The Original Recipe
Strips, Candied Jalapeño Mayo, Crunchy Slaw
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Ingredients
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Chicken Strips
Candied Jalapeño Mayo
Crunchy Slaw
Method
Chicken Strips
- 1
Prepare Chicken
Cut the chicken breasts into strips about 1 inch wide.
- 2
Make Batter
In a bowl, mix the flour, cornstarch, baking powder, salt, and black pepper.
- 3
Combine Wet Ingredients
In another bowl, whisk together the eggs and buttermilk until well combined.
- 4
Batter the Chicken
Dip each chicken strip into the wet mixture, then coat in the dry mixture, ensuring an even coverage.
- 5
Heat Oil
In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C).
- 6
Fry Chicken
Carefully place the battered chicken strips in the hot oil and fry until golden brown and cooked through, about 5-7 minutes per side.
- 7
Drain
Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.
Candied Jalapeño Mayo
- 8
Mix Ingredients
In a bowl, combine the mayonnaise, chopped candied jalapeños, and lime juice. Stir until well blended.
- 9
Refrigerate
Cover the mayo mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
Crunchy Slaw
- 10
Prepare Vegetables
Shred the green cabbage and carrots, and finely chop the red onion.
- 11
Mix Slaw Ingredients
In a large bowl, combine the cabbage, carrots, red onion, apple cider vinegar, sugar, salt, black pepper, and olive oil. Toss until everything is well mixed.
- 12
Chill
Cover the slaw and let it chill in the refrigerator for at least 20 minutes before serving.