Buffalo Chicken Strips
What You Need
3/4 cups all purpose flour
1/2 tablespoon cayenne
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
2/3 cup milk
1 egg, beaten to blend
1 1/3 cups cornflakes, ground to crumbs in processor
2 chicken cutlets, cut crosswise into 1-inch-wide strips
Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, egg in third bowl, and cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then in cornflake crumbs, coating with each. Arrange on sheet of foil.
Pour oil into medium saucepan to a depth of 2 inches. Heat oil to 335° – 350°. Working in batches, add chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain.