Homemade Chicken Strips (Freezer-Friendly)
An ideal recipe to ensure easy weeknight meals.
Here is my technique to always have excellent chicken strips on hand. This is the very principle of self-reliance in the kitchen: preparing in larger quantities, freezing smartly, and saving a tremendous amount of time on weeknights.
The secret to being quick is breading the strips in whole batches rather than one by one.
The advantage of this recipe is that you can customize the breading spices to your taste or simply use what you have in your cupboards.
Ingredients
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Chicken breasts
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Flour (for the first coating)
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Eggs (beaten)
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Breadcrumbs (ideally made with your leftover stale bread)
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Spices of your choice: Chicken bouillon powder, pepper, sumac, smoked paprika, dry mustard...
Instructions
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Cutting: Cut the chicken breasts into strips.
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Breading Stations: Prepare three separate dishes on your workspace. One for the flour, one for the beaten eggs, and one for the breadcrumbs mixed generously with all your spices.
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Coating (Quick Method): For a real time-saver, proceed in batches. Put a handful of strips in the flour, shake off the excess, dip them all in the eggs, then coat them together in the seasoned breadcrumbs to seal well.
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Freezing: Spread the strips on a baking sheet, making sure they do not touch, and place them in the freezer. Once they are rock solid, transfer them to a freezer bag. You will have strips ready at any time that will never stick together.
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Baking: When you need them, place the strips directly on a baking sheet and bake at 180°C until they are golden brown and very crispy.