Crispy Chicken Strips with Spicy Honey
Juicy chicken fillet in a golden, distinctly crisp crust with a perfect balance of sweet and spicy. Greek yogurt tenderises the meat and helps spices penetrate, flour plus cornstarch make a light shatter-crisp crust, and smoked paprika adds warm aroma and rich colour. A final drizzle of spicy honey highlights the smoky spices and adds a pleasant piquant warmth.
Preparation
- 1
If needed, cut the fillet into long strips of even thickness and blot with paper towels.
- 2
Make the marinade: mix Greek yogurt with salt, pepper, dried garlic and smoked paprika, add the chicken and toss.
- 3
Cover and marinate ~30 minutes (2–3 hours in the fridge for richness).
- 4
Mix the flour, cornstarch, smoked paprika and salt until uniform.
- 5
Take the pieces out one by one, letting excess yogurt drip, and coat thoroughly, pressing on craggy flakes.
- 6
Heat 2–3 cm of oil to 170–175°C.
- 7
Fry the strips in small batches ~4–6 minutes, turning, to an even golden crust.
- 8
Check doneness (no pink, ≥74°C) and transfer to a rack or paper towel.
- 9
Plate the strips and drizzle generously with spicy honey before serving; some honey can go on the side as a dip.
Chef's tips
- —Cut the chicken into equal strips so they cook at the same time.
- —Don't skip the marinade — yogurt makes the fillet tenderer and juicier.
- —Don't replace the starch entirely with flour: it's what gives the light crunch.
- —Press the coating onto the meat, forming craggy flakes.
- —Don't crowd the pan and fry over moderate heat.
- —Add the spicy honey before serving, otherwise the crust softens.
