Ever since I’ve been a kid I have been a lover of chicken strips. They are the perfect fried food! I always order them at certain restaurants because I love dipping them in ranch dressing. Yum! my husband tells me I should try ordering something different from time to time. Well, he is getting his wish because now that I am watching my carb intake I don’t eat the breading anymore. However, the following recipe is amazing and I just make a few substitutions.
Once you make these homemade breaded chicken strips you won’t by the store-bought frozen stuff anymore, guaranteed!
Ingredients
1 1⁄4cups 4C breadcrumbs (Italian or plain)
1teaspoon McCormick garlic powder
1tablespoon lemon zest, finely grated (increase if desired)
3⁄4teaspoon kosher salt
fresh ground black pepper (fresh makes a difference)
1cup all-purpose flour, for dredging (approximate)
2large eggs, beaten
4(4 -6 ounce) boneless skinless chicken breasts, cut into strips (or fingers or tenders)
1⁄2cup oil, for shallow frying
Instructions
Add the oil to a large skillet (12 inches in diameter and cast iron is best) over medium heat until hot. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.
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Quick Tip: Don’t forget the dipping sauces!