cracker fried chicken strips. Here's a delicious home-cooked recipe that is sure to be popular with the kids - kindly shared by. Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl.

Arrange strips of chicken in the bottom of a. seeds, butter and crumbs. Toss chicken strips with barbecue sauce. Best served hot, right out of the microwave. You can cook cracker fried chicken strips using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of cracker fried chicken strips

You need 2 lb of skinless chicken breast strips.
Prepare 3/4 cup of vegetable all.
You need 2/3 cup of all purpose flour.
It's 2 of eggs beaten.
You need 1 tbsp of milk.
Prepare 1 packages of saltine crackers crushed fine.
Prepare 1 tsp of peprika powder.
Prepare 1 1/2 tsp of garlic powder.
You need 1 tsp of salt.
You need 1/2 tsp of pepper.

These oven fried chicken strips bake in butter for a crunchy chicken strip that tastes like it's been fried! Start by dredging your chicken strips in flour. And then press the strips into panko. Panko is a Japanese bread crumb that comes out super light and crispy.

cracker fried chicken strips instructions

take a frying pan and let heat up, pour ur vegetable oil into frying pan let heat up to 280°F, useing the thermometer or set heat to 5 on ur electric stove. on gas stove medium heat for a minute or two..
mix egg and milk together.beat well, in one bowl put flour, and for saltine crackers crumbled in a ziplock bag .add the four seasonings to the crackers.shacking bag well..
take a strip.of chicken dip in egg, flour ,egg then crackers crumbs. now repeat steps on the remaining strips ..
add about 3 to 4 strips at a time, fry on each side for 4 1/2 minutes.if larger pieces fry then a lil longer or cut them down to fry..
when they are golden color, flip them. take out one at a time placeing them on papertowels... continue frying all pieces until done..
serve when hot or warm...these are good..

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