Prep 5 mins
Cook 15 mins
Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated.
- 2 2⁄3 cups crushed saltines (about 80 crackers)
- 1 teaspoon garlic salt
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon paprika
- 1⁄8 teaspoon pepper
- 1 egg
- 1 cup milk
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2-inch strips
- oil, for deep-fat frying
- In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
On 10/22/08,these were made as part of mine and SO's dinner.I've made several chicken strip recipes,but never one using cracker crumbs for the coating.This recipe was very easy to make and even easier to eat.:). But, I thought that it could have used a bit more of the seasonings. If I do make this recipe again, the seasoning will be increased just a bit. Thanks for posting and "Keep Smiling :)"
Oh so very good!!!!!!! Some of us used honey mustard, some bbq sauce and some said they were best plain!!!! Made for Spring 2008 PAC.