Recipe of Cauliflower Breaded Chicken Strips

Light And Crispy Chicken Strips

Place your chicken in bowl with the pork rinds and bury it, press down for a nice and even coat of breading.

Recipe Summary Light And Crispy Chicken Strips

Light and crispy chicken strips or nuggets that are juicy on the inside and crispy on the outside. Kids love them and they are really customizable to your liking. I use whole wheat flour and canola oil for a healthier twist.

Ingredients | Cauliflower Breaded Chicken Strips

2 eggs

1 dash hot sauce (Optional)

2 cups panko (Japanese-style bread crumbs)

1 cup whole wheat flour

2 teaspoons salt

2 teaspoons paprika

2 teaspoons ground black pepper

2 teaspoons dried thyme, or more to taste

2 teaspoons dried basil

½ teaspoon garlic powder

1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips

canola oil for frying

Directions

Beat eggs lightly in a bowl; add hot sauce. Place panko and flour in 2 separate bowls.

Mix salt, paprika, pepper, thyme, dried basil, and garlic powder into panko.

Coat chicken strips in flour. Dip into beaten eggs, and then into panko.

Heat about 2 inches of oil in a large skillet over medium heat. Fry chicken strips in batches, until golden brown and until no longer pink in the center and the juices run clear, about 3 minutes per side.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Cauliflower Breaded Chicken Strips

prep: 20 mins cook: 6 mins total: 26 mins Servings: 4 Yield: 4 servings

TAG : Light And Crispy Chicken Strips

Meat and Poultry Recipes, Chicken, Fried Chicken Recipes,