I’ve made these Chicken Strips I don’t know how many times. What makes them so good is that kids and adults love them. They make for a great appetizer with a couple of different dipping sauces to a dinner meal with a side of Mac and Cheese and side salad. Recently I had my two grandkids over to hang out with Grandma and made this Chicken Stripes. Lets just say it was the quietest I heard from them all day. That speaks volumes to their tastiness.
Make a prep workstation of flour, egg wash and breadcrumbs.
In a small shallow dish add flour. In another small shallow dish add the eggs and water and whisk together the egg. In a third small shallow dish add the breadcrumbs, salt and pepper, garlic powder and smoked paprika.
On a cutting board, use a meat mallet and gently pound the chicken breasts so each piece has a more uniform thickness. Slice the chicken, in strips and place on a plate.
In a skillet pan, on medium to high heat, melt the butter and olive oil
Let’s begin the assembly line. Using tongs or a fork, dip several of the chicken pieces in the flour, making sure you coat each piece. Then into the egg wash. Then place each chicken piece in the bread crumb mixture being sure to coat each piece.
Heat a pan on medium-high heat with butter and oil. Add a few pieces of meat at a time. Be sure not to overcrowd the pan with the pieces – (This will help in cooking and browning each piece of chicken evenly) Cook for about 2-4 minutes (depending on size of each piece) on both sides or until brown. Using tongs, place the chicken pieces on a paper towel lined plate to drain off any excess oil. Heat oven on the lowest setting and place a plate or dish with the meat in the oven to keep the chicken stripes warm til all of the chicken stripes are done.
Repeat the process til all the chicken pieces are cooked.
Serve the strips with your favorite dipping sauce or side dish.
A few Notes:
I like cooking with butter because it adds flavor and taste. However, it burns quickly on high heat. It’s why it is best to combine oil and butter together. It slows down the butter from browning and burning too quickly. Besides, everything taste better with butter.
It is best not to crowd your meat when sautéing or frying. Why? Usually it is because if you want browning you need to not overcrowd the pan with the food. when you do often too much liquid gathers and you usually end up steaming or simmering your meat instead of browning. It may take a little more time but it’s worth cooking meat in batches to get that nice rich browning on the outside and cooked and still tender on the inside.
Make sure the pan is hot enough, if not the meat can absorb too much oil or stick to the bottom or begin to stew in it’s own juices.
Using a meat mallet on meat is either for tenderizing meats or helping the meat to be more even and uniform in size so the meat cooks evenly.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.