A grown-up version of chicken fingers, this recipe will please eaters of all ages. The coating is a tempura batter that works well for zucchini, red bell pepper strips, and eggplant, as well.
- Cook Time
- Prep Time
- 6 ServingsServings
- 4 boneless, skinless chicken breast halves
- canola or vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon coarse black pepper or 2 teaspoons finely ground black pepper
- zest and juice of 1 lemon
- 1 1/2 cups cold water
- 4-5 ice cubes
- fine sea salt
- 1 cup mayonnaise
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1) Thinly slice the chicken into long, very thin, bias-cut strips. Set aside.
2) Pour oil into a heavy medium pot to come three-fourths of the way up the sides. Heat over medium to 350˚F.
3) While the oil is heating, prepare the batter: In a medium metal bowl, whisk the flour, black pepper, zest, lemon juice, and 11⁄2 cups cold water.
4) Add the ice-cubes, as tempura batter fries up better when it is cold. Add the strips of chicken and coat them with the batter.
5) Add the coated chicken strips, a few at a time, and fry them, turning occasionally, until golden-brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
6) In a small bowl or container, mix the mayonnaise with the chopped dill, stirring to combine.
7) Serve the warm chicken strips with the dill mayonnaise.