I had to post this recipe before the new year, before we all promise to start eating healthier. Since we’ve got a few more weeks, you’ve got to try these homemade chicken strips. They are delicious with a capital D!
I was trying to figure out what to make for dinner a few weeks ago and just started taking things out of the pantry and this is what I ended up making. We had them for one of our family night dinners we do every Monday and everyone loved them.
Break out the oil and get frying!! Dip the strips in some honey mustard or ranch dressing, mmmm!
Crunchy Almond Crusted Chicken Strips
- 4 large boneless skinless chicken breasts
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon Cajun seasoning
- 2 eggs beaten
- ¾ cup Panko Japanese Bread Crumbs
- ½ cup finely chopped almonds chopped in food processor or blender
- 4-5 cups vegetable oil
- Cut chicken breasts into ½ inch strips then cut each strip in half. Set aside
- Place flour, salt, pepper and Cajun seasoning in a shallow bowl. Place eggs in another bowl, then the panko and almonds in a 3rd bowl.
- Dip each chicken strip first into the flour mixture, then the egg, then the almond mixture. Set all coated chicken strips on a baking sheet.
- Heat about 4-5 Cups of vegetable oil in a medium dutch oven or pot over medium heat, until 350 degrees F. When hot, fry strips in batches for 3-4 minutes, flipping around often, until golden brown. Transfer cooked strips to a paper towel lined baking sheet and season with salt. Serve with favorite dipping sauce. Enjoy!