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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN STRIPS Recipe

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This recipe for CHICKEN STRIPS is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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