These chicken strips put all restaurant strips to shame! The leftovers of these strips also make a fantastic salad topping – just chop cold chicken strips & toss with your favorite green salad.
Chicken & Marinade
2 lb boneless, skinless chicken breasts cut into strips ½ thick
1 egg, beaten
1 c buttermilk
1½ t garlic salt
Bread-crumb Coating
1 c flour
1 c bread or cornflake crumbs
1 t salt
1 t baking powder
1 t rosemary
1 t thyme
½ ground black pepper
oil for frying
Combine marinade ingredients and pour into sturdy Ziplock bag or airtight container. Add chicken, seal, and marinate in fridge for 2-4 hours.
Mix bread-crumb ingredients together, and pour into a sturdy gallon size Ziplock bag. Remove chicken strips from marinade and add to bread-crumb bag. Seal, leaving a good amount of air in the bag, and shake well to coat.
Pour oil into heavy skillet, enough to almost cover the strips. Heat to 375°. Fry strips a few at a time, about 4 min on each side, until golden brown and juices run clear. Drain on paper towels, then serve with dipping sauces and (I recommend) Lime & Thyme Rice.
Yields: About 12-16 strips
Time to make: 3 hr
Source: Rachel Hoffman Bayles