Shawarma Fried Chicken Strips
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 15 minutes
Crispy and crunchy, this recipe puts a spin on the average chicken finger. Serve with plenty of fresh lemon wedges.
¾ cup gluten free baking mix with leavener, Bisquick preferred
¾ cup chickpea flour
3 tablespoons shawarma dry spice mix
1½ teaspoons kosher salt or more to taste
2 large egg whites
2 teaspoons water
4 chicken breasts (about 1⅓ pounds), skinless and boneless, cut in 1-inch strips
2 cups olive oil
1 lemon, sliced in wedges for serving
- In a shallow dish pie dish or bowl mix the gluten free bisquick, chickpea flour, shawarma spice mix, and salt. Set aside.
- Add the oil to a large cast iron skillet or deep, straight sided saucepan and heat over medium high heat to 365°F to 375°F.
- In a separate shallow pie dish or bowl, lightly beat the egg whites and water. Add the chicken strips and evenly coat.
- Roll each chicken strip in the flour mixture to coat evenly, shaking off any excess. Carefully lay the strips in the preheated oil, one at a time, without overcrowding. Cook the chicken in batches, about 6 pieces at a time. Cook until the strips have evenly browned on both sides, turning them halfway through with a pair of tongs. Remove the strips and drain them on a plate lined with paper towels to remove any excess oil. Season with salt to taste and serve immediately with fresh lemon wedges.
If you can’t serve this immediately, you can keep them warm in a 250°F oven for 10 minutes.