Crunchy Chicken Strips
Source of Recipe
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List of Ingredients
8 Each Chicken Breast, boneless
30 Ounce Corn Flake Cereal
4 Teaspoon Paprika
4 Teaspoon Garlic Powder
2 Teaspoon Salt
2 Teaspoon Pepper
4 Cup Milk
Recipe
Pour milk into a bowl and set aside. Cut chicken breast into 1 inch
strips
lengthwise then soak in milk. Meanwhile pour corn flake cereal in a
blender
and blend for 30 seconds. It is best to do this in 2 cup portions so
the
flakes don't become dust, you want them to be small flakes. In a large
bowl
or container mix corn flakes, paprika, garlic powder, salt and pepper.
Place
chicken strips one at a time in corn flake mixture and coat well by
pressing
down on chicken strip into the coating. Strips will also take on a
flatter
form when you do this. Spray oil onto a cookie sheet and bake coated
strips
at 350 degrees for about 15-18 minutes or until juices run
clear.
Freezing and Cooking Directions:
To Freeze: Allow to cool on cookie sheet then flash freeze. Place
strips in
freezer bags for dinners or lunches (about 5 strips per serving). Seal,
label and freeze.
To Serve: Place frozen or thawed strips on cookie sheet and bake at 350
degrees for about 7-10 minutes. Serve with ranch dressing.
Comments:
It's best to reheat these in the oven to maintain crispy texture. You
could
reheat in the microwave, but coating will be less crispy and more soggy
like
that of a fish stick reheated in a microwave. These are great for
dinners or
lunches and taste as yummy as the fast food version, but lower in cost
and
fat!
Budget Tips:
Always stock up on chicken breast when they are on sale to insure you
get
the best price for your money. Generic or store brand corn flakes can
cost
up to $2.00 less per box than name brand and no one will know the
difference.
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