For Dressing: Whisk together ingredients, refrigerate.
For Chicken: Cut chicken into 1\" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot.
For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing.
enjoy!
Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved.
Coat potatoes and chicken strips.
Heat oil in pan and fry chicken and potatoes until done.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
Combine the first 6 ingredients in a shallow dish, and set aside.
Combine the chicken and the buttermilk in a plastic zip-top bag; seal and marinate in refrigerator 30 minutes.
Remove the chicken and discard the marinade.
Pour olive oil in skillet to just barely covering the entire bottom of the pan.
Heat oil over medium heat.
Dredge a few chicken strips at a time in breadcrumb mixture, tossing to coat.
Add chicken to the pan, and cook 3 minutes on each side or until done.
horoughly blended.
Place the chicken strips in a ziplock baggie or
ork to pick up one chicken strip at a time, and
Pat chicken pieces dry.
Make a
Cut chicken in 1-inch wide strips. Season heavily with Creole seasoning.
Soak in egg and milk mixture a minimum of 1 hour or up to 12 hours.
The longer it soaks, the more tender it will be.
At least 15 minutes prior to deep frying, put chicken strips (that have been drained) in a bag with enough flour to coat well. Shake bag of chicken and flour until coated completely.
Let chicken stay in bag of flour until oil is hot. Drop strips in oil and fry. Do not overcook.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry chicken strips in the hot oil until warmed through, 2 to 3 minutes. Transfer chicken to paper towel-lined plates using a slotted spoon. Cut chicken into bite-size chunks.
Layer mashed potatoes, Cheddar cheese, corn, and chicken, respectively, into individual serving bowls.
il for frying.
Dip chicken into flour, then buttermilk, then
Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.
Combine milk and yogurt.
Add chicken strips, toss to mix. Combine dry ingredients on piece of wax paper.
Put 1/4 inch oil into skillet and heat to 325\u00b0.
Add evenly coated chicken, avoiding overcrowding skillet.
Cook until browned on bottom. Turn to brown other side.
Remove from oil to drain.
Serve immediately.
Place butter inside baked potatoes. Add cut up chicken strips. Mix gravy according to package directions. Pour over chicken. Top with cheese.
In skillet or wok, in 2 tablespoons oil, stir-fry chicken strips until opaque.
Remove and set aside.
Add seasonings to flour in a Ziploc bag (add a little more than to taste).
Shake bag to mix dry ingredients.
Flour chicken strips by putting in bag and shaking.
Fry in a deep fryer until done!
Fried Chicken:
In a shallow baking
Fried Chicken:.
Place chicken in a shallow glass dish.<
ne at a time, dip chicken pieces into egg mixture, then
Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
Cover and chill.
Prepare fried chicken: Whisk flour with black and