Steer clear of the drive-through, and offer your family a kid-friendly, home-cooked chicken meal instead! Try one of these similar-to-fast-food options to put on your dinner table tonight.
Parmesan chicken strips
Serves 4
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, beaten
- 1 cup Italian-seasoned bread crumbs
- 1/2 cup grated parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Directions:
- Place the chicken between two sheets of plastic wrap. Pound the chicken breasts to an equal thickness. Cut into 1-1/2-inch strips, then pat dry.
- Set up three shallow casserole dishes, plates or baking pans.
- Combine the flour, salt and pepper in the first one. Add the beaten eggs to the second. Mix together the bread crumbs, parmesan, garlic powder and basil in the third.
- Dredge both sides of the chicken strips in the flour mixture, and shake off the excess.
- Dip each strip into the beaten egg.
- Finally, place the strips into the bread crumbs. Press the breading lightly onto the strips to evenly coat them.
- In a large skillet, heat the butter and oil over medium heat.
- Cook the strips in the pan for approximately 3–4 minutes per side or until golden brown and fully cooked.
- Drain on paper towels, then serve with a side of marinara sauce for dipping and cut-up veggies or a garden salad.
Crunchy chicken bites
Serves 2
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground pepper
- Pinch of cayenne and salt
- 3/4 cup vegetable oil for frying
Directions:
- Cut the chicken into small bite-size pieces (the smaller the piece, the crunchier it will be).
- Beat the eggs in a small bowl.
- In a medium bowl, mix together the flour, garlic, paprika, pepper, cayenne and salt.
- Dip the chicken pieces into the beaten egg, making sure each piece is completely covered, then drop them into the flour mixture. Toss to fully coat.
- Heat oil in a medium skillet over medium heat. Deep-fry the chicken pieces for approximately 3 minutes per side or until golden brown and fully cooked.
- Drain on paper towels, and serve with your favourite dipping sauce.
Quick chicken tacos
Serves 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 1 package taco seasoning
- 8 soft flour or corn tortillas
- 1/2 a head of iceberg lettuce, chopped
- 4 medium tomatoes, chopped
- 2 cups grated Monterey Jack or pepper jack cheese
- Salsa and sour cream to taste
Directions:
- Cube the chicken into pieces.
- In a large skillet over medium heat, heat the oil and saute the chicken for 10–15 minutes or until fully cooked and the juices run clear.
- Add the taco seasoning package to the cooked chicken, and follow the package directions.
- Warm the tortillas in the microwave until soft.
- Top each tortilla with the taco chicken mixture, cheese, lettuce, tomatoes, sour cream and salsa.
- Roll or fold the tortilla in half, and serve.
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