You can slice up your chicken and deep fry for chicken strips and try diferent sauces to dip them in.
1. Pour a small amount of some type oil into a small soup cooking pot, you won't need much and you can save your oil for many more cooking sessions. You will want the oil to come up to about 1 1/2 Inches from bottom of sauce pan. Heat on high to get it hot and then bring down to maintain a good cooking sizzle once putting strips in.
2.Slice your chicken into strips, I find easiest to do when the meat is still frozen.
3. Mix one egg into 1/2 Cup on up to 11/2 Cup Milk,
4. pour a Cup of Flour onto a plate
5. and if you have ground Bread Crumbs or Cornmeal or any kind of bread item that you can toast to dry or comes dried already such as Stuffing Mix and crumble them up anyway that is easiest for you. Crumble as finely as posible. Make about a Cup of this also and put on another plate. You can season or use seasoned crumbs at this step.
5a Oh, also you can just use your Flour 2x for coating and skip the step 5 altogether.
6. Now just test to see if your grease is hot enough by taking a fork and dipping it into your mixed egg / milk wash and if it sizzle and pops you are ready.
7. Take a slice of your chicken, roll through your floured plate covering all the chicken piece, dip and rolll that same piece into the egg wash, then drop the piece onto the bread crumb plate or redip into the flour and carefully let the chicken piece down into your heated oil. Repeat breading and cooking as many pieces in the oil as you can fit.
8. I am unsure of the time frame for the deep oil frying so you may have to simply pull a piece out after 10 to 15 minutes and slice it to see if it is cooked all the way. Remember to turn the pieces as they are cooking and don't burn your oil because you will want to reuse it.
8a. Some folks choose to just par oil fry the chicken so that the breading just gets a nice hard crunchy crust layer and then finish baking the chicken in an oven until cooked thoroughly. This may keep the chicken from being as oiley but personally I don't think there is much diference.
9. Using a Fork or Poker remove pieces from oil and place onto a double or triple layered papertowels set upon a plate.
10. Season with whatever you like. Salt and Pepper or your own preferences.
Well this is my 1st ever writing out of a recipee. So it looks legnthy and awkward to me. So, if anyone cares to write this same recipee out so I can see and learn the appropriette writing format I would enjoy and appreciate the lesson.
This site is becoming fun and I would like to get better as I come allong in conversations. So I hope to mingle with many of you soon so critiqe me with gentleness as our new friendships begin. Thank you