Recipe developed by: Renée Kohlman from Sweetsugarbean
Say goodbye to fast food chicken nuggets and hello to these crispy and delicious chicken strips. The accompanying sauce is great with all kinds of dippables
In a medium bowl, combine the sugar, salt, pepper, mustard powder, paprika and garlic powder. Add the chicken strips and toss to cover completely.
Place the flour, eggs, and breadcrumbs each in shallow bowls.
Dredge each chicken strip first in the flour, then the eggs, then the breadcrumbs, being sure to use one hand only for the dry ingredients, and the other hand for the egg. Lay each breaded strip on a tray.
Pour the oil into a wide, deep skillet so that it is 2 inches deep. Warm the oil over medium-high heat. To test if it is hot enough, drop a breadcrumb into the oil and if it sizzles immediately, you are ready to fry the chicken strips.
Turn the heat down to medium and carefully, using tongs, lay about 5 strips in the oil and a time, cooking about 3-4 minutes per side, until golden brown and crisp.
Remove from the oil and drain on a paper towel lined plate.
Serve with the dill mustard sauce on the side.
Combine all of the ingredients in a small bowl.
Stir well, season to taste with salt and pepper.
Cook the chicken strips in batches, so they don't crowd the pan. You will not use up all of the flour, eggs and panko, but it will be much easier to bread the chicken tenders evenly if you have an abundance of coatings.
Serving Size 4 strips
Servings 4
- Amount Per Serving
- Calories 744
- % Daily Value *
- Total Fat 42g65%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 209mg70%
- Sodium 736mg31%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 49g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium bowl, combine the sugar, salt, pepper, mustard powder, paprika and garlic powder. Add the chicken strips and toss to cover completely.
Place the flour, eggs, and breadcrumbs each in shallow bowls.
Dredge each chicken strip first in the flour, then the eggs, then the breadcrumbs, being sure to use one hand only for the dry ingredients, and the other hand for the egg. Lay each breaded strip on a tray.
Pour the oil into a wide, deep skillet so that it is 2 inches deep. Warm the oil over medium-high heat. To test if it is hot enough, drop a breadcrumb into the oil and if it sizzles immediately, you are ready to fry the chicken strips.
Turn the heat down to medium and carefully, using tongs, lay about 5 strips in the oil and a time, cooking about 3-4 minutes per side, until golden brown and crisp.
Remove from the oil and drain on a paper towel lined plate.
Serve with the dill mustard sauce on the side.
Combine all of the ingredients in a small bowl.
Stir well, season to taste with salt and pepper.
Cook the chicken strips in batches, so they don't crowd the pan. You will not use up all of the flour, eggs and panko, but it will be much easier to bread the chicken tenders evenly if you have an abundance of coatings.