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Fried Chicken Strips

Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 898kcal

Ingredients

Side Salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber
  • 1 TBSP Red onion shaved
  • 2 TBSP Carrots peeled and shaved
  • 4 tsp Blue Cheese Dressing

Honey Mustard

  • 2 TBSP Dijon mustard
  • 2 TBSP Honey
  • 2 TBSP Mayonnaise
  • 1 tsp White vinegar

Seasoning

  • Salt
  • Black pepper

Chicken Strips

  • 8 oz Chicken breast boneless skinless cut into thick strips
  • 1/3 cup All-purpose flour
  • 2 Eggs beaten
  • 1 to 2 cups Seasoned Panko bread crumbs
  • 2 to 3 cups Canola oil or your preferred high smoking point oil

Corn

  • 2 tsp Butter
  • 1 cup Corn

Lemonade

  • 24 oz Lemonade cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Arrange the ingredients for the salad in a bowl. Wait to dress the salad until serving.
  • Make the honey mustard: In a bowl mix all the ingredients together until fully combined. Season with salt and pepper to taste. Set aside.
  • Season the chicken with salt and pepper. Coat the chicken well with flour, then dip it into the egg, then coat well with the breadcrumbs, pressing the breading on firmly to coat well.
  • Heat the oil in a saute pan on medium heat to 325 °F (162 °C). Once hot, fry the chicken to golden brown to an internal temperature of 160 °F (71 °C). Set aside on paper towels to drain excess grease and lightly season with salt.
  • Melt the butter in a saute pan over medium heat. Saute the corn until hot and tender. Season with salt and pepper to taste.
  • Dress the salad.
  • Serve the chicken strips with honey mustard, salad, corn, and lemonade.

Nutrition

Calories: 898kcal | Carbohydrates: 119g | Protein: 47g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 271mg | Sodium: 863mg | Potassium: 1072mg | Fiber: 6g | Sugar: 65g | Vitamin A: 7242IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 5mg