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Quick and Easy Double Dipped Chicken Strips
Here is a very simple recipe that anyone can make. Just like the ones you get in a restaurant without the price. Great for an appetizer or a main course. Dip these in your favorite sauce or just eat them by themselves. You'll love em!
2-3 boneless, skinless chicken breasts
2 eggs
1 cup milk
3/4 teas. salt
1/3 teas. pepper ( I use fresh cracked )
3/4 teas. onion powder
1/2 teas. garlic powder
1/2 teas. paprika
1/2 teas. oregano
1 1/2-2 cups Italian style bread crumbs
About 4 cups vegetable oil
Method:
Wash chicken thoroughly and pat it dry with a paper towel. Slice into 1/2 thick strips about 2 1/2 to 3 inches long.
Add eggs, milk and seasoning to a medium size bowl and mix well. Add about 1/2 cup of bread crumbs to a large shallow bowl. You have just made a quick breading station... pretty simple.
Next, put 2 to 3 of the chicken strips into the egg wash and coat. Transfer them 1 or 2 at a time to the bread crumbs and coat thoroughly. Lay them out onto a piece of foil ( about 2 feet long ) and continue until you're done. Repeat this process one more time and whallah.. you have double dipped chicken strips! So far so good.
Note: Use one hand to dip into the egg wash and transfer to the bread crumbs and the other to place onto the foil. This will help you avoid something called "club hand".
Now all you have to do is fry them.
Note: To avoid any spillage, don't fill pan more than 1/2 way with oil.
Add the oil to a 3 to 5 quart sauce pan or deep fryer, about 2 inches of oil will do. Heat to 350 degrees and start frying, 3 to 4 at a time. This takes about a minute when thawed ( basically, when they look done, they are done ). Transfer them to a plate covered with 1 or 2 paper towels to drain. There you go, you have just made yourself some awesome chicken strips...just like the restaurant. How easy was that!
I got about 20 chicken strips from 2 breasts... not bad!
Great tip! These freeze very well so you can save some for later. Just freeze any uncooked chicken strips in a freezer bag ( or foil )keeping them separated until they are frozen. Keeping them separated will keep them from sticking together ( well, thats kind of a no brainer eh. )
Bonus Recipe!
You can make some tasty mozzarella sticks using basically the same recipe! Here's how.
Substitute mozzarella cheese for chicken, cutting it to the same size. Delete the seasoning from the egg wash to make it just eggs and milk. Follow the same method. They will cook a little faster than the chicken strips so keep an eye on them or they will ooze everywhere. You can also freeze them the same way.
Another recipe from your resident chef and cookware specialist... I hope you will try them:-)
Ingredients:
2-3 boneless, skinless chicken breasts
2 eggs
1 cup milk
3/4 teas. salt
1/3 teas. pepper ( I use fresh cracked )
3/4 teas. onion powder
1/2 teas. garlic powder
1/2 teas. paprika
1/2 teas. oregano
1 1/2-2 cups Italian style bread crumbs
About 4 cups vegetable oil
Method:
Wash chicken thoroughly and pat it dry with a paper towel. Slice into 1/2 thick strips about 2 1/2 to 3 inches long.
Add eggs, milk and seasoning to a medium size bowl and mix well. Add about 1/2 cup of bread crumbs to a large shallow bowl. You have just made a quick breading station... pretty simple.
Next, put 2 to 3 of the chicken strips into the egg wash and coat. Transfer them 1 or 2 at a time to the bread crumbs and coat thoroughly. Lay them out onto a piece of foil ( about 2 feet long ) and continue until you're done. Repeat this process one more time and whallah.. you have double dipped chicken strips! So far so good.
Note: Use one hand to dip into the egg wash and transfer to the bread crumbs and the other to place onto the foil. This will help you avoid something called "club hand".
Now all you have to do is fry them.
Note: To avoid any spillage, don't fill pan more than 1/2 way with oil.
Add the oil to a 3 to 5 quart sauce pan or deep fryer, about 2 inches of oil will do. Heat to 350 degrees and start frying, 3 to 4 at a time. This takes about a minute when thawed ( basically, when they look done, they are done ). Transfer them to a plate covered with 1 or 2 paper towels to drain. There you go, you have just made yourself some awesome chicken strips...just like the restaurant. How easy was that!
I got about 20 chicken strips from 2 breasts... not bad!
Great tip! These freeze very well so you can save some for later. Just freeze any uncooked chicken strips in a freezer bag ( or foil )keeping them separated until they are frozen. Keeping them separated will keep them from sticking together ( well, thats kind of a no brainer eh. )
Bonus Recipe!
You can make some tasty mozzarella sticks using basically the same recipe! Here's how.
Substitute mozzarella cheese for chicken, cutting it to the same size. Delete the seasoning from the egg wash to make it just eggs and milk. Follow the same method. They will cook a little faster than the chicken strips so keep an eye on them or they will ooze everywhere. You can also freeze them the same way.
Another recipe from your resident chef and cookware specialist... I hope you will try them:-)
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