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Monday, September 5, 2016

Breaded Chicken Strips

It is easy to make, but requires time to marinate. Very tender and tasty. Use dipping sauces that you like best. My secret that makes this chicken so good is the cornstarch, that's right, it's oh so good.

What you need:
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 teaspoon garlic powder
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

How to make them:
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, cornstarch, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels. I test my chicken with a meat thermometer
Use your favorite sauces for dipping!!

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