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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This moist chicken goes from stove to freezer to table without losing flavor or texture, assures Barbara Eberlein. I usually get two frying pans going and have four cookie sheets full of chicken when I'm done. The hardest part is keeping my fellas out of it 'til dinner-time, notes the Belleville, Illinois cook. Ingredients:
1 package (15 ounces) dry bread crumbs |
1 can (8 ounces) grated parmesan cheese |
2 tablespoons italian seasoning |
2 teaspoons garlic salt, divided |
6 eggs |
1/4 cup water |
2-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips |
oil for deep-fat frying |
Directions:
1. In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture.
2. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months. Yield: 10-12 servings.
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