I am always amazed when I look at a a kids menu. The same old things but the one staple to any kids menu is the chicken strips. These are almost always pre-frozen and pre-packaged chicken strip. Just dropped in the fryer and served to your kids as their dinner. 
If you read what is in those chicken strips you will be amazed that many times it is less cluck and more filler. Now please do not think that I am “hating” on the strips. I am not. I just know we can serve our children better chicken strips or nuggets. They are not hard to make and kids go gaga for them. They are also actually cheaper! So here are are a few of my favorites…..Have fun with your strips! Experiment and get feedback from your little people!
Captain Chicken Fingers
2 cups Cap’n Crunch cereal
1 1/2 cups panko bread crumbs
1 container egg beaters
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut into tenders
vegetable oil (for frying)
Coarsely grind or crush the two cereals and set aside. In another shallow dish pour the egg beaters into it and set aside.
Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken: pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip in the egg beaters, coating well, then dip in the cereal mixture, coating well. Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
Check out my live segment of News 9! It got silly when I suggested “touching your nuggets!”
News9.com – Oklahoma City, OK – News, Weather, Video and Sports |
Baked Ranch Fingers
2 teaspoon This Ain’t No Hidden Valley Ranch Mix (see blog for recipe)
1/4 cup flour
Egg Beaters
1 cup panko breadcrumb
2 lbs chicken tenders, or boneless skinless chicken breasts cut into strips
Heat oven to 425°F. Spray a non stick In a small bowl, combine the parsley, dill, garlic powder, onion flakes and basil. Season with salt and pepper. Place the flour in a shallow pie dish. In a second shallow dish, pour the egg beaters into. In a third shallow dish, combine the panko with half of the spice mixture.
Dip each piece of chicken into the flour, coating completely. Then dip into the egg, followed by the panko mixture. Place on the prepared cooling rack. Continue until all of the chicken has been coated.
Spray the top of the chicken with nonstick cooking spray. Bake until the chicken is cooked through and the coating is crispy, about 20 minutes.