Easy Weeknight Chicken Strips
Chicken is awesome. It is usually my stand by dinner if I haven't come up with anything more enticing for the day. This recipe is a very easy way to prepare chicken, especially if you do not have many chicken breasts to work with. I made these chicken strips from just two breasts and cut each breast into about 4 pieces. First, place the chicken breast between two pieces of plastic. Then with a meat hammer, pound the breast out until it is about a 1/4 inch - 1/2 inch thick. The thinner the breasts are, the quicker they will cook. After I pound out the pieces, I cut each one into strips. Salt and pepper each chicken strip on both sides, then place into a small bowl. Cover the strips with the milk and let sit for 15 minutes.
In another bowl, place your bread crumbs. Heat a cast iron skillet to medium heat with 2 or 3 Tbsp olive oil in it. Once the breast strips have soaked for a few minutes in the milk, place them in the bread crumbs and cover lightly on both sides with the crumbs. Place these in the hot skillet and cook about five minutes on each side. Remove chicken strips from the pan and drain. For dinner tonight, my husband and I used shredded cheddar cheese on a flour tortilla and cut the chicken strips into smaller pieces. The chicken was extremely tender and juicy and was fantastic on a tortilla as a wrap. I used BBQ sauce on my chicken wrap, my husband eats them without sauce. Delicious either way!
Cook Time
Ingredients
- 2 chicken breasts
- 1/4 cup milk
- 1 tsp salt, freshly ground
- 1tsp pepper, freshly ground
- 1/2 cup bread crumbs
- 2-3 Tbsp olive oil
Instructions
- Pound out chicken breasts to about 1/4 inch thick between two pieces of plastic. Cut each breast into 4 or 5 pieces or strips depending on how large the individual breast is. You could actually cut the strips into chicken nuggets if you like. Sometimes my kids like them better as nuggets.
- Salt and pepper both sides of the chicken strips. Place into a small dish or bowl and cover with milk. Let sit for about 15 minutes in the milk. I think this actually helps keep the chicken more moist.
- In a separate bowl, place bread crumbs. After the chicken strips have sat in the milk for a few minutes, dredge them into the bread crumbs and cover both sides.
- Heat olive oil in a cast iron skillet (or heavy pan) to medium heat. Place chicken strips into the pan and cook about 5 minutes on each side. The chicken strips should become a light golden color, beautiful!
- Once the strips are cooked, remove them from the pan and drain on a paper towel. Serve with flour tortillas and shredded cheddar cheese and make into yummy wraps! Or just serve with dipping sauces, such as BBQ or ranch dressing. Either way, I think you will love these easy chicken strips!
