Ingredients
12
12 servings
- •3 large eggs
- •1 cup water
- •0.5 cup milk
- •2 tablespoons salt
- •2 tablespoons black pepper
- •6 cups all-purpose flour
- •0.25 cup salt
- •5 teaspoons black pepper
- •2 tablespoons minced garlic
- •2 tablespoons dry mesquite flavored seasoning mix
- •4 cups oil for frying, or as needed
- •3 pounds skinless, boneless chicken breast halves - cut into strips
- •1 teaspoon butter
- •1 (12 ounce) bottle barbecue sauce
Instructions
- Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl.
- Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C).
- Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again.
- Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes.
- Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top.
- Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.
Nutritional Facts
Per 12 servings
- Calories: 568
- Carbohydrate: 68g
- Fat: 20g
- Fiber: 3g
- Protein: 28g
- Sugar: 8g
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