WHAT YOU’LL NEED

2 cups bread crumbs.
2 tablespoons finely minced garlic.
1/2 teaspoon dried basil
1/2 teaspoon chili powder
3 tablespoons SPRIG Chipotle Adobado sauce.
1/8 teaspoon pepper
1 large egg
1 cup whole milk
1-1/2 pounds’ boneless skinless chicken breasts, cut into 1/2-inch strips
Oil for frying

HOW IT’S DONE

In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then bread crumbs.

Heat oil on an electric skillet or deep-fat fryer. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Serve hot with Sprigs Adobado sauce or any of Sprigs Aioli dips.