Breaded Chicken Strips

16 Oct

Pan Fried Breaded Chicken Breast Strips

  • 2 skinless boneless chicken breasts, cut into one inch diameter strips
  • 1 egg, beaten
  • 2 tbsp milk
  • about 2 cups of flour
  • spices: a little pinch (about 1/4 tsp each) of chili flakes, paprika, sea salt, pepper, nutmeg
  • extra virgin olive oil

In a shallow bowl, mix the flour and spices together. (I like to make a large batch; that way it’s ready whenever I need it.) Pour the milk into the egg. Coat the chicken strips with the egg batter and then dredge them in the flour and spices. Repeat, that is, coat the chicken strips into the egg and then flour mixture again. This “double dipping” produces a crispier breaded chicken.

In a hot pan, pour enough oil to coat the pan and place the chicken strips in the pan.  The chicken strips will need about 2 to 3 minutes on each side depending on the thickness. Turn down the heat just enough so the chicken does not burn. Serve immediately.

Honey Mustard Sauce

A nice accompaniment to the breaded chicken strips is a homemade honey mustard sauce.  Add about 2 tbsps of prepared mustard to 1/4 cup of honey, stir and serve with the breaded chicken. You can adjust the ratio of mustard and honey to tailor to your personal tastes.

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