Crispy Baked BBQ Fried Chicken

Ingredients List

• 3 large eggs

• 1 cup water

• ½ cup milk

• 2 tablespoons salt

• 2 tablespoons black pepper

• 6 cups all-purpose flour

• ¼ cup salt

• 5 teaspoons black pepper

• 2 tablespoons minced garlic

• 2 tablespoons dry mesquite flavored seasoning mix

• 4 cups oil for frying, or as needed

• 3 pounds skinless, boneless chicken breast halves - cut into strips

• 1 teaspoon butter

• 1 (12 ounce) bottle barbecue sauce

Cooking Instructions

1. Set up a batter station: In a large bowl, whisk together eggs, water, milk, 2 tablespoons of salt, and 2 tablespoons of pepper until smooth. In another large bowl, combine flour, 1/4 cup salt, 5 teaspoons of pepper, garlic powder, and mesquite seasoning.

2. Heat oil in a large skillet or wok to 365°F (180°C), filling it halfway.

3. Coat the chicken: Use a fork to dip each chicken strip into the egg mixture, followed by the flour mixture, then back into the egg mixture, and finally the flour mixture again to coat.

4. Fry the chicken: Carefully place the coated strips into the hot oil, making sure not to overcrowd the pan. Cook each side until golden brown, then flip and cook the other side until crispy.

5. While frying, preheat the oven to 300°F (150°C). Butter a 12x20-inch glass baking dish (or use two 9x13-inch dishes).

6. Coat the bottom of the prepared dish with a layer of barbeque sauce. Arrange the fried chicken strips in rows, then pour the remaining sauce over the top of the chicken.

7. Bake in the preheated oven for 10 to 15 minutes, until the barbeque sauce has caramelized onto the chicken.

Note from the Editor:

The nutritional information provided for this recipe includes the full amount of batter ingredients. However, the actual amount of batter consumed will vary. We have estimated the nutritional value of the frying oil based on a retention rate of 10% after cooking, but this can vary depending on factors such as cooking time, temperature, ingredient density, and the specific type of oil used.

Nutrition Information (per serving)