Bobby's Crumbed Chicken Strips

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Crumbed Chicken Strips
Fall In Love with home-made Crumbed Chicken Strips
This recipe makes roughly 3 dozen chicken strips
4 eggs.
1.2kg chicken fillet strips.
3 cups Cake flour.
Salt and pepper to season.
1 tbsp. thyme.
1 tbsp. cinnamon powder.
Panko breadcrumbs, or any breadcrumbs you have on hand.
1 cup buttermilk.
Place your chicken strips between 2 layers of cling wrap.
Using your meat tenderizer, hit down on the chicken, till thinner and flatter.
Season with salt and pepper.
Place all the chicken in a bowl and pour the buttermilk over the chicken.
Cover the bowl with cling wrap and pop into the fridge for 3 hours to marinate.
In a plate, place the flour add the cinnamon, thyme, salt and pepper and mix so that everything is well combined.
Take one chicken strip at a time out the buttermilk, shake the excess buttermilk off.
Dip in the flour and place on a baking tray.
Repeat till all the chicken strips are done.
Pop into the fridge and allow to chill for an hour.
Break the eggs into a bowl and whisk till well combined.
Dip the chicken into the egg and then roll in the breadcrumbs till the entire strip is covered in breadcrumbs.
Repeat till all the chicken strips are done.
Heat some oil in a pan.
Gently fry the chicken strips on each side till golden brown, remove from the oil and allow to drain on a hand towel.
Serve with a delicious side.
Prepared, tried and tested Bobby Swanson
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3 thoughts on “Bobby's Crumbed Chicken Strips”

  1. Pingback: Bobby’s Cheese and Mushroom Sauce | The Recipe Hunter

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