Fried Marinated Chicken Breast Strips

This recipe was the kids' absolute favorite at my daughter's birthday party. It is, again, very simple to make and does not require any advanced techniques or tools: a pan, a bowl and a couple of shallow dishes should be more than enough :D

Now this is how I've done it: I took 4 large chicken breasts and cut them into thin strips. I put the meat in a bowl and covered it in kefir with condiments: grated garlic, salt, white pepper, rosemary, oregano, a dash of sweet paprika, a dash of Worcestershire sauce, dried parsley.

Of course you can use any spices and condiments you like, but I thought the marinade shouldn't be too spicy for the kids. I then covered the bowl with cling film and put in the the fridge overnight. I assume a couple of hours would also do the job, if you're in a hurry, which I wasn't :D.

Next morning I took the bowl out, poured panko crumbs into a shallow dish, then I rolled the strips in panko. Don't forget to start heating the oil (I used vegetable oil) in a pan; you'll need oil about 1/2 inch deep. As soon as the oil is hot, start laying the strips into the pan. Alternatively, I believe you can use a deep fryer, which I don't have.

The strips should be cooked on medium heat, about 2-3 minutes on each side, depending on how thin they are. Don't go away, they will burn quickly! When done, remove them on a plate covered in paper towels, to further drain the oil.

The strips are crunchy on the outside because of the panko crumbs, but moist and tender inside thanks to the marinade. Make sure you have plenty of these available on hand for even the most picky eaters!