Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
Let strips sit for 5 minutes to allow flour to set.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.
Add any other herb or spice you want to the flour mixture.
Nutrition data for this recipe includes the full amount ofbreading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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