Monday, January 27, 2014

Chicken Strips

2 large eggs
1 cup buttermilk
1 cup all-purpose flour
2 T. cajun seasoning
3 tsps. garlic powder
2 tsps. salt
2 tsps. black pepper
1 tsp. paprika
vegetable oil
2 pounds chicken tenderloins or skinless, boneless chicken breasts, cut crosswise into 1/2-inch wide strips

In a small bowl, whisk together the eggs and buttermilk.  In another bowl, combine the flour, cajun seasoning, garlic powder, salt, pepper and paprika.
In an electric skillet, heat oil to 375 degrees.
Dip the chicken pieces in the egg mixture and then in the flour mixture.  Cook for a few minutes on each side, or until no longer pink inside.  Drain on paper towels.

Adapted from Miss Kay's Duck Commander Kitchen

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