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Coated Chicken Strips With A Twist

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Ingredients

Adjust Servings:
1 egg
3/4 cup milk
2 chicken breast halves, each cut into 4 strips
1 1/2 cups cornbread stuffing mix, you might need just a bit more
1 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
vegetable oil, for frying chicken

Nutritional information

223.6
Calories
113 g
Calories From Fat
12.6 g
Total Fat
4.8 g
Saturated Fat
165 mg
Cholesterol
126 mg
Sodium
5.2 g
Carbs
0.2 g
Dietary Fiber
0.5 g
Sugars
21.4 g
Protein
190g
Serving Size

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Coated Chicken Strips With A Twist

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    Cuisine:

    fantastic!! we all loved these, especially the 3 yo dd! i marinated the chicken in buttermilk overnight before draining and coating. i cut my strips smaller and thinner, so used about 2 1/2 c of the stuffing mix. instead of the crushed red pepper used black pepper and a dash of cayenne. i doubled the garlic powder and added some onion powder and seasoned salt. these were so yummy with homemade honey mustard sauce. i will also try these drizzled with butter and baked instead of fried. i'll let ya know how they turn out!!

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Coated Chicken Strips With a Twist, For some unknown reason, I bought a couple of bags of Pepperidge Farms cornbread stuffing mix And I had to figure out what to do with it, other than make stuffing So I came up with this recipe, and the twist is using stuffing mix for the coating If the chicken doesn’t get coated completely that’s o k Serve with gravy and use as a dipping sauce Please feel free to adjust the amount of red pepper flakes to suit your families tastes Submitted to ZAAR on January 24th, 2009 , fantastic!! we all loved these, especially the 3 yo dd! i marinated the chicken in buttermilk overnight before draining and coating i cut my strips smaller and thinner, so used about 2 1/2 c of the stuffing mix instead of the crushed red pepper used black pepper and a dash of cayenne i doubled the garlic powder and added some onion powder and seasoned salt these were so yummy with homemade honey mustard sauce i will also try these drizzled with butter and baked instead of fried i’ll let ya know how they turn out!!, fantastic!! we all loved these, especially the 3 yo dd! i marinated the chicken in buttermilk overnight before draining and coating i cut my strips smaller and thinner, so used about 2 1/2 c of the stuffing mix instead of the crushed red pepper used black pepper and a dash of cayenne i doubled the garlic powder and added some onion powder and seasoned salt these were so yummy with homemade honey mustard sauce i will also try these drizzled with butter and baked instead of fried i’ll let ya know how they turn out!!


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    Steps

    1
    Done

    In a Shallow Dish Add Egg and Milk,Beating Well.

    2
    Done

    Add Chicken Strips to Egg/Milk Mixture,Evenly Coating Each Piece.

    3
    Done

    Place Stuffing Mix,Pepper Flakes and Garlic Powder in a Large Plastic Zippered Bag.

    4
    Done

    Mixing Well All Ingredients in Bag.

    5
    Done

    Add Chicken Strips a Few at a Time to Coating Mixture,Making Sure to Let Excess Egg/Milk Mixtute to Drip Off Before Coating.

    6
    Done

    After Coating All Pieces, Place on a Plate to "air Dry" the Chicken For About 10 Minutes So the Coating Mix Will Stick Better.

    7
    Done

    Heat Oil in Skillet Over Medium Heat, Until Hot but not Smoking.

    8
    Done

    Add Chicken a Few Pieces at a Time, Fry Until Golden Brown on Both Sides,About 8 to 10 Minutes.

    Avatar Of Liam Adams

    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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