Ingredients

• 3 large eggs
• 1 cup water
• 0.5 cups milk
• 2 tablespoons salt
• 2 tablespoons black pepper
• 6 cups all-purpose flour
• 0.25 cups 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

Instructions

1. 1 Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl.
2. 2 Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C).
3. 3 Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again.
4. 4 Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side.
5. 5 Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes.
6. 6 Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top.
7. 7 Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.

Nutrition per serving