Allergy free Southern fried chicken strips recipe

Ingredients

• ½ cup goat’s milk
• ¼ cup plain goat’s cheese
• 2 tbsps lemon juice
• 700g chicken minute steaks, cup into strips
• ¾ cup Orgran all purpose flour
• ¾ tsp leaf thyme, crumbled
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ¼ tsp chilli powder
• Olive oil

Method

• Combine the milk, cheese and lemon juice in a bowl and beat until smooth.
• Add the chicken strips and toss to mix coat.
• In a separate bowl, combine the flour, thyme, salt, pepper, paprika and chilli a large plate and stir to mix.
• Set aside another plate.
• Remove one chicken strip at a time, draining away any excess liquid, and coat it evenly in the flour mixture before placing it on the extra plate.
• Repeat for all the chicken strips, setting them on the plate without layering them.
• Pour 2 centimetres of oil in a wok over a medium to high heat.
• Add the chicken strips when the oil is hot.
• Working in batches, fry them until the chicken is browned on both sides.
• Remove them from the oil and drain them on paper towels.
• Serve with chilli sauce, salad and mash or hot chips.