What’s better than a plate of tender, fried chicken strips? Tell me if you know! For this southern gal, there are few foods that taste better than a plate of fried chicken. When done right, fried chicken is the ultimate comfort food that appeals to all ages. Recently Friar Tyst and I have discovered the best method for breading and frying chicken strips, and let me tell you, it is a game changer. Now, I’m just as much of a believer in the paper bag method as the next gal, but….there’s another way to do it that will change your life, and its so simple! All you need to do is mix the dry breading ingredients in a bowl, and the wet in a shallow dish. That’s it! Somehow the tossing motion of the bowl method gives the chicken a thicker, crisper breading. Oh! I almost forgot to mention the star of the show. Honey Mustard sauce. If you think you’ve tasted the best honey mustard, think again! Queenbee finally shared her secret recipe with me. Here it is: light mayo, honey, and yellow mustard. That’s it. It blew my mind that something so simple could taste so good…with everything! The key here is to use fresh honey from a local seller, don’t fall for the store-bought kind, it’s not the same. You can use whatever kind of yellow mustard your little heart desires, it’s all the same to me. For all of you Baptists and fellow church youth out there, this is the best example I can give you of how good this recipe is:
In short, try this recipe, you won’t be dissapointed.
Fried Chicken Strips: 4 large chicken breasts (preferably farm-raised), 1 cup unbleached all-purpose flour, 1 1/2 cups Italian or Panko breadcrumbs, 4 large brown eggs, 1 tsp. salt, 1 tsp. ground black peppercorns, 1 tsp. paprika, 1 tsp. garlic powder, 1 tsp. Flavor Mate Original seasoning blend.
On a plastic cutting board or other flat, washable surface, use a sharp knife to slice each chicken breast into thirds. In a medium mixing bowl, add the flour, breadcrumbs, and spices. Whisk until well combined. In a separate, shallow dish, whisk the eggs together until well combined. Add about one inch of vegetable oil to a large skillet over medium heat. Allow the oil to heat up while you bread the chicken. Create an assembly line with the chicken, wet, and dry ingredients in that order to make frying easy. Using a fork, dip a chicken strip into the eggs, let the excess drip off and use tongs to toss the strip in the dry ingredients. Shake off the excess and place the breaded strip into the skillet. Continue until all the chicken has been breaded and placed in the skillet. You should have a dozen chicken strips. Allow the strips to cook over medium heat for about three to four minutes per side. When the chicken is done on both sides, transfer it to a serving dish and begin making the honey mustard dipping sauce.
Honey Mustard Sauce: 1 cup light mayo, 1 tbsp. plus 1 tsp. yellow mustard, 2 tsp. honey.
Whisk together all of the ingredients in small mixing bowl. Serve immediately. Feel free to play around with the measurements here, just do what tastes good to you.:)
Be-dee-be-dee-be-dee that’s all for now folks!