Chicken Strips

These chicken strips put all restaurant strips to shame! The leftovers of these strips also make a fantastic salad topping – just chop cold chicken strips & toss with your favorite green salad.

Chicken & Marinade

2 lb boneless, skinless chicken breasts cut into strips ½ thick
1 egg, beaten
1 c buttermilk
1½ t garlic salt

Bread-crumb Coating

1 c flour
1 c bread or cornflake crumbs
1 t salt
1 t baking powder
1 t rosemary
1 t thyme
½ ground black pepper
oil for frying

Combine marinade ingredients and pour into sturdy Ziplock bag or airtight container. Add chicken, seal, and marinate in fridge for 2-4 hours.

Mix bread-crumb ingredients together, and pour into a sturdy gallon size Ziplock bag. Remove chicken strips from marinade and add to bread-crumb bag. Seal, leaving a good amount of air in the bag, and shake well to coat.

Pour oil into heavy skillet, enough to almost cover the strips. Heat to 375°. Fry strips a few at a time, about 4 min on each side, until golden brown and juices run clear. Drain on paper towels, then serve with dipping sauces and (I recommend) Lime & Thyme Rice.

Yields: About 12-16 strips

Time to make: 3 hr

Source: Rachel Hoffman Bayles

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Published in: on October 17, 2009 at 5:47 pm  Leave a Comment  
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