Sufra Dayma: Crunchy Fried Chicken Strips By Moushira Abdel-Malek Serves 4 Ingredient: 750 gms skinless, boneless chicken breasts (cut into 1-inch-wide strips) 2 large egg whites 1 cup breadcrumbs 1/4 cup oats 1/4 cup sesame seeds 1 cup corn oil Salt + pepper + paprika Dip Sauce: 1/4 cup dijon mustard 1/4 cup apricot preserves 2 tbsp ketchup Salt + thyme Method: Beat egg whites, with a pinch of salt and pepper, until forthy. In another bowl, mix breadcrumbs, oats, sesame seeds, paprika and some salt. Heat oil in a large non-stick pan, over medium-high heat. Coat chicken strips in egg whites, then roll in breadcrumb mixture, pressing to stick well. Fry chicken in batches, to golden brown. Drain on paper towels. Whisk sauce ingredients to mix well. Serve as a dip with strips.
