Paprika Chicken Strips: just the name is enough to make your mouth water. Crunchy on the outside, tender inside, fragrant and wrapped in that sweet and smoky note that only paprika can give.
This dish was born on one of those evenings when you’re craving something tasty, but time is short and creativity is lacking. Yet, as often happens, the simplest recipes are also the best. Moreover, they are prepared in a few minutes, liked by everyone, and disappear from the plate in a flash.
Perfect as a tasty main course, but also ideal for a homemade aperitif or an informal dinner in front of a TV series, the paprika chicken strips are versatile and always a winner. Serve them with ketchup, yogurt sauce, or a light lemon-flavored mayonnaise, and you’ll see what a hit!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Frying
- Cuisine: Italian
- Energy 570.53 (Kcal)
- Carbohydrates 36.04 (g) of which sugars 1.54 (g)
- Proteins 42.51 (g)
- Fat 28.53 (g) of which saturated 4.58 (g)of which unsaturated 22.81 (g)
- Fibers 2.09 (g)
- Sodium 1,402.98 (mg)
Indicative values for a portion of 113 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Paprika Chicken Strips
- 10.5 oz chicken breast
- 2 teaspoons sweet paprika
- 1 egg
- 2.1 oz breadcrumbs
- 2.1 oz semolina
- 3 pinches salt
- as needed vegetable oil
Preparation of Paprika Chicken Strips
Lay the chicken breasts on a cutting board and gently flatten them with a meat tenderizer. Then, cut each breast into strips.
In a bowl, beat the egg with two pinches of salt and a teaspoon of sweet paprika. Then, dip the chicken strips and let them marinate for fifteen minutes.
Mix the breadcrumbs and semolina, adding a pinch of salt and a teaspoon of paprika. Roll the strips in the mix twice and remove any excess.
Heat the vegetable oil in a deep frying pan and fry the strips, a few at a time. When they are nicely golden, drain them on a paper towel.
Serve hot, accompanied by some sauces.
Storage
Just fried, paprika chicken strips are at their best: hot, crunchy, and very fragrant. But if you have leftovers – though it is hard to believe! – they keep in the fridge, within an airtight container, for up to 2 days.
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FAQ
Can I cook the strips in an air fryer?
Of course. Spray the breaded strips with a little oil and cook them at 392°F for about 12-15 minutes, turning them halfway through. You’ll get a lighter version, but still crunchy.
Can I use another type of meat?
Although the traditional recipe calls for chicken breast, you can try thin slices of turkey or even pork strips. The taste will be different, but still delicious.
Are paprika chicken strips spicy?
No, sweet paprika is not spicy. It gives an aromatic and slightly smoky flavor, very delicate. If you love spicy, you can add a pinch of hot paprika or chili powder.
