Crispy Chicken Strip Salad

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One of my goals for the new year is to post more frequently.  When looking at what has been holding me back, I realized it is simply that I often think a recipe is too “basic” or “simple” to warrant a post.  But now that I have a 19 year old son living in his own house at college, attempting to feed himself, I am reminded that everyone has to start somewhere.  Basic techniques and recipes are only basic if you know how to do them.   So I am adding a new category called “Easy Meals” which are simple enough for for anyone to try and delicious enough to serve your family and friends any night of the week. 

A meal I made quite often for my son when he was growing up was chicken strips.  I experimented alot with different methods for breading and cooking to come up with something that he would like and that could also be incorporated into other dishes that my husband and I would enjoy.  The trick to these chicken strips is in the breading.  I make my own bread crumbs from artisan stuffing cubes that I keep on hand and combine those with tortilla crumbs, parmesan cheese, chilli powder, salt & pepper.

The other key to my success is using a 3-step breading process, dip in flour/cornstarch mixture, then into egg mix, and finally into breading mix before taking a brief turn in a skillet with hot canola oil.  This method prevents the chicken from absorbing much oil, so I use considerably less oil than most recipes you will see.  The result is a crispy exterior with a tender moist interior.

Your kids will love these chicken strips just the way they are, packed in their lunchbox, tucked into a tortilla for a tasty wrap or even a salad full of fresh vegetables like this one.

 

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3 Responses to “Crispy Chicken Strip Salad”

  1. Suzy

    Thank you for posting! Enjoyed your blog and recipe. These chicken strips were a hit at our house 🙂

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