Week 63, Recipe 1: Crispy Chicken Salads

 

NOTES

• Yum! An easy filling dinner and the kids ate up their crispy chicken strips with veggies and dip instead of on a salad.
• I found a copy cat recipe for Shake n Bake, modified it a bit, and used that as my seasoning.

INGREDIENTS

• Chicken breasts - about 1 lb or 2 large
• 2 eggs, beaten
• Stuff for salads - crispy lettuce, tomatoes, cubed cheese, chopped green or red onions, croutons, cooked and crumbled bacon (optional), yellow/red/orange peppers, etc.
• Homemade Shake n Bake coating (combine in a ziplock bag and toss to mix):
• 2 c. panko bread crumbs
• 2 tbsp vegetable oil
• 1/2 tbsp salt
• 1/2 tbsp paprika
• 1/2 tbsp celery salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried basil
• 1/2 tsp dried parsely (I left this out because I didn't have any)

DIRECTIONS

1. Mix all ingredients for the coating in a ziplock bag and toss to mix.
2. If your chicken breasts are thick or are thick just on one side, pound to an even thickness by placing under plastic wrap on a cutting board and using the flat side of a mallet to pound to an even thickness throughout. Season with salt and pepper.
3. Place beaten egg into one shallow bowl and the coating in another.
4. Dip chicken breasts into egg then the coating and fry the chicken over medium high heat oil in a large sauce pan (enough oil to coat the bottom of the pan with a thin layer) until browned on one side. Turn, and cook the other side.
5. Remove breasts to a cutting board and let cool a few minutes before slicing them at the diagonal into thin strips. Serve over your salad with dressing of choice.