Cornflake Chicken Strips
- 4 cups crushed plain cornflakes
- 1⁄2 cup all- purpose fl our
- 1 teaspoon Lawry’s seasoned salt
- 1⁄2 teaspoon pepper
- 1 teaspoon poultry seasoning
- 2 eggs
- 4 boneless, skinless chicken breast halves, cut into thin strips
- Vegetable oil
Instructions:
In 1983, my children were begging for KFC extracrispy
chicken. Unfortunately, it didn’t fit into my bud get. I came up with a way to make extra- crispy chicken. It worked, they loved it, and now they all make chicken this way.
- Combine the cornflakes, flour, seasoned salt, pepper, and poultry seasoning.
- Beat the eggs with 1 tablespoon water. Dip the chicken strips in the egg mixture and then roll in the cornflake mixture, pressing firmly to coat well.
- Pour the oil into a large skillet to a depth of about 2 inches. Heat the oil to 250°F. Fry the chicken strips for 6 to 8 minutes, or until done. Serve warm with your favorite dipping sauce.