Tuesday, April 21, 2009
My son Morgan will be 11 on Wednesday. Chicken strips have been one of his absolute favorite foods since he was a toddler. Anytime we take him out to dinner, we don't even have to ask what he would like....he always orders chicken strips, everywhere we go. We don't eat out very often anymore, so I've started making our own chicken strips at home. This is another of those no real recipe foods, but here goes.
2 lbs boneless chicken (breast or thigh both work fine)
2 cups toasted bread crumbs
1 cup flour
oil for frying
Slice the chicken into strips. Cut into smaller pieces if your family prefers nuggets
Dredge the chicken in beaten egg
Mix the bread crumbs, flour & seasonings together in a pie pan, then dredge the chicken in the flour mixture. I like to put a LOT of seasoning in the flour. Being able to see the pepper is a good sign that you've got enough in there.
Heat oil in a large skillet. The oil should be at least 2 inches deep. Drop a small piece of bread into the oil, if it immediately starts to sizzle & fry, the oil is hot enough. Add the coated chicken pieces being careful not to let them touch in the pan.
When the first side is golden brown, flip them over to cook on the other side. Usually takes about 5 to 7 minutes on each side.
When they are golden on both sides remove from pan & place on a dish with paper towels or coffee filters to allow the grease to drain. Serve with your favorite dips & sides.
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