Kim O'Donnel's Cooking Skool: How to make chicken strips

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch, while crushed crackers can be more economical

Prepare three shallow bowls or dishes, measuring cups and spoons, forks, a large frying pan, a sheet pan, tongs or a flipper, and an apron.

Put on disposable gloves for food safety and place the chicken on a cutting board.

Pat each chicken breast gently with a paper towel to minimize splattering when frying.

Cut the chicken into strips about two inches wide, seasoning with salt and pepper.

Coat each chicken strip in flour, ensuring both sides are well coated.

Dip the floured chicken strip into the beaten egg wash, allowing excess to drip off.

Transfer the chicken strip to the seasoned bread crumbs, pressing down to ensure the crumbs adhere.

Heat about half a cup of neutral oil in a large frying pan over medium heat until hot.

Carefully place the chicken strips into the hot oil one at a time using tongs, avoiding crowding the pan.

Cook the chicken strips on one side for about 2-3 minutes, or until the edges start to turn golden brown.

Flip the chicken strips over and cook for another 2 minutes until golden brown on both sides.

Transfer the cooked chicken strips to a rack or a paper towel-lined sheet pan to drain excess oil.

Serve the chicken strips with your choice of sauces such as ketchup, mustard, honey mustard, hot sauce, or ranch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens