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Chicken Strips

Chicken Strips

  • 4 skinless boneless chicken breasts
  • 1 beaten egg
  • 1 T. dijon mustard
  • 1 T. water
  • 1/4 C. flour
  • 3/4 C. dry seasoned bread crumbs
  • 2 T. vegetable oil
  • 2 T. butter
  • 1/2 t. lemon pepper seasoning
  • salt to taste
Cut each chicken breast in 6 pieces. In a small bowl, mix together egg, mustard and water. Add the flour and lemon pepper together on a plate. Place the breadcrumbs on another plate or wax paper. Dip the strips in the flour, then the egg and the breadcrumbs. Repeat until you have coated all the chicken.

In a 12 inch skillet add the oil and butter. Add the chicken and brown on all sides. It should take about 6 minutes. Season with salt.

Serve with your choice of dipping sauce or ranch dressing.

Serves 4.

Variation: Add 1/3 C. finely chopped pecans or sesame seeds to the breadcrumbs.

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