I won’t lie, I’ve given my kids those “nuggets” that are so unhealthy, judge away… However, the majority of the time I make chicken strips at home. They are super easy and the kids like them, so that’s a win in my book. The key to these is using panko rather than regular bread crumbs. That extra crunch the panko gives is just so delightful.
For the Recipe:
2 chicken breasts, but into strips
1 1/2 c. panko
2 tsp. salt
1 tsp. pepper
1/4 c. milk or water
Oil for frying, you are not deep frying so only enough to cook one side of the strip at a time
Mix the panko, salt and pepper on a paper plate (easy clean-up). In a bowl large enough to dip the chicken strips beat the egg and milk/water. Heat the oil in a pan over medium heat (you don’t want it too hot or they will burn), dip the strips in the egg then coat in the seasoned panko. Be sure the strip is completely coated in the panko, sometimes you have to pat it down a bit. Carefully place the coated strips in the pan, but do not overcrowd or they will steam and not get crunchy. Cook each side until it gets golden brown. Serve alone or with whatever dipping sauce you like.