Crispy Sour Cream Chicken Tenders |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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I hadn’t made this in years, but when I came across the recipe (it was dated 1984) I recalled how much we all liked this “finger food”. So I pulled out the frying pan, heated up the butter and oil, dipped some chicken strips that I had in the freezer, and fried up a batch…for once, my memory was right on! Read more ! These are quick and easy, good with BBQ sauce or ranch dip (a spicy southwestern ranch would be good, too) or hot sauce or honey mustard sauce made with mayonnaise (my favorite) – whatever floats your boat. I didn’t regret finding that oldie but goodie recipe! Use any leftovers to make a tasty sandwich wrap the next day…I used a little Caesar dressing and some crispy romaine – delish. Ingredients:
2 large boneless, skinless chicken breasts, sliced into strips |
1 egg |
1 cup sour cream |
2 cups panko crumbs or finely crushed garlic croutons |
1/2 cup flour |
1 teaspoon garlic salt |
pepper to taste |
(if you’re going for the hot sauce, add some pepper flakes or cayenne pepper to the seasoning, if you want an extra kick) |
peanut oil (or other oil of choice, but i like peanut oil for its heat tolerance) |
3 tablespoons butter |
Directions:
1. Beat egg in a shallow bowl.
2. Whisk in sour cream.
3. In a separate shallow bowl, combine crumbs, flour and seasoning.
4. Lay the chicken strips in the bowl with the sour cream/egg mixture and let the meat pieces soak in it for 5 minutes.
5. Dip the sour cream coated chicken strips in the crumb mixture.
6. Have the oil pre-heated and ready in the frying pan, then add the butter just before adding the chicken strips (I heat enough peanut oil in the frying pan to come up about 1/2”, heating the oil to about 340 – 350 degrees…adding the butter just before adding the meat to the pan prevents the butter from burning).
7. Fry strips until golden brown on the bottom – flip and continue frying until meat is cooked through (frying time will depend on how small or large you cut your strips).
8. Drain pieces on some paper toweling and serve immediately with your favorite dipping sauce.
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