Total Time
1hr
Prep 15 mins
Cook 45 mins

Fast food perfected! And, it's much better for you too! Trust me, this recipe's a keeper!

Ingredients Nutrition

Directions

  1. Tenderize chicken breast and marinade in oyster sauce overnight. Peel and cut potatoes with a french fry cutter. Toss with olive oil coating evenly. Place single layer on a cookie sheet. Bake in 350 degree oven for 30 minutes, turn all and bake ten minutes more or until golden brown. Meanwhile, Stir together the flour, cornstarch and remaining spices. Cut chicken breasts in 1/2/ inch strips. Soak strips in milk then coast completely with flour mixture. Beat eggs well and coat floured chicken strips in the egg. Fry in olive oil (up to 1/2 cup) on medium high heat for 15 minutes, turning regularly until all sides are golden brown. Drain on paper towel. Serve with ketchup and cold beer. Enjoy!
Most Helpful

5 5

Better than fast food and more nutritious too!

4 5

I just love the oyster sauce marinade which gave so much flavor to the chicken strips. I also skipped the flour and egg as I wanted the oyster sauce to come through on its own. We just loved these strips. As Papa D, I also skipped the fries as we didn't need them with our egg rolls. Thanks for sharing. Made for PAC Fall 2012

4 5

For this recipe I'm basically rating the chicken fingers which were excellent! The oyster sauce marinade really make these delicious. These chicken fingers had just the right amount of texture, moist and full of flavor. I didn't make the fries as I'm not a fan of baked fries. I used "Fast Food Fries" by Ore Ida. I'm giving this a 4 star rating because the instructions are confusing, basil is listed twice in the ingredients but the instructions don't say where to add the 1 teaspoon or the 1/2 teaspoon of basil also not clear as to where to use the garlic salt or the cayenne pepper. For the tenders I used the 1/2 teaspoon of basil, garlic powder in place of garlic salt in with the flour and cornstarch mixture. I also omitted the milk as I felt the oyster sauce was a good bonding agent for the seasoned flour mixture. Made for Spring of 2012 PAC.