Chick-n-Strips
Strips of breaded chicken breast, cooked in peanut oil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Chick-Fil-A
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The concept of fried chicken, and specifically breaded chicken pieces, has roots in both Scottish and African-American culinary traditions. Scottish immigrants brought their tradition of frying chicken in fat, while African-American cooks refined the technique with seasoning and breading. The commercialization of fried chicken, particularly in easily consumed pieces like strips, became popular in the 20th century with the rise of fast-food restaurants.
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Chick-n-Strips have become a staple in American fast-food culture, often associated with casual dining, convenience, and family-friendly meals.
Fast Food Staple
Chick-n-Strips are a prominent item on the menus of many fast-food chains, appealing to a broad demographic due to their portability and ease of consumption.
Dipping Sauce Culture
The consumption of Chick-n-Strips is heavily influenced by the accompanying dipping sauces. Preferences for different sauces reflect regional tastes and individual preferences.
Family Meals
Chick-n-Strips are often included in family meal deals at fast-food restaurants, making them a convenient and affordable option for group dining.
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Chick-n-Strips offer a savory and crunchy experience, with a balance of salty, slightly sweet, and sometimes spicy notes. The peanut oil contributes a distinct flavor profile.
The primary flavor is savory chicken, enhanced by the salty and seasoned breading. The breading typically includes flour, salt, pepper, garlic powder, onion powder, paprika, and sometimes cayenne pepper for a touch of heat. The peanut oil used for frying imparts a subtle nutty flavor and helps to achieve a crispy exterior. The overall flavor profile is often complemented by dipping sauces like honey mustard, barbecue, ranch, or sweet and sour.
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Double Breading for Extra Crunch
For an extra crispy coating, dredge the chicken strips in the breading mixture twice, ensuring each piece is fully coated.
Maintain Oil Temperature
Maintain a consistent oil temperature of around 325-350°F (160-175°C) during frying to prevent the chicken from becoming greasy or undercooked. Use a thermometer to monitor the temperature.
Don't Overcrowd the Fryer
Fry the chicken strips in batches to avoid overcrowding the fryer, which can lower the oil temperature and result in uneven cooking. Allow enough space for each piece to fry properly.
Brining the Chicken
Brining the chicken before breading can result in more moist and flavorful strips. A simple brine can be made with water, salt, and sugar.
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