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Saturday, August 16, 2014

Restaurant Style Chicken Strips

First off, let me give credit where credit is due.  My friend Jenny shared her homemade chicken finger recipe with me the other day.  I was craving these for some reason, but had never had much luck with making them homemade.
So I took a look at her recipe, tweaked it a bit and made it my own.  Thanks for the inspiration Jenny!
We no longer purchase chicken nuggets, fingers, strips, whatever you want to call them from the grocery store.  Ugh, I just cannot get myself to eat those, let alone my kids.  Have you seen the ingredients on the backs of those bags?  Not exactly "food".
With sweet corn already on the menu the night I made these, along with some baked beans, I figured this night was as good as night to try them out.  I will say I cooked these outside.  I cannot stand the smell of things pan frying in my house.  Yuck.
The verdict?
Super good!  We all liked them, dipping them in barbecue sauce and ranch dressing.  Killer crunchy, just like you would order off a menu in a restaurant.
Instead of deep frying like Jenny did, I pan fried them in coconut oil.  Have you used coconut oil for cooking yet?  You need to!  No, it will not make your food taste like coconuts.  I buy mine off Amazon.  You can purchase yours here.
I also rub coconut oil on all of my kids boo-boos {which is a lot!}, but using it for beauty and health regimens is a whole 'nother post!
Oh...and before I share the recipe, I wanted to share the photo of the Little Miss that we took on vacation.  It pretty much sums up her personality.  She can turn it on and off like a light switch.  Very dramatic, yet super sweet, all while acting like she is 18 instead of 3.  We have our hands full with her.
And by the way, she loved these chicken strips!


Restaurant Style Chicken Strips

Print this Recipe!

4 boneless, skinless chicken breasts cut into strips
3 c. flour
3 eggs
1 t. salt
1 t. pepper
1/2 t. cayenne pepper
1 t. garlic powder
2 c. coconut oil

1.  Heat oil in a deep skillet over medium-high heat.
2.  Put flour and seasonings in one bowl, mixing the three eggs in another bowl.
3.  Take a chicken strip and coat it into the flour, shaking off the excess.
4.  Dip flour coated chicken in the egg.
5.  Take flour and egg coated chicken strip and dredge through the flour one more time.
6.  Place chicken strip in the hot skillet.
7.  Cook chicken strips 4-5 minutes a side, until darn brown and crispy.  Continue flipping chicken to brown all sides.
8.  Remove chicken from the oil and drain on clean paper towels.
9.  Serve with dipping sauces: barbecue, ranch, honey mustard, ketchup, etc.

Would you like to comment?

  1. I use coconut oil for MANY things. And I don't fry stuff at home, but I may just try this coconut oil version! Thanks!

  2. I know this post is several months old now but I just came across this site via the freezer meals article on Vocalpoint. I'm wondering if these will freeze well?

  3. Hi! Thanks for stopping by. I have not frozen them, but I've heard they freeze pretty well (another friend tried it). She said they work well reheated in a toaster oven once taken out of the freezer. Good luck!

  4. Thank you!! Have scoped out your site now and have gotten lots of new recipes! Going to be trying a lot of them this weekend and hopefully filling my freezer! Love your site!!