Ah, chicken strips—those crispy, golden bites of joy that somehow manage to make everything feel right in the world. I remember the last time I whipped these up, the kitchen filled with the mouthwatering aroma that instantly transported me back to simpler times, like those lazy Sunday afternoons when nothing else mattered. Whether you’re craving comfort or just looking to satisfy that sudden hunger pang, this easy recipe is your best friend.
Steps
- Begin by cutting each chicken breast in half, reducing their thickness by half, then further slice each piece to create a total of eight pieces. Place them on a cutting board, cover with plastic wrap, and use a meat mallet to flatten them to an even 1/4-inch thickness.
- Prepare three shallow dishes for the coating process. In the first dish, mix together 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Beat two eggs in the second dish. Fill the third dish with 3/4 cup of bread crumbs.
- Use a fork to pick up a piece of chicken by one corner, which will keep your hands clean. Coat the chicken first in flour, shaking off any excess, then dip it into the beaten eggs, and finally cover it in breadcrumbs, ensuring an even coating.
- Heat a large non-stick pan over medium heat and add enough oil to cover the bottom generously (approximately 3 tablespoons). Once the oil is hot, place a piece of chicken in the pan and cook for 3-4 minutes on each side until it is golden brown and cooked through. Transfer the chicken to a plate lined with paper towels to remove excess oil and repeat with the remaining chicken, adding more oil if necessary.
Ingredients
- 2 large chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup Italian-style bread crumbs
- Oil for sautéing (approximately 3 tablespoons)
Nutritional Values
Calories: 928 kcal | Carbs: 104 g | Protein: 80 g | Fat: 16 g | Saturated Fat: 8 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 472 mg | Sodium: 984 mg | Potassium: 1184 mg | Fiber: 8 g | Sugar: 8 g | Vitamin A: 544 IU | Vitamin C: 2.4 mg | Calcium: 216 mg | Iron: 8 mg
FAQ
- Can I use a different type of breadcrumb for coating the chicken strips?
- Yes, you can substitute Italian-style breadcrumbs with panko for a crispier texture.
- What can I do if I don’t have a meat mallet to flatten the chicken?
- If you don’t have a meat mallet, you can use the back of a small saucepan to pound the chicken pieces to the desired thickness.
- How do I ensure the chicken strips are cooked through without burning them?
- Cook the chicken strips over medium heat for about 3-4 minutes on each side. Ensure the oil is hot before adding the chicken to achieve a golden brown crust without burning.
- Can these chicken strips be prepared in advance for meal prep?
- Yes, these chicken strips are great for meal prep. They can be served warm in a thermos or cold with an ice pack for a delicious lunch the next day.
- What are some serving suggestions for these chicken strips?
- These chicken strips can be served as an appetizer with dipping sauce, alongside mashed potatoes for dinner, or as patties in a chicken sandwich.
Tips
- Use a Fork to Handle Chicken: To keep your hands clean and make the dipping process easier, pierce a corner of the chicken piece with a fork when coating it in flour, egg, and breadcrumbs.
- Achieve Uniform Thickness: For even cooking, cover the chicken pieces with plastic wrap and use a meat mallet to pound them to a consistent 1/4-inch thickness. If you lack a meat mallet, the back of a small saucepan can serve as a substitute.
- Experiment with Breadcrumbs: For a different texture, try using panko breadcrumbs instead of Italian style, as they can provide a crispier crust.
- Manage Oil Temperature: Ensure the oil is properly heated before adding chicken to the pan. This helps achieve a golden-brown crust and prevents the chicken from becoming greasy.
Equipment
- Meat mallet
- Non-stick frying pan
- Set of shallow dishes for breading station
