It’s back to school time and my kids are ready for quick-to-eat dinners that won’t let them fall asleep on the table. They are still young (3 &5) and dinnertime is their least favorite time; they are tired, they are whiny and they just want to get to bed! This recipe is one of their favorite things to eat. Is it the parmesan cheese? The hint of garlic? I’ll never know. But it’s a winner every time!
- 6 skinless, boneless chicken breast halves – cut into 1/2 inch strips
- 1 egg, beaten
- 1 cup buttermilk (or, 1 cup milk + 1tsp vinegar)
- 1 1/2 teaspoons garlic powder
- 1/3 cup Parmesan cheese
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 quart oil for frying
- In the morning, place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate at least 4 hours (I leave them in there all day).
- In another large, resealable plastic bag, mix together the flour, bread crumbs, Parmesan cheese, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
- Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
PS: yes, you know I rarely fry, but baked chicken strips are just not the same for my family. Serve with a side of vegetables.