Aki's Kitchen - Recipes


Breaded Chicken Strips		Main Meals 1
Tender, juicy breaded chicken breast strips.

Ingredients:		Tools & Equipment:
2 chicken breast halves (1 whole breast), skinned and deboned 1 1/2 cups dried bread crumbs, store-bought or home-made flavourings, if using home-made bread crumbs oil for frying		cutting surface single bladed knife medium bowls non-stick frying pan tongs plate with paper towels

	Notes:
	Flavourings can include: paprika, onion or garlic powder, Chilli powder, B.B.Q. seasonings, etc.; see also: "Flavourings for Chicken". Use any light flavoured oil: canola, vegetable, corn, etc. When adding the breaded strips to the frying pan, lightly shake the strips to dislodge any loose crumbs that will not adhere to the chicken. The loose crumbs will accumulate in the frying pan and blacken during frying. It's best to strain the oil to remove them; otherwise, some of them will stick onto the next batch of strips and the next batch can taste burnt, which is not what you want. How: a word of caution; the oil and the pan will be hot - be careful. Strain the oil through a fine sieve, discard the blackened crumbs and then wipe the frying pan with a few paper towels to remove any crumbs. Add the strained oil, with a bit of fresh oil to the pan, heat it up as before, and then continue cooking the remaining strips. Leftover used crumbs can be frozen separately from unused ones. Discard any chicken bits and store in a plastic freezer bag, in the freezer; label the bag for future use with chicken products only.
	How: Cut the chicken breasts in lengthwise strips, about 1/2-inch thick. Rinse them under cold running water, allowing the strips to be wet. Set them in a medium bowl and then add in a pinch, or a sprinkle, of your favourite flavourings: toss the strips well. Add in the bread crumbs and toss to coat the strips well. Lightly squeeze a few strips, at a time, together, and then separate and coat with the crumbs accumulating in the bottom of the bowl. Squeezing the strips in the crumbs helps to break up and tenderize the protein fibres, and it also helps the crumbs to adhere onto the strips. Set the bowl, as is, aside.
	If using store-bought seasoned bread crumbs (or home-made seasoned bread crumbs), add them in the bowl and prepare the recipe as previously mentioned. There's no need to add any extra flavourings or seasonings to the bread crumbs, since they already contain them.
	In a large non-stick frying pan, add in enough oil to make a 1/4-inch thick layer; heat it over high heat for 1 minute and then reduce the heat to medium. Quickly toss the strips again in the crumbs to get a nice coating. When the oil is hot and ready, take one strip at a time, shake off the excess crumbs and then lay it into the hot oil; lay more strips, in the same manner, to make a single layer. Fry them for about a minute or so, until the underside has lightly browned. Turn the pieces over, using a pair of tongs, and continue frying and turning them over every 30 seconds or so, for about 6 minutes, until the chicken is browned and thoroughly cooked; the strips are done when the juices run clear, not pink. Drain the fried strips on a plate lined with a few paper towels. Repeat with the remaining chicken strips in the same manner. Serve the breaded chicken strips with whatever you like: fries, mashed potatoes, etc.
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*Looking Back at Everything You've Made!* Things get a little messy with all the oil splattering around; but, they sure taste good.