Barbecue chicken strips

These barbecue chicken strips are great to serve as nibbles when friends come over. Crack open a beer, put the game on and dip these chicken strips into your favourite sauce. The Preca sisters share this easy recipe. 

Barbecue chicken strips


  • 2 boneless skinless chicken breasts
  • 1 egg, beaten
  • 2 cups breadcrumbs
  • 2 cups flour
  • 1 tsp garlic powder
  • Salt and pepper
  • ¼ tsp chilli powder
  • ¼ tsp curry powder
  • ¼ tsp paprika
  • ¼ tsp chicken bouillon powder
  • ½ cup barbecue sauce


  1. Cut chicken breasts into thin strips, about one inch wide. Longer sections can be cut in half to have uniform pieces.
  2. Mix into the barbecue sauce allow to marinate for at least 15 mins to a few hours.
  3. Mix the breadcrumbs with the dried spices and season well.
  4. Gently take the chicken strips and dust them in flour.
  5. Dip chicken pieces into the beaten egg mixture, then dredge in crumb mixture.
  6. Preheat a frier or a deep pan with frying oil until the oil reaches 180°C. If you don’t have a thermometer, the oil is ready when a small piece of bread starts to bubble immediately after being dropped in.  
  7. Fry the chicken strips in small batches until lightly browned.
  8. Remove with a slotted spoon and place on kitchen paper to absorb any excess oil.
  9. Dip into your favourite sauce or eat them as they are.

This recipe first appeared on Gourmet Today TV, aired on TVM on 25 March, 2017. 

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