not an actual parrot!) All-white meat chicken, breaded and deep fried. Served with fries.
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Ingredients
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Chicken and breading
Fries
Serving & optional sauces
Method
Prepare chicken and breading
Trim and cut
Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 3/4-inch thick strips, about 3–4 inches long.
Dry mix
In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, 1/2 teaspoon salt (from the chicken seasoning), 1/2 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne (if using).
Wet mix
In a second bowl whisk the eggs and buttermilk until smooth. Season lightly with a pinch of salt and pepper.
Place the breadcrumbs or panko in a third shallow bowl or plate. If you want extra flavor, stir in a pinch (about 1/4 tsp) of salt and 1/8 tsp black pepper.
Breading the strips
Working in batches, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the breadcrumbs to coat fully. For an extra-crisp double coat, repeat the egg and breadcrumb step once more. Place breaded strips on a wire rack set over a baking sheet while you finish the rest.
Fry chicken
Heat oil
Pour about 4–6 cups vegetable oil into a heavy-bottomed pot or deep fryer to create a 2–3 inch deep pool. Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.
Fry in batches
Fry the breaded chicken strips in small batches to avoid crowding, about 3–4 minutes per batch, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked strips to a paper towel–lined tray or wire rack to drain. Keep finished strips warm in a 200°F (95°C) oven while you finish remaining batches.
Fries
Prepare potatoes
Wash and peel the russet potatoes if desired. Cut into 1/4–1/2 inch thick sticks for classic fries. Soak the cut fries in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry with towels.
Fry or roast (two options)
Deep-fry method: Heat reserved oil (or fresh oil) to 325°F (163°C). Blanch the fries in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. Drain on paper towels and season with 3/4 tsp salt and 1/4 tsp black pepper. Oven method: Toss dried fries with 1 cup vegetable oil and a pinch of salt and pepper. Spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season immediately with 3/4 tsp salt and 1/4 tsp black pepper.
Serving
Arrange the hot Parrot Strips and fries on a plate. Serve with lemon wedges and the mayonnaise-based dip mixed with hot sauce (if using). Squeeze lemon over chicken just before eating if desired.