1 tsp. garlic salt
1/2 tsp. dried basil
1/2 tsp. paprika
1/8 tsp. pepper
1 egg
1 cup milk
1-1/2 lb. boneless, skinless chicken breasts, cut into 1/2-in. strips
Oil for deep-fat frying
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| FRIED CHICKEN STRIPS | ||
| Yields 6 servings | ||
| 2-2/3 cups crushed saltines (about 80 crackers) 1 tsp. garlic salt 1/2 tsp. dried basil 1/2 tsp. paprika 1/8 tsp. pepper 1 egg 1 cup milk 1-1/2 lb. boneless, skinless chicken breasts, cut into 1/2-in. strips Oil for deep-fat frying |
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| In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and milk. Dip chicken into 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. | ||