Chicken strips are certainly a crowd pleaser, as many a restauranteur can attest. They appeal to diners of all ages. What most people don’t know is that it is super easy to make these yourself — for a fraction of the price you’d pay at your local McDiner.
They also can be a protein building block for a number of recipes: chicken parmesan, fried chicken salad, chicken piccata, chicken and noodles, or just plain eatin’ with a side of fries and some BBQ sauce. Put those two things together and you’ve got yourself some good (& cheap) eats. Here’s how:
1 1/2 pounds chicken tenders
2 eggs
3/4 cup bread crumbs
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1 Tablespoon dried parsley flakes
4-6 Tablespoons olive oil
Rinse chicken tenders and set on a plate. In a shallow dish, beat eggs until well combined. In a third shallow dish, combine bread crumbs, flour, salt, pepper, sage and parsley flakes. Line up the three dishes in order of chicken, eggs, and flour-bread crumb mixture. Dip chicken in egg and then roll it in the flour.
In large nonstick skillet, heat 4 Tablespoons olive oil until very hot. Fry chicken strips, working in batches. Don’t move them around too much in the pan. Flip after about 3-4 minutes on each side. Remove to cooling rack set over paper towels to drain.
Serve as is or incorporate into other dishes.
For more chicken recipes, visit LifeasMOM for Ultimate Recipe Swap.
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A little trick for lower-fat tenders (or chicken cutlets for bigger folks) is to substitute buttermilk for the eggs. I dip mine in flour for a light coating the buttermilk can hang on to first. So I have 3 bowls: chicken into flour, then buttermilk, then crumbs (I use panko crumbs).
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