I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve it with your favorite dipping sauce. —Genny Monchamp, Redding, California
- 2-2/3 cups crushed saltines (about 80 crackers)
- 1 teaspoon garlic salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 1 egg
- 1 cup milk
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
- Oil for frying
- In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Yield: 6 servings.
Originally published as Fried Chicken Strips in Taste of Home April/May 2005, p35
Reviews for Fried Chicken Strips
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review