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CHICKEN STRIPS Recipe

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This recipe for CHICKEN STRIPS, by , is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Eidness-Naber Watson

Category:
Category:

Ingredients:  
Ingredients:  
2-lbs. boneless skinless chicken breasts
˝ cup flour
1 egg beaten
˝ cup milk
2 cups Panko bread crumbs
1 tsp. seasoning salt

Directions:
Directions:
Fill 3 shallow pans, one with flour, one with the egg and milk beaten
together, one with the Panko. Rinse chicken in cold water and pat dry with
paper towels. Cut to desired size. In a large plastic sealable bag pound out
each piece until about ˝ inch thick.. Sprinkle with the salt, dredge both
sides in flour, shaking off excess. Then egg wash, then Panko. Single
layer on cookie sheet lined with wax paper. Freeze for about 1 hour or
until ready to cook. Fry in deep fryer or 3 cups oil in a large deep skillet for
about 3 to 3˝ minutes or longer depending on thickness. Serve with ranch
or honey mustard dressing. Makes about 4 to 6 servings.

Personal Notes:
Personal Notes:
“Give thanks to the Lord, for he is good! His faithful love endures forever.” Psalm 118:29

 

 

 

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