Thursday, December 30, 2010

Chicken Strips

On any given day, ask The Boy what he wants for dinner, supper, lunch, snack, breakfast, and he will say "Chicken with Ranch." At least he is branching out from the ketchup.

We have had the frozen chicken strips and nuggets a few times and I really, really don't care for those. Oddly enough, the day I sat down to search for a recipe, the Pioneer Woman had one waiting in my Reader.

Soak your chicken strips in buttermilk for about 15 minutes.
In another bowl, mix flour and your choice of spices. This is what is known as Montreal Chicken. I have no idea why it is called that.
Add about a third a cup of buttermilk and stir it all up.
Dip your soaked chicken strips in your flour mixture.
So they are nice and coated.
Fry in hot oil for just a minute or two.
Don't forget the Ranch.

Click here for Printable Recipe

Chicken Strips
1 package Chicken Breasts, cut into strips
1-½ cup Flour
2 teaspoons Spices Of Your Choosing
Vegetable Oil
Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes.
In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it.
Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.
Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook.
When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.
Serve with your favorite dipping sauce.

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