I’m always trying to find ways to make chicken interesting. My kids love chicken strips. I though have trouble getting the breading to stick to the chicken long enough to make it actually look like a fried chicken strip and not a half naked attempt at one. Well, last night I finally succeeded at making a tasty, tender completely coated chicken strip that my family loved. Everyone was hungry and I was in a big hurry. I found a quick fix with a box of Stove Top stuffing.
Stuffing Breaded Chicken Strips
Servings: 2 large (for us it was two small and two medium)
2 skinless, boneless chicken breasts with the rib meat, defrosted
Half a package of your favorite stuffing mix, crushed or blended to crumbs
1 large egg
1 Tbsp. milk
1/2 cup vegetable oil, more or less as needed
Pat the chicken breasts dry. Slice them on an angle across the grain so you end up with strips approximately 1/4″ thick and 1″ wide.
In a blender, food processor or a plastic bag and mallet – crush the stuffing mix of your choice until it is slightly more coarse than flour. Pour the crumbs on a large plate in an even layer.
In a separate bowl beat the egg and the milk together. Now set up your stations leading up to your frying pan with the oil on medium-high heat – chicken, egg wash, crumbs. Dip your chicken strips in the egg wash. Allow them to drip any excess wash back into the bowl then lay them on the crumbs pressing them in to get a good coating. Once well coated with crumbs transfer them to the hot pan of oil. Cook approximately 2 minutes on each side, until the breading is golden brown and the chicken is cooked through. Transfer to a plate lined with paper towels to drain. There you have quick, tender and tasty chicken strips the whole family will love.
Cutting the chicken breasts across the grain ensures that you will have tender easy to cut apart strips when you are done. I used a box of turkey flavored dressing mix and it was delicious. You could taste the onion and celery and even the turkey flavor came through. My DH is always frustrated by tough, overcooked chicken and he actually congratulated me last night for how tender and juicy the chicken turned out. Like I said, I didn’t want to make anything else fried or too unhealthy so I served these strips atop salads with salad greens, campari tomatoes, olives, pepperoncini and Italian dressing for DH and I and next to a little salad for the kiddies.
Eat your heart out KFC – there’s nothing quite like semi homemade*.
*This term is from a Food Network show called Semi-Homemade with Sandra Lee.