CORNFLAKE CHICKEN STRIPS
Hometown Recipes for the Holidays, American Profile
"In 1983, my children were begging for KFC extra-crispy chicken. Unfortunately, it didn't fit into my budget. I came up with a way to make extra-crispy chicken. It worked, they loved it, and now they all make chicken this way."
Deborah Carson, Fort Morgan, Colorado
Serve 6
Ingredients
• 4 cups crushed plain cornflakes
• 1/2 cup all-purpose flour
• 1 teaspoon Lawry's seasoned salt
• 1/2 teaspoon pepper
• 1 teaspoon poultry seasoning
• 2 eggs
• 4 boneless, skinless chicken breast halves, cut into thin strips
• Vegetable oil
Directions
1. Combine the cornflakes, flour, seasoned salt, pepper, and poultry seasoning.
2. Beat the eggs with 1 tablespoon water. Dip the chicken strips in the egg mixture and then roll in the cornflake mixture, pressing firmly to coat well.
3. Pour the oil into a large skillet to a depth of about 2 inches. Heat the oil to 250°F. Fry the chicken strips for 6 to 8 minutes, or until done. Serve warm with your favorite dipping sauce.
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