Double-Dipped Fried Chicken Strips

Reader Contribution by Natalie K. Gould
Published on April 21, 2021

I love fried chicken. It’s the epitome of comfort food. Pair it with mashed potatoes and my heart soars. Maybe I’m the only one who suffers this affliction, but when I eat fried chicken, I am clumsy and incredibly ungraceful about the bones. I always end up biting one, poking my hand with one or scratching myself. I hate it. Not to mention the meat tends to be pretty greasy and sometimes the coating falls off. Note this: There is nothing worse than the fried part falling off before you take a bit of it with chicken. Half the reason I eat fried chicken is for that coating. You best believe I want to eat the crunchy part with the chickeny part. Did we already talk about how much it sucks to cut up a chicken? I do not enjoy this one bit.

Because of my sufferings, I came up with a recipe that combines the indulgence of fried chicken with the ease of boneless chicken. These are fried chicken strips, and I wish I could eat them every day. I wish I was eating them right now. They are best served along side warm cornbread dripping with honey and buttery mashed potatoes (because we need a healthy vegetable in there). Simmer down, Nelly, we’re all going to learn how to make this.

Ingredients:

1 package chicken breast tenders

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