Anyone know how to make chicken strips that taste like the ones you can buy at nearly any supermarket that has a hot “deli” section?
Sure, I know how to bread chicken and deep-fry it. My grandson loves helping me make them. They taste fine to me. He politely eats a little bit. Then he asks if we could please get the ones from Fred Meyer (or Albertson’s, or Safeway) instead next time.
So. What am I doing wrong? What evil ingredient are they using that make theirs so heavenly to a kid?
Thanks.
Most likely they’re just very salty. Why don’t you ask them how they’re made?
Maybe a good packaged poultry seasoning and a teaspoon or so of MSG added to your flour/breading would approximate the storebought chicken fingers. You might also try a pressure fryer to cook them and approximate a commercial taste and texture, but it seems like this is only slightly safer than juggling knives.
I mix tempura batter with bread crumbs, a couple tablespoons of Johnny’s Seasoning Salt, and some onion and garlic powder. The chicken should be as dry as possible before dipping, this keeps the batter on the chicken. And the batter should be cold. My grandkids (and kids) love chicken made this way.
I’ve asked, of course. They buy them already breaded. Then they deep-fry them.
Thanks, racer72, I’ll try that.
devilsknew, I think you’ve hit it, with the pressure fryer. The stores’ chicken strips are a different texture, and I didn’t know why. I figured they just deep-fried them. And it might be worth investing the money… gotta think about that one for a bit.
Thanks.