Directions:
- Combine marinade ingredients in a plastic zipper bag.
- Add chicken strips and marinate in refrigerator for at least 3 hours.
- Combine flour, paprika, pepper and salt in another zipper bag.
- Transfer chicken strips to flour mixture, coating evenly.
- Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
- When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
- Cook remaining batches of strips, keeping others warm in a low-temp oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.3 Kcal (2777 kJ) | ||
| Calories from fat | 197.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.97g | 34% | |
|---|---|---|---|
| Cholesterol | 111.49mg | 37% | |
| Sodium | 2920.38mg | 122% | |
| Potassium | 1010.16mg | 21% | |
| Total Carbs | 72.32g | 24% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 7.67g | 31% | |
| Protein | 46.89g | 94% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 4.3mg | 24% | |
| Calcium | 184.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 179.47 Kcal (751 kJ) | ||
| Calories from fat | 53.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 34% | |
|---|---|---|---|
| Cholesterol | 30.16mg | 37% | |
| Sodium | 790.15mg | 122% | |
| Potassium | 273.31mg | 21% | |
| Total Carbs | 19.57g | 24% | |
| Sugars | 0.46g | 7% | |
| Dietary Fiber | 2.08g | 31% | |
| Protein | 12.69g | 94% | |
| Vitamin C | 4.2mg | 26% | |
| Iron | 1.2mg | 24% | |
| Calcium | 49.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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