www.monthlymealplanner.com
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| Fried Chicken Strips that are to die for.
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| Ingredients: | |||||
| 1.50 lbs | Chicken Breast | ||||
| 1.50 Cups | Flour | ||||
| 3 Tblsp | Season-All | ||||
| 3 each | Eggs | ||||
| 1 cup | Crisco | ||||
| 1 Loaf | Par - Baked Bread | ||||
| 1 each | Zip-lock | ||||
| 6 each | Potatoes | ||||
| 1/4 each | Cube of Butter | ||||
| Directions: | |||||
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Cut the Chicken Breast into any preferred size (cubes or strips or whatever)
Beat the two Eggs in a bowl, add a pinch of salt and pepper. dump the 1 cup of flour into a zip-lock baggie and mix in 2 to 3 tablespoons of Season-All Seasoning Salt intp the baggie with the flour. Add a pinch of salt and pepper to the baggie and mix by shaking the closed zip lock bag. Dip the Chicken pieces into the egg...individually. Once they are covered in the beaten eggs, drop them into the flour and seasoning mixture. Close the baggie and ashake after adding 3-4 pieces, then open and repeat. When you are 2/3 of the way through dipping your chicken, turn the stove on and warm 1 cup of crisco or the oil of your choice in a skillet. Once the oil has heated (wait about 5 minutes on high depending on your stove) place the chicken in the oil and cook until browned on all sides. Serve with par-baked bread and butter mashed potatoes and gravy |
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