- 2 eggs
- 1 dash hot sauce (optional)
- 2 cups panko (Japanese-style bread crumbs)
- 1 cup whole wheat flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme, or more to taste
- 2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips
- canola oil for frying
- Beat eggs lightly in a bowl; add hot sauce. Place panko and flour in 2 separate bowls.
- Mix salt, paprika, pepper, thyme, dried basil, and garlic powder into panko.
- Coat chicken strips in flour. Dip into beaten eggs, and then into panko.
- Heat about 2 inches of oil in a large skillet over medium heat. Fry chicken strips in batches, until golden brown and until no longer pink in the center and the juices run clear, about 3 minutes per side.
05/10/2018
recipepes.com
Light and Crispy Chicken Strips, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
