Chicken Strips

Chicken Strips Tossed in Buffalo Sauce

My kids love chicken nuggets. I prefer to give them the chicken tenders that are whole pieces of chicken, but I haven't found affordable frozen ones that both kids like. I decided to tweak my favorite chicken strip recipe to make it "crunchier" like the nuggets my kids like, and added panko bread crumbs.  I've been hungry for buffalo wings lately, but haven't felt like spending the money on a night out for wings.  I rolled some of the chicken strips in buffalo sauce and made boneless wings for my husband and I. It was definitely cheaper than going out (or buying frozen chicken strips). I even bought organic/free range chicken breasts for the meal. The cost for the chicken and oven fries was under $2 per person (I already had the blue cheese and buffalo sauce in the fridge).  You can't do that at a restaurant. I didn't toss the strips for my kids in sauce.  My son chose to dip his in some homemade apple butter, and my daughter ate hers "naked."

Chicken Strips

serves 4

Peanut oil, for frying

1 pound boneless, skinless chicken breast, cut to desired size (can also use chicken breast tenderloins)

1 cup flour

2 eggs, beaten

2 cups panko bread crumbs

salt

pepper

peanut oil

dipping sauces (buffalo, honey mustard, bbq, etc.)

1) Fill a large skillet with 1/2 inch of peanut oil. I used 2 skillets so I didn't have to fry multiple batches. Heat over medium heat for 5 minutes.

2) While oil is heating. Set out 3 bowls for breading the chicken. Fill one with flour, one with egg, and one with the panko bread crumbs. 

3) Season chicken strips with salt and pepper and dredge each chicken strip in flour. Dip in egg, then coat with panko. Add to hot oil.

4) Fry each chicken strip for 4 minutes. Turn and fry 4 more minutes. If chicken strips are not browned, fry for 2 minutes more on each side. 

5) Serve with your favorite dipping sauce