Paprika & Cocoa Fried Chicken Strips

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 3 mins to 4 mins per batch

Paprika & Cocoa Fried Chicken Strips

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Directions

  1. In a large bowl combine flour, 1 teaspoon of the paprika, the oregano, salt, and pepper. Place the buttermilk in a shallow dish. Coat chicken with flour mixture, dip in the buttermilk, and coat again with flour mixture.
  2. Meanwhile, in a deep heavy pot or deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs, carefully add a few pieces chicken to hot oil. (Oil temperature will drop; maintain temperature at 350 degrees F.) Fry chicken for 3 to 4 minutes or until chicken is no longer pink and coating is golden brown. Drain on a wire rack or paper towels. If desired, keep chicken warm in a 300 degrees F oven while frying remaining chicken.
  3. In a small bowl combine cocoa powder and remaining 1 teaspoon smoked paprika. Lightly sprinkle fried chicken pieces with cocoa mixture.
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Nutrition Facts (Paprika & Cocoa Fried Chicken Strips)

  • Per serving:
  • 280 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 25 mg chol. ,
  • 336 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 11 g pro.
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