Chicken Strip Dinner!

Hi, everyone!

I made chicken strips for dinner today. And of course, the family loved it, so I know y'all will too. I also made dessert,  but I forgot to document it, oops...I'll try next time! :) Even though most of it was eyeballing measurements, I'm sure it'll come out fine when you make it. So, let's get to the ingredients and recipe!

Ingredients:

2 packs of boneless chicken breast tenders (number of strips varies per pack)

flour

garlic salt

any other seasonings

2 eggs

milk

vegetable oil

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Haha, sooooo, I don't have a picture of the tenders I used, but I found one on the HEB site, they're the exact ones. I'll attach it below: The first thing you'll do is defrost your chicken tenders for 10 minutes or until not frozen anymore.

While that's defrosting, get a medium-sized pan and fill it up about halfway with vegetable oil. And put your stove on medium heat, this will take a few minutes to heat up.

Next, gather your ingredients. Sometimes if we felt like having spicy tenders, we would add cayenne pepper. But, these are the ones I used for today. You can add pretty much any flavoring in there. Whatever your heart desires. The measurements here are a bit off, lol. I poured about I assume 2 cups of flour, 1 1/2 caps(used the one it came with) of garlic salt, and about 2 shakes of Cavender's seasoning.

Then, you'll gather 2 medium size bowls. In one bowl, you'll crack both of your eggs and pour about 1 cup of milk. Whisk that together to make your egg mixture. Then in the other bowl, add your flour, garlic salt, Cavender's, or whatever seasoning you're using to make your breading. Apparently, people taste the breading before coating their tenders. I tried the breading one time my aunt made it and it just tasted like plain flour and she said it was perfect. I was hesitant because it was just flour and seasonings. Whenever I made this, I did not try it...I was a baby about it. But, once cooked...the tenders were packed with flavor!

You can start coating your tenders in the egg with a nice even coat all around. Then coat them in breading. For this process, I use a fork as it can be a little messy. I'd also get an extra fork, for by the stove so you can flip them while they are cooking. To check if the oil is ready, I sprinkled some flour into the pan and it sizzled a bit, so it was ready!

I'd recommend you bring the bowl with you to the stove, as you transfer the chicken to the pan just so you won't make more of a mess on the floor, haha. I placed about 4 - 5 tenders in the pan at a time, it's best to do them in batches. Flip them whenever they are golden brown. It took about 4 minutes on each side. This is what they looked like before I flipped them. Beware, the next picture is pretty messy, I can't stand the stove getting messy!

Then, after a few minutes of flipping them, they should be ready to be taken out. My aunt told me to make sure they're cooked all the way, cut one in half and it should be white, cooked inside. Also, during the whole flipping process, the oil will be popping. So, I'd recommend wearing cooking gloves or something. But, I'm a baby when it comes to that stuff and pain, so it stung for a sec as the oil pops on you! Either way, this is what they looked like before plating them.

When plating them, I just had a plate with 2 layers of paper towels. As you transfer the tenders, I'd tap the fork on the edge of the pan to drip the excess oil back into the pan. It took a few minutes for them to cool down and I was ready to serve the first batch. Out of 2 packs, it made about 4 batches. So, a good amount of tenders for the family. Here they are on the plate:

For sides, you can literally have anything! We had instant mashed potatoes + macaroni and cheese. Pshhh, it was so hard cooking all 3 of those at the same time! But, I survived! So, that's it! Pretty easy meal idea that you can make into your own with any seasonings and sides. I hope y'all get to make it and enjoy this meal.

Until next time,

Zelly :)