Craving crispy, flavorful chicken strips? This recipe delivers delicious lemon pepper wet chicken strips in just 23 minutes, with minimal cleanup. We’ll explore two popular variations of the lemon pepper wet sauce: one with buffalo sauce and another with a rich, buttery lemon base. Let’s dive in!
Start with a clean kitchen. This is especially crucial when frying, as it minimizes oil splattering. Prepare three boneless, skinless chicken thighs, slicing them into 1 to 1.5-inch strips.
Next, weigh out 4 grams of salt and 4 grams of MSG. Combine these with 113 grams of milk and the juice of half a lemon in a bowl with the sliced chicken. This milk mixture helps the breading adhere to the chicken.
While the chicken marinates, heat peanut oil in a wok over medium heat. Aim for about two inches of oil, enough to fully submerge the chicken strips. If reusing oil, top it off with fresh oil as needed.
Prepare the breading by combining 60 grams of all-purpose flour, 30 grams of cornstarch, and a pinch of salt. This blend creates a crispy, textured coating.
Add a small amount of the milk mixture to the dry ingredients and mix. This will form small clumps that contribute to the final texture of the chicken strips.
Toss the chicken pieces in the breading mixture, ensuring even coverage. Press the coating onto the chicken to ensure it adheres during frying.
By now, the oil should have reached 350-375 degrees Fahrenheit. Carefully drop the breaded chicken strips into the hot oil. Fry for 6-8 minutes, until golden brown and crispy. Agitate the chicken occasionally for even cooking. While the chicken fries, take the opportunity to wash the milk bowl and breading pan. Cleaning as you go makes the process much smoother.
Using a wok helps minimize oil splatter and maintain a consistent frying temperature. After 6-8 minutes, the chicken strips should be cooked through. Use a thermometer to check the internal temperature if desired.
Transfer the cooked chicken strips to a wire rack lined with paper towels to absorb excess oil.
Now for the sauces! The base lemon pepper seasoning consists of zest from half a lemon, garlic powder, and a generous amount of black pepper.
For the first sauce, simply combine the lemon pepper seasoning with your favorite buffalo sauce.
The second sauce requires melting butter until the bubbles subside. Add the lemon pepper seasoning and the juice of half a lemon. Cook briefly, then transfer to a container and shake vigorously to emulsify.
Toss the fried chicken strips in your chosen sauce, ensuring each piece is coated. Add a little extra sauce on top for good measure.
Both sauces are incredibly delicious, but each offers a distinct flavor profile. The buffalo sauce version provides a familiar, tangy kick.
The buttery lemon pepper sauce offers a brighter, more citrusy flavor that pairs beautifully with blue cheese dressing. The tanginess of the lemon complements the creamy blue cheese.
Whichever sauce you choose, these chicken strips are sure to satisfy any craving. The recipe is simple, efficient, and leaves you with minimal cleanup. Enjoy!
