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#ShareaSpoon - Parmesan Chicken Strips

Thursday, August 18, 2011

 Think Tank Momma

Share a Spoon

"Chicken Boobs"

Images provided via Google Images

I am really glad that Stephanie of Babes Rockin' Mami and Steph's Rockin' Bakery asked for a chicken theme this week.  I love chicken.  She specifically asked for the breasts!  Um....that's pretty much all I eat.  I know that most chef-types, cook-types, food people prefer dark meat.  They say it's more flavorful, more juicy, blah, blah....whatever.  I don't like the dark parts of the chicken.  It's....well....slimy.   I'm comfortable with myself....I'll just say it.... I AM A BOOB GIRL!

When I go to grocery shopping, I buy chicken at the wholesale clubs.  Unless it's on sale for a ridiculous price at the local grocery store.  I usually buy two 10lb bags of boneless, skinless chicken breasts.  I can get 10lb bags for $19.99 which makes it $1.99 per pound.  I can make that chicken go a long, long way for my family.  Depending on the size of the breasts, which are usually pretty large, 2 breasts usually will feed my whole family in chicken soup, chicken and rice, chicken pot pot, chicken and dumplings, and the list continues!

We do so many things here at Casa di Romano with chicken breasts.  I bake it,  BDC grills it, throw it in the slow cooker, and I cut it up and make it part of all sorts of yummy goodness.  I have some tips for you Smackers!  Many of those chefy-types, cook-types and other food people I mentioned earlier don't like white meat because it gets dry.  At least that's the complaint.  Um....don't over cook it!  When we grill our breasts and when we bake them, I usually make sure they are still half frozen.  Juicy chicken every single time!

I marinate chicken breasts as well.  For best results, take your frozen chicken breasts out, put them in a zip top bag, add your marinade, Italian dressing, whatever you like as flavoring and put in the fridge the night before.  Many of the store bought marinades say 30 minutes. it overnight.  WAY MORE FLAVAH!

My kids favorite thing is chicken tenders.  I make them baked, however, I also fry them on occasion.  I NEVER buy chicken tenders in the store.  For one thing, they are always expensive.  Another problem is they are really thin, which causes them to get dried out.  So, in order to make chicken tenders, I cut boneless skinless chicken breasts into tender sized strips.  I promise, once you try them this way, you won't buy the tenders anymore.  The thickness of the breast cut into strips gives a better mouth feel once you bake them or fry them!

Parmesan Chicken Breast Strips

4-5 boneless skinless chicken breasts cut into strips
2 cups all purpose flour
1 Tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 extra large eggs
3-4 dashes hot sauce
1/2 cup milk or cream
2 cups seasoned bread crumbs
1 cup grated Parmesan cheese

Cut boneless skinless breasts into even strips.  You should get 4-5 strips per breast.

Set up 3 shallow baking dishes.  In one mix flour and all spices.  The second mix eggs, milk and hot sauce.  In the last mix bread crumbs and grated Parmesan.

Season your strips with salt and pepper.

Dip dry strips in flour.  Shake off excess.  Dip floured strip into egg mixture.  

Roll strips in bread crumbs and Parmesan mixture.  Place coated strip on a baking sheet.

In a large pot for frying, bring peanut oil (canola would be fine)  up to 360 degrees.  Gently drop 4-5 strips into hot oil one at a time.  Fry tenders for 5-6 minutes until nicely browned.

Remove from oil and allow to drain on paper towels or brown paper bags.

Now, don't be scared of the cayenne pepper or the hot sauce.  These tenders are not "spicy".  My mom doesn't like spicy anything and she loves these.  It just adds the ever elusive "FLAVAH" we all search for!  Don't be scared of the frying either!  When things are fried at the right temperature, they are greasy! One more thing, and this is IMPORTANT!  Are you listening?  You can bake frozen chicken, and you can grill frozen chicken, but DO NOT FRY frozen chicken!  EVER! your turn to share a boob recipe!  Get your chicken on!  Also, click that Facebook "LIKE" button over there on the right for me!   


drollgirl said...

this is making me hongry!!!

and marinating for 30 minutes is pretty much a JOKE! overnight is the way to go!

Babes Mami said...

I only like the breasts too! We've been getting split chicken breasts super cheap (.98/lb) so I have tons. Should I just cut them of the bone?

Anonymous said...

What an insight survey, I like your article.

Buy Zojirushi Bread Machine

Working Mommy said...

I am always looking for new chicken recipes...will DEF be trying this one!!