I had the hardest time trying to take a picture of these chicken planks! I took at least 25 pictures... and THIS is the best I could get. Sad. Very Sad. On the bright side, these little un-photogenic buggers are delicious! They're very easy to make and quick to cook. Try these instead of the frozen bagged ones next time you or your little kiddies want chicken strips. You will be thanking me, just like I'm about to thank Tina over at Mommy's Kitchen. THANK YOU! THANK YOU! THANK YOU! My kids and husband gobbled these little babies right up. If you haven't visited Mommy's Kitchen you must click the link immediately! I've tried numerous recipes she's posted and every one of them were fabulous :)
1 lb chicken breast pounded to 1/4 inch thickness and cut in strips (or buy the ones pre-cut in this fashion. At Wal-Mart they're the same price per pound as the whole ones and save on the mess!)
1 - 2 sleeves salted saltine cracker, crushed fine
2 eggs, slightly beaten and seasoned with salt and pepper
Pour oil in large skillet to a depth of about 1/4 inch. Heat on medium while you prepare the chicken. You want the oil to reach between 300 and 350 degrees. Dip chicken strips into egg mixture, then cracker crumbs to coat completely. Drop each piece in oil and cook, turning once, on medium to medium-high heat until browned on both sides. Drain on paper towels.
Coffee Cake with Coffee - Gluten Free
15 hours ago