Sunday, March 31, 2024

Chicken Strips


This is similar to this other recipe I used to make, before I had food restrictions. I made up this recipe for myself and for my husband. I usually just eyeball the ingredients, so these measurements below are approximate, based on that other recipe. I always like to make way more "dipping stuff" than the recipes suggest because they're usually not enough.

You can either make strips or nuggets. It works the same, either way. You can use bread crumbs, but this is way less work, lower in carbs and probably has fewer calories.  This is EXCELLENT on salads, too.


4 skinless, boneless chicken breast halves

2 Cups flour (I use coconut, or almond, or a combination, to make it low carb and gluten free)

1/2 Cup freshly grated Parmesan cheese (I use the dairy-free type in the can, such as Nooch-It)

1/4 Cup each garlic powder, onion powder and Italian seasoning (use less if you don't like it with too much seasoning)

1/8 tsp. cayenne pepper (use more if you like it spicy!)

Pam spray or your favorite oil

salt and freshly ground black pepper

How to test to see if the oil is hot enough


1. Using a sharp knife, remove and discard any excess fat and gristle from the chicken breasts. Cut away the tendon from the fillet. Place 1 breast half, smooth side down, on a sheet of waxed paper (or parchment).  Top with another sheet. Pound cutlet until it is about 1/8 inch thick. Discard paper. Repeat process with the remaining breast halves. (NOTE: You can buy pre-made chicken strips or chicken sliced thin. Also, I rarely use wax paper or parchment. I just pound them without it)  Cut into strips or nuggets.

2. Mix all dry ingredients and cheese together well with a fork.

3. Dust the pounded cutlets with the mix in a shallow bowl on a clean sheet of waxed or parchment paper; shake off any excess.

4. Spray skillet liberally with Pam, or heat oil in the skillet over moderately-high heat until almost smoking. Place strips in the skillet and fry until crisp and golden brown (don't crowd them in the pan).  Turn them over with tongs and fry on the other side. Keep an eye on them so they don't burn. You don't Nobody wants overcooked, dry chicken.

5.  Move the strips to a plate or bowl and cover to keep warm; fry remaining strips in same manner. 

6. Serve with a dipping sauce (however, they're fine plain). I like to use sugar-free barbecue sauce for mine.


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