Fried Boneless Chicken Fingers

Ingredients 

• 4 – 6 pounds boneless chicken breasts, sliced into 1/2 inch strips
• For Chicken Marinade
  • 1 cup vegetable oil
  • 1 cup Sriracha sauce
  • 1 cup ketchup
  • 1 cup soy sauce
  • 2 tablespoon of dried oregano
  • 2 tablespoons of dried onion bits
  • 2 tablespoons of dried garlic bits
  • the juice of one lemon
• 6 eggs
• 2/3 cup water
• 2 cups Tobasco sauce
• 4 cups self rising flour
• 1/2 cup plus 2 teaspoons freshly ground pepper seperated
• 1/2 cup garlic powder
• 1/4 cup kosher salt
• Peanut or canola oil for frying
• Blue cheese dressing

Making it

• 8 hours before frying whisk together the cup of vegetable oil, Sriracha, ketchup, soy sauce, oregano, onion bits, garlic bit season with salt and pepper, then place the chicken breast in a container with the marinade and leave in the refrigerator for 8 hours or overnight
• Beat the eggs, water and hot sauce in a mixing bowl
• In another bowl, sift the flour and 2 teaspoons of pepper together
• In a third bowl, mix the garlic powder, 1/2 cup of pepper and a tablespoon of of kosher salt and season the chicken
• Fill the pot halfway with oil and put in the candy thermometer.  This is easiest with a gas stove but use a medium to high setting to heat the temperature to 350 degrees.
• Take the seasoned chicken and dip in the egg batter, followed by the flour mix.  Do not do this too far in advance.  Use the tongs to gently drop the chicken in the oil.  Do in batches as you do not want the oil to cool too much.
• Depending on the size of each piece, the cooking should take 4 minutes. Test and see.
• Place the cooked chicken on a paper bag, before serving on a platter.
• Serve with the mix of blue cheese dressing and Sriracha