fried breaded chicken strips

Fried breaded chicken strips are popular with children. Boneless skinless chicken breasts are ideal with this recipe. Regular chicken breasts can be skinned and deboned for use as well. The amount of chicken prepared in any particular batch can be as desired. This was my grandmother's recipe. She would make it for the kids sometimes as an alternative when an adult dish was being served that she knew the kids would not like. A quick dip is mayonnaise and yellow mustard mixed together.

I personally use a different technique than the one in this recipe to get a consistent coating that doesn't crumble off in the fry. You whisk together egg and milk in one bowl, some flour in another, and the crumb topping in the last. First you roll the item in the flour, then dip it in the egg mix, then in the crust mix. I tried a lot of different ways to bread chicken/meat, and this is the best way I've found to get a good coating that stays on.

• package chicken breasts

• 2 tbsp flour

• 1/2 tsp salt

• 1 tsp basil

• 2 tbsp oil

• 2 tbsp margarine

• 1 egg

• 1 tsp water

• 1/3 C bread crumbs

• 1/3 C Parmesan cheese

• 1/4 tsp pepper

1. If needed, skin and debone the chicken breasts. Cut the chicken breasts crosswise into 1 1/2 inch strips.

2. Mix the bread crumbs, basil, pepper, and parmesan cheese together and set aside.

3. Beat the egg with 1 teaspoon of water and set aside.

4. Mix the flour and salt and combine with the bread crumb mixture. Dredge the chicken in the flour.

5. Dip the chicken in the egg and then coat with the bread crumb mixture.

6. Arrange the chicken strips on waxed paper to dry for 15 minutes.

7 .Heat the oil and margarine in a heavy skillet over medium heat until hot. Brown the chicken slowly on both sides until crisp and golden, approximately 12 minutes, or 6 minutes on both sides.

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