Here’s a healthy alternative to a trip to Mickey D’s with the kids. My newphews love when I make chicken strips. They’re easy and quick to make and are a lot healthier than anything you’d find at a fast food restaurant. And the kids (young and old) will love them! Enjoy!
Mickey Deb’s Chicken Strips
a splash of safflower oil
a knob of butter
2 to 4 boneless, skinless chicken breats (count one per person), cut into strips or nuggets
2 cups breadcrumbs
1 cup flour for dredging
2 whole eggs, beaten
Measure breadcrumbs, flour, and eggs separate dinner plates or shallow bowls. Arrange the plates for easy dredging: flour first, followed by eggs and finally the breadcrumbs.
Heat oil and butter on medium-high heat in skillet until hot. Dredge each piece of chicken with flour, dip in the egg mixture and finish off by dredging with breadcrumbs. Dredge all your chicken strips. Place in skillet and fry until golden brown.
Serve with plum sauce for dipping and fries.
Gluten Free Variation: Substitute corn flour or rice flour for dredging and use gluten free bread crumbs.
Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about
Mon, Feb 9, 2009
Entrees