Posted by: literallydelicious | March 7, 2011

Chicken Strips

I’d never eaten chicken strips until the day our daughter-in-law and our newborn grandson came home from the hospital. They were in Louisiana, so Mom and I had driven down when dil went into labor. Her parents were there, too, and her mom promised her her favorite meal when she got discharged.

Chicken strips, mashed potatoes, gravy, and corn (I think), plus coconut cream pie with the tallest, peakiest, meringue I’d ever seen. (Next time I make one, I’ll include a picture and the recipe. The last time I made it, one of our dogs slipped into the kitchen and ate every bit of the meringue he could reach — about half of it.)

I’d always thought of chicken strips as kids’ food until I had them that day. Now we eat this dish fairly regularly.

By the way, if you don’t already know the concept of drenching and dredging, this is a good recipe to learn on. Dip the chicken in the wet ingredients (drenching) with one hand and in the dry ingredients (dredging) with the other hand. Otherwise, you’ll wind up with your fingers all yucky and gluey.

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CHICKEN STRIPS

a package of chicken tenders, rinsed and patted dry

flour mixed with salt and a LOT of pepper

milk mixed with a beaten egg

Crisco

1. Put flour, salt and pepper in a flat dish (I use a pie plate).

2. Mix egg and milk in another flat dish. I’d guess maybe a cup or so of milk per egg.

3. Heat enough Crisco to provide about 1-2″ melted in the bottom of a large skillet. Wait until it’s hot; a pinch of chicken will sizzle immediately when it’s ready.

4. One at a time, dip the tenders in the flour mixture, then the milk mixture, then the flour mixture again. If you have time, you can put them on a rack and refrigerate for about 10 minutes to help the coating set up, but if you’re in a hurry, go on to the next step.

5. Add strips to the hot Crisco and fry, turning once, until both sides are golden. Remove to a plate lined with paper towels. Don’t overcrowd the chicken; you want the oil to circulate on all sides.

6. Serve with honey, barbecue sauce or ranch dressing.

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Responses

  1. Yummers!
    Wish I’d read this last night before I cooked. I made steak fingers–same recipe just steak strips instead of chicken strips and I added a little season salt to the flour. Oh, I salt and pepper the meat before the dredging began.
    I had very icky fingers. LOL.
    BTW: I’ve seen some dredgers who are wet/dry/wet/dry and some who are dry/wet/dry. Have you ever tested to see which works best?

    • You know, I’ve never fixed steak fingers or chicken-fried steak?? I love it — just never think about it.

      I fixed these yesterday for the kiddo’s birthday dinner (along with meat loaf, salad, green beans with salt pork, cake and brownie cakes, and BIL made mashed potatoes, delicious gravy and provided rolls). I didn’t have one — I filled up on meat loaf (BIL’s recipe — I’ll post it here) — but they were all eaten, so they must have been good.

      I haven’t compared the two dredging/drenching techniques. I learned dry-wet-dry and hadn’t thought about any other way. Next time I fix this dish, I’ll have to do test batches and compare.

  2. Looks delicious!
    You are such an awesome cook.

    • Thank you! Coming from another great cook, that means a lot!!


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