It’s 2 pm on Sunday, and I feel like the morning hasn’t left yet. The weather is so dreamy, frail and chilly. We can be lazy today. Yaseen doesn’t have any school work, Sadik is out with friends, and my mom and I has been hanging out in the soft sun on our balcony. Breakfast was late, and it’s okay. We can completely let go and be easy today.
Lunch can be lazy, too, like a plate of super hot and crispy chicken strip with ketchup on the side. Oh, it would be so good if we had French fries on the side though we decided to be even more lazy and had the strips with a bowl of instant rice porridge. I know, weird combination, but stuff like this works for my household.
The chicken is sliced, dusted in salt and pepper. I am sitting in the kitchen counter drinking banana and soy milk shake while my mom whips up a batter made with flour and buttermilk. The moment the chicken strips are fried, they dancing and turning golden, I can’t resist so I pick some chicken that just came out of the hot oil to my lips. It’s so good. I have fewer reasons to buy chicken strips from KFC now. This is better, fresher and yummier.
Yaseen joined us, and we basically stood in the kitchen and had hot chicken strips on counter for lunch.
Easy Chicken Strip
2 pieces of chicken breast- sliced into strips
½ tsp salt + some more for sprinkling over the chicken strip
½ tsp pepper
3/4 cup chilled butter milk
½ cup flour
2 tbsp corn flour
Oil for deep frying
Season chicken strips with salt and pepper and keep aside for 10 minutes.
To make the batter, mix butter milk, flour, corn flour and salt until combined.
Heat the oil on the medium heat. When the oil is hot, dip the chicken strips into the batter and fry them until golden brown. Do it one strip at the time so they won’t stick together.
Serve hot with some ketchup.