Chicken Strips (Another I-can't-believe-it's-not-posted-yet recipe)
Level of difficulty: stressed stressed (It can be kinda time consuming and messy, but you'll get used to it the more you make it.)
You're gonna need:
-Boneless, skinless chicken breast or chicken tenderloins
-Flour and/or unseasoned breadcrumbs
-Eggs, beaten
-Spices, including salt and pepper
-Vegetable oil
-Large bowls
-Fork
-Knife
-Microwave (for defrosting)
-Stove
-Large pot
-Paper towels
Directions:
If chicken is frozen, you might want to take a day or two to thaw it in your refrigerator. But since you have no time for that, then use running water or your microwave. But be careful; your microwave WILL cook part of your chicken! So, it's better to use fresh chicken. I reccommend that you cut the chicken breasts into strips after thawing, because it will not take them to cook as long as whole breasts do. Using bone-in chicken will take forever to cook, and there may be pink spots around the bone, even when you fry it.
Preheat the oil in your large pot. Use medium-low heat, so you do not burn the coating that you will add to the chicken. When the oil is hot, it should have some ripples in it, like water when you throw a stone in it. While the oil is preheating, take several eggs, crack them into a large bowl (do not include eggshells), and beat them with a fork or whisk.
REMEMBER. ALWAYS WASH YOUR HANDS AFTER TOUCHING RAW MEAT, POULTRY, OR EGGS. DO NOT TOUCH YOUR EYES OR MOUTH, OR SWALLOW ANY PART OF THE RAW CHICKEN OR EGGS. YOU MAY BECOME SERIOUSLY ILL IF YOU ARE NOT CAREFUL. USE TONGS TO HELP PREVENT ILLNESS OR INFECTION.
...But I'm sure you already know that.
Anyway, pour the flour or breadcrumbs in another large bowl. I like to use a mixture of flour and breadcrumbs. Mix in salt, pepper, and any other spices that you like. My reccommendation would be crushed red pepper, for some southern-style spiciness. Mix spices, flour and/or breadcrumbs in the bowl with a fork.
Coat each individual piece of chicken in the beaten eggs, using tongs, and then dip each piece coated by egg in the flour/breadcrumb/spice mixture, using another pair of tongs. Your oil should be hot by now. CAREFULLY dip each piece of coated chicken into the pot of oil, slowly as to avoid splattering. If the oil does not bubble when your chicken is dipped in, then the oil is still not hot. Take out the pieces when they are a golden brown and place them on a bed of paper towels AWAY from heat. ALWAYS cut the chicken open, preferably on the thickest part, to see if it is done. There should be NO pink whatsoever. The meat should be white and stringy, yet tender.
When all chicken strips are done, turn off heat, wash hands, and serve with your choice of sauce, in pastas, in salads, or in sandwiches. This is a great menu item for multiple guests.
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