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Italian Chicken Strips Recipe

100% would make again

"This moist chicken goes from stove to freezer to table without losing flavor or texture," assures Barbara Eberlein. "I usually get two frying pans going and have four cookie sheets full of chicken when I'm done. The hardest part is keeping my fellas out of it 'til dinner-time," notes the Belleville, Illinois cook.

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10-12 Servings
Prep: 10 min. Cook: 30 min.

Ingredients

1 package (15 ounces) dry bread crumbs
1 can (8 ounces) grated Parmesan cheese
2 tablespoons Italian seasoning
2 teaspoons garlic salt, divided
6 eggs
1/4 cup water
2-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
Oil for deep-fat frying

Directions

In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months. Yield: 10-12 servings.

Italian Chicken Strips published in Quick Cooking March/April 2003, p59

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