Honey Chicken Strips
Last week I made some delicious homemade chicken strips. The recipe came from my food-loving friend Emily, who originally pilfered it from Rookie Cookie. I may never eat another dino nugget for as long as I live. (If you know how deep-rooted my love for dino nuggets happens to be, you'll understand just how much I enjoyed these strips!)
Our whole family loved them, even the difficult-to-impress husband. He begrudgingly admitted they were fantastic. Four times. I have made a really yummy Ritz Chicken before and assumed this recipe would turn out to be very similar. It didn't. Since I'm in a declaration kind of mood: I'll never make Ritz Chicken again either.
Ingredients
2 sleeves of Ritz Crackers (I used a generic store brand, not Ritz)
1/2 cup fresh grated Parmesan cheese
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
4 or 5 chicken breasts
4 eggs
4 Tbsp honey
2 Tbsp water
Directions:
Set the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
Seal the crackers into a gallon-size ziploc bag. Use a rolling pin or just a can from your cupboard to crush the crackers into crumbs. (I tried it in the food processor once, but we did not like the taste of the powdery result.) Combine the crumbs, Parmesan, paprika, garlic powder, salt and pepper in a bowl.
In a separate bowl combine eggs, honey and water. Whisk until well combined and set aside. (I almost left out the honey because I wasn't sold on the concept. What a mistake that would have been! The hint of honey taste was divine!)
Rinse the chicken and pat dry. Cut the chicken into strips, about 1/2 to 1" thick.
Set up a dredging station by setting the chicken on the table first, then the egg mixture and then the crumbs. Dip the chicken strips in the egg mixture and then into the crumbs. Put the chicken back in the egg mixture and then back into the crumbs (double dip). Place the chicken on the prepared baking sheet and repeat with the rest of the chicken.
Bake for 25-30 minutes, until crust begins to brown and chicken is cooked all the way through. Serve with ketchup, mustard, fry sauce, barbecue sauce or honey.
I took Emily's advice and recruited a sous chef.
Our whole family loved them, even the difficult-to-impress husband. He begrudgingly admitted they were fantastic. Four times. I have made a really yummy Ritz Chicken before and assumed this recipe would turn out to be very similar. It didn't. Since I'm in a declaration kind of mood: I'll never make Ritz Chicken again either.
Ingredients
2 sleeves of Ritz Crackers (I used a generic store brand, not Ritz)
1/2 cup fresh grated Parmesan cheese
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
4 or 5 chicken breasts
4 eggs
4 Tbsp honey
2 Tbsp water
Directions:
Set the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
Seal the crackers into a gallon-size ziploc bag. Use a rolling pin or just a can from your cupboard to crush the crackers into crumbs. (I tried it in the food processor once, but we did not like the taste of the powdery result.) Combine the crumbs, Parmesan, paprika, garlic powder, salt and pepper in a bowl.
In a separate bowl combine eggs, honey and water. Whisk until well combined and set aside. (I almost left out the honey because I wasn't sold on the concept. What a mistake that would have been! The hint of honey taste was divine!)
Rinse the chicken and pat dry. Cut the chicken into strips, about 1/2 to 1" thick.
Set up a dredging station by setting the chicken on the table first, then the egg mixture and then the crumbs. Dip the chicken strips in the egg mixture and then into the crumbs. Put the chicken back in the egg mixture and then back into the crumbs (double dip). Place the chicken on the prepared baking sheet and repeat with the rest of the chicken.
Bake for 25-30 minutes, until crust begins to brown and chicken is cooked all the way through. Serve with ketchup, mustard, fry sauce, barbecue sauce or honey.
I took Emily's advice and recruited a sous chef.
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