Chicken Strips and Fries

Chicken Strips is something I haven’t made in a while and wanted to try something a little different with the coating. There was a ton of toasted crumbs that had been collected from rolls and the heels of loaves of bread, so I thought I would blend it with some flour and seasonings.

I started off with a about a pound (maybe a little more) of chicken breast that I cut into strips. The strips are then dredge in cornstarch, dipped into a batter and breaded (recipes below). From there, I shallow fried them, but they could also be deep fried at 350F until the internal temperature is 165F. I don’t own an air fryer, so not 100% sure how they would come out without the coating being pre-fried.

There was a half bag of Ore-Ida Shoestring Fries in the freezer that need to be used before they became completely iced over, so we fried those too. I understand baked fries are healthier, but if I’m going to eat a French Fry I wanted it to be crispy on the outside. Yes – I’m the person that orders their fries well done.

Served with Sweet Baby Ray’s Honey BBQ, Sweet and Sour Sauce left over from some take out we brought home, and Ken’s Light Honey Mustard – which was the over all preferred condiment.

Dinner was a hit with the tasters. The strips had a nice golden color and were very crispy. Their flavor was well balance and didn’t come off as too salty either. I love that I found another use for my homemade bread crumbs!

Batter

1/2 Cup Flour

1/4 Cup Corn Starch

1 Teaspoon Baking Powder

1 Egg

1/2 Cup Cold Chicken Broth

Breading

1 1/2 Cups Plain Bread Crumb, finely ground in food processor

1/4 Cup Flour

1 Teaspoon Lawry’s Seasoning Salt

1 Teaspoon Adobo Seasoning

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