Crispy Chicken Strips (For Freezing)
"My kids love these, I usually make a double recipe to freeze, they make an easy quick meal and your don't need to thaw the strips completely before cooking"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (331.2 g)
- Calories 929.7
- Total Fat - 42.8 g
- Saturated Fat - 15 g
- Cholesterol - 284.9 mg
- Sodium - 930.8 mg
- Total Carbohydrate - 70.8 g
- Dietary Fiber - 4.6 g
- Sugars - 38.1 g
- Protein - 64.7 g
- Calcium - 823 mg
- Iron - 5.5 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a bowl, combine the chicken with the buttermilk. Refrigerate for 6 hours or overnight.
Step 2
In a shallow bowl, combine the flour, chili powder, and garlic powder, salt and pepper. Place the eggs in a second bowl and the breadcrumbs in a third bowl.
Step 3
Drain the chicken strips and dredge in the flour mixture. Dip in the eggs and shake to remove any excess. Press in the panko to coat thoroughly. (You can now cook immediately or freeze the uncooked strips).
Step 4
TO FREEZE: place the chicken strips on a baking sheet. Cover with plastic wrap and freeze for about 4 hours or until the strips are frozen. Place the strips in sealable freezer plastic bags.
Step 5
WHEN READY TO COOK: In a skillet brown the partially thawed (or completely thawed) chicken strips in the oil for about 3 minutes on each side over medium heat. Finish cooking in the middle of a (350 °F) preheated oven for about 5 minutes or until the chicken is cooked. Serve with a dipping sauce.
Tips
No special items needed.
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