My kids tend to be a little on the picky side. Especially Dillon. Must be the 6 year old in him. But this meal he eats up quicker than anything. Accept pancakes or spaghetti. So here is my tried and true chicken strip recipe that I have used for years now!
Step 1: Cut up your chicken
I don’t typically buy chicken strips, just chicken breasts since they are the most versatile. I use 2 chicken breasts to feed my family of 6 and cut each breast into strips, trimming any fat off in the process.
Salt and pepper both sides well.
Step 2: Bread your chicken
I dredge just about anything I fry in this same batter recipe. Which is why I love it. It’s so versatile!
Combine 2 cups of flour with whatever seasoning you like. I usually use Cajun for chicken strips and season salt for chicken fried steak. Mix them well together. Set that aside and in a separate bowl combine 1 cup of milk and 1 egg. This makes the perfect batter. Promise.
First take your chicken strip and dredge it in flour, making sure it is completely covered.
Next dip it into the milk and egg mixture, making sure it gets completely coated.
Finally take it back to the flour and cover it with flour once more.
Next add that puppy to your hot oil. I just use veggie oil since it’s cheap and it works well to fry with. But feel free to substitute it for another oil you prefer!
Cook them in batches so you don’t crowd your pan. This makes it easier to have more even coloring over your strips.
Make sure you flip them over so both sides get nice and golden. These bad boys are sure to please your crowd. I know they do mine.
2 cups of veggie oil
2 Cups of flour
2 TBS of Cajun seasoning
1 cup of milk
Salt and Pepper
Pairs well with Homemade Mac and Cheese.