January 21, 2012

Crispy Chicken Strips

I have a pad of paper on the side of the refrigerator that I use as a running grocery list. Years ago I started to tell my kids and husband "write it down" when they would mention in passing something we needed, were out of, or something they wanted. Something that has been showing up on the list an awful lot lately by my 16 year old daughter is, of all things; chicken nuggets and chicken strips!?

She has a favorite food right now that she simply calls her "chicken wrap" and uses crispy strips or nuggets inside a flour tortilla with cheese, lettuce, tomatoes and salsa. It's a current favorite snack of hers that she enjoys after school. Before this relocation I would make chicken strips from scratch. As soon as the dust settles from this move I hope to do so again.

These are great as they are, in wraps, dipped or served with honey mustard, ranch dressing, bbq sauce or ketchup or use them in a delicious lettuce salad.

Crispy Chicken Strips

1 egg, beaten
1 c milk
2 c flour
2 1/2 t salt
3/4 t pepper
3/4 t Accent (or other MSG)
1/8 t Paprika
1/8 t Garlic Powder
1/8 t Baking Powder
boneless, skinless chicken
oil or shortening for frying

Cut 6 chicken Breasts into strips. This is really easy if the chicken is partially frozen. Marinate them overnight. Beat the egg and milk. Mix the dry ingredients in separate container. Dip the chicken into the egg mixture first, then the coating. Then double dip into both again so it's a nice thick coating.

Preheat oil in a deep fry pan or deep fryer to 350 degrees. Fry a few at a time till they are golden brown. Remove the chicken to a rack and allow to drain.Print Friendly and PDF