Sunday, June 19, 2016

Crispy Parmesan Chicken Strips


Boy did I have a craving today!  Do you ever get those?

Out of the blue I started to crave chicken strips.  You know the kind.  The ones that kids are so fond of.  The ones that you dip in some tasty sauce and gobble down with a grin on your face?  Oh yea, those!

So what do you do when a craving is so strong?  Stop by the local fast food joint....I think not!  You make your own wonderful crispy juicy chicken strips.  That's right, they are simple to make and they taste 1000 times better.  Why bother with those deep fried things that may or may not be all chicken when you can have the real deal, only better.  I'll show you under 16 minutes!

Grab your chicken breasts and cut them into strips.  Or if you have chicken tenders that's perfect as well.  We're going to turn these babies into some wonderful tasty Crispy Parmesan Chicken Strips.

All you need is a skillet, oil, chicken and a coating mixture (eggs, flour, panko, and Parmesan)  You'll have a nice lunch or dinner on the table in no time.  A quick pan fry ensure tender yet crispy results.  And don't forget the dipping sauce.  It's crucial in my book.  Honey mustard, or in my case a nice ranch sauce is a must. 

This is one dish the kiddos will love and ask for more...even the whole family will enjoy them.
And if you happen to have leftovers (possibly not with these) they are the perfect take along for picnics or roll them up in a wrap with some lettuce and carrots, or even cut and tossed into a salad.  Heaven!

One last note:  I hope that everyone is enjoying their Father's Day and honoring those that are still with us, and thinking of those that are not.  I love my dad and miss him dearly.  Happy Father's Day!

Crispy Parmesan Chicken Strips

serves 4

½ cup all-purpose flour
2 eggs
1½ cups panko bread crumbs
¾ cup grated Parmesan cheese
1 lb chicken breast, cut into 1-inch strips, or chicken tenders
¼ cup vegetable oil

Dipping Sauce:  honey mustard, BBQ, or Ranch sauce (optional)

Add flour to a shallow pan, eggs beaten to another pan, and the panko bread crumbs and Parmesan into a third pan.  This will become your dredging station.

Heat oil in a large nonstick skillet over medium-high heat. Take your chicken strips and place them first into the flour, 1 or 2 at a time, coating both sides.  Dip them into the egg, and then finally into the panko mixture.  Add them to the hot oil and cook 3-4 minutes on each side until golden brown and cooked through.  Repeat with all remaining chicken strips.

Remove cooked chicken and place on a paper towel lined plate to drain off any excess oil.  Serve warm with dipping sauce.

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