Whole Wheat Baked Breaded Chicken Strips
Breaded Chicken? Get it? We're using bread this time to coat the chicken. Think frugal! My family doesn't prefer to eat the heels of the bread, and sometimes it's just destroyed anyway; so there's no eating it. Here's something to do with extra bread.
Breaded Chicken Strips
Makes about 6 servings
Spray a large baking sheet with olive oil cooking spray or line it with parchment paper. Set it aside.
Cut about 1 1/2 pounds chicken breast into strips approximately 3" x 1" x 1/2."
Pulverize in a food processor:
4 slices whole wheat bread
1/2 tablespoon parsley flakes
Season the chicken strips with approximately:
1 teaspoon sea salt (I'm using pink Himalayan salt)
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
Allow the chicken to rest for at least 10 minutes after seasoning.
Melt 1/2 cup butter in a bowl. Put about 1/2 cup of the bread crumb mixture into another bowl.
One at a time dip the chicken strips into the butter, allowing the excess to drip off, then roll them in the bread crumbs. Place them onto the prepared baking sheet. Continue until all of the strips are coated, adding more crumbs to the working bowl as needed.
Bake the Breaded Chicken Strips at 375 for about 20 minutes or until they are sizzling and no longer pink inside (about 170F by thermometer.)
Enjoy!
Lightly Breaded Chicken Tenders for Sweet and Sour Chicken
This is a favorite meal at our home... lightly breaded chicken tenders served with sweet and sour sauce with pineapple tidbits and egg rolls. Years ago, a lady friend of mine who was from the Philippines taught me how to make several Filipino dishes. This was one of them. Enjoy!
These chicken tenders can be eaten "as is" with Ranch or barbecue sauce, or as specified for an Asian type meal.
Lightly Breaded Chicken Tenders for Sweet and Sour Chicken
Makes about 8 servings
Cut up 6 chicken breast halves into serving sized pieces. I like mine in strips about 1"x1/4"x3".
Put them into a bowl and season them with
2 tablespoons olive oil
1 1/4 teaspoons sea salt
1 teaspoon Adobo Seasoning (purchased or recipe here)
Stir the chicken and seasonings and allow to marinate from 30 minutes up to about 2 hours while making other preparations (like Egg Rolls!)
Gradually stir in 1 cup cornstarch (or potato starch for gluten free) into the bowl with the chicken. Make sure the chicken pieces are covered completely.
When it is time to cook the chicken, pre-heat about 3" peanut oil in a deep bottomed pan or wok until it is fairly hot. Drop the pieces one by one, carefully into the hot oil and cook them about 3 minutes, or until the meat is white and the coating has just a slightly golden tinge to it. These won't get really browned because they are cooked in cornstarch and don't have a heavy breading on them.
Using tongs or a slotted spoon, remove the chicken pieces from the hot oil and place them onto a paper towel lined serving plate. Repeat for remaining chicken.
Serve with choice of dipping sauce or as Sweet and Sour Chicken. Enjoy!
