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Salt and Vinegar Chicken Strips

Salt and Vinegar Chicken Strips

These Salt and Vinegar Chicken Strips combine the sharp, tangy taste of vinegar with the crisp texture of golden-fried chicken. A deliciously savory twist on a classic,
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Prep Time 10 minutes
10 minutes
Total Time 20 minutes
Cuisine American

Ingredients
  

  • Chicken Breast – 2 large 400-500 g, cut into strips
  • Salt – 1 tablespoon 18 g, for marinating
  • White Vinegar – 3 tablespoons 45 g, for marinating
  • Flour – 1 cup 120 g
  • Cornstarch – 1/4 cup 30 g
  • Baking Powder – 1 teaspoon 4 g
  • Salt – 1/2 teaspoon 3 g, for seasoning the coating
  • Ground Black Pepper – 1/4 teaspoon 1 g
  • Garlic Powder – 1 teaspoon 3 g
  • Onion Powder – 1/2 teaspoon 1.5 g
  • Egg – 1 large 50 g
  • Oil – For frying vegetable or peanut oil works best, amount varies based on frying method
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Instructions
 

Step 1: Marinate the Chicken

  • Cut chicken breasts into 1 to 1.5-inch strips. Place them in a bowl, add 3 tablespoons of white vinegar, and 1 tablespoon of salt. Let the chicken marinate for at least 30 minutes.

Step 2: Prepare the Coating

  • In a shallow dish, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder. Mix everything well.

Step 3: Dredge the Chicken

  • Dip each chicken strip into the beaten egg, then coat it with the flour mixture. Press gently to make sure the coating sticks.

Step 4: Fry the Chicken

  • Heat oil in a pan over medium heat, aiming for 350°F (175°C). Fry the chicken for 4-5 minutes on each side until golden and crispy. Don’t overcrowd the pan.

Step 5: Serve and Enjoy

  • Sprinkle extra salt and vinegar over the chicken immediately after frying. Serve hot with your favorite dipping sauce or on its own.

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