Thursday, 5 June 2014
Crispy Homemade Chicken Strips
Vegetable Thins crackers are a guilty pleasure of mine. I know that they're processed food, and that they contain ingredients I don't normally eat, but they taste so darned good! If I have them in the house, I'm likely to wolf them down like potato chips.
We had company recently, and I seized upon the excuse to buy me some crackers. When I got to the store, I found that they were on sale for $1.63 a box if you purchased multiples of three.
Of course I bought three!
When our company left there was still one box of crackers left. I needed to make something quick for supper the next day, so I decided to bash those crackers up into crumbs and use them as breading for chicken strips.
Here's how I made the chicken strips:
I cut four boneless skinless chicken breasts into strips and then made a breading station, with a pie plate of flour, one of beaten eggs, and one of cracker crumbs.
I dipped each strip first in the flour, then in the egg, then in the cracker crumbs, and placed them on a parchment lined cookie sheet like this:
(There were lots of crumbs left over when I was done breading the chicken. I could probably have breaded at least two more chicken breasts from what I had. Next time I'll only bash up 2/3 of the bag, and save the rest for snacking.)
I baked the chicken strips on the middle rack of a 400F oven for 25 minutes. They didn't change colour much, but they did brown on the bottom and around the edges.
I served the chicken strips with little bowls of ranch dressing, for dipping. They were delicious: crispy on the outside, and moist inside.
Easy, right? You know you want to try them. :)