Fried Chicken Strips
Servings and Ingredients
|3 Hy-Vee large eggs|
|⅓ c. Hy-Vee flour|
|¾ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|1 lbs. Hy-Vee Cool Chicken boneless, skinless chicken breast tenderloins|
|1 ½ c. panko bread crumbs|
|Canola or peanut oil, for frying|
Things To Grab
- In a shallow plate, whisk eggs until frothy. In a separate shallow plate, mix flour, salt and pepper. In a third shallow plate, place panko bread crumbs. Dredge chicken strips in flour mixture, followed by egg mixture and finally in the panko bread crumbs.
- Pour enough oil into large, heavy pot to reach depth of 2 inches and heat oil to 350 degrees to 375 degrees. Fry 3 or 4 chicken strips at a time until internal temperature reaches 165 degrees, about 2 to 3 minutes. Remove and drain strips on paper towels. Repeat batches as necessary.
- *Nutrition Facts cannot be calculated due to the unknown amounts of fat added due to frying.
Hy-Vee Seasons Fall 2012.