Crispy Fried Chicken Strips

While Tom was in Iraq, he at a lot of chicken.  Chicken wasn't his favorite meat before he left, and it certainly isn't now.  For him to eat chicken and like it, especially white meat like chicken breasts, is challenging at best.  Normally if he hears that we are having chicken breasts, that's when he starts offering to take us out to dinner.  No kidding.

Well, I ran across this recipe online at www.allrecipes.com, adapted it to fit our needs, and voila, we have chicken that he will eat.  Just as long as I have homemade tartar sauce to go along with it.  Ahhhhh...yet another recipe to share...

Crispy Fried Chicken Strips

• 1/2 C dry bread crumbs
• 2 T whole wheat flour
• 2 Tdry potato flakes
• 1 t sea salt
• 1/2 t black pepper
• 2 eggs
• Olive oil for frying
• 2-3 skinless, boneless chicken breasts, pounded to about 1/2" thickness and cut into strips
  

1. Place bread crumbs, flour, potato flakes, salt, and pepper into a pie plate and mix well.
2. Beat eggs in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg, then dredge in crumb mixture.
4. Cook chicken in skillet until golden brown and meat is no longer pink inside.