I’ve been making these chicken strips for years, but sometime over the last few years I forgot about them! Maybe it was during the phase where A (my daughter) would only eat Kraft Macaroni and Cheese, or maybe even when I was pregnant with her and had gestational diabetes, with my husband taking that as an opportunity to make steak ALL THE TIME ( yuck! Okay, not yuck, I can handle some steak, but not three times a week). I’m not sure but I know it had been a long time since I made these succulent chicken strips.
This recipe is actually adapted from one of the first cookbooks I ever owned, The Family Circle Cookbook New Tastes for New Times, which was published in the early 90′s. A has been on a chicken and rice kick recently, and I’m getting sick of just plain chicken breasts with no breading! That’s when I remembered these. Chicken tenders ( strips) are dipped in yogurt and then dusted with a flavorful mixture of flour and spices. The version I make is slightly spicy though, so for her’s I just dipped two chicken strips in the yogurt and then dusted them in flour seasoned with garlic powder, dried parsley.salt and pepper.
I use what I think is a lot of cayenne pepper in the flour, and yet, for me personally, I think they could be spicier. If you really like spicy foods, I suggest starting with the 1 teaspoon I have listed, fry up one or two, taste them and adjust from there. I’ve made them too hot before, trying to improve on the hotness ( ? It makes sense to me!) but I really like how I made them here, spicy but not overly, garlicky but not overly!
I really suggest using a good pair of tongs (fish tongs would work wonderfully) so that the coating doesn’t come off while you turn it.
- 2 pounds chicken tenders or 2-3 chicken breasts cut into strips
- 1½ cups all-purpose flour
- 1 5.3 ounce container plain yogurt ( I used plain Greek yogurt this time)
- ¼ cup milk
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cayenne (red) pepper
- 1 teaspoon dried thyme leaves, crushed
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- vegetable or canola oil, for frying
- In a shallow bowl combine the flour, parsley, black pepper, cayenne pepper, thyme leaves, garlic salt, and garlic powder, mix well.
- In another shallow bowl whisk together the yogurt and the milf until smooth,
- Dip the pieces of chicken one at a time in the yogurt mixture, spreading down with your fingers to ensure a thin, even coating, then dredge in the flour, pressing the flour mixture on each piece. Allow to sit for 5 minutes before frying ( this helps the coating stick!)
- Heat about ¼ inch of oil in a large frying pan or cast iron skillet over medium-high heat. Working in batches if necessary, fry the chicken pieces for about 5 minutes on one side, then turn carefully and continue to fry for 2-3 minutes more or until chicken is cooked through and golden brown.
Adapted from Family Circle Cookbook New Taste for New Times