Sep 19 2008
Chicken Strips
- A box of unsweetened corn flakes
- 4 pounds of chicken breasts
- A half-cup of flour
- Salt and pepper (to taste)
- Grated parmesan cheese (optional)
- A dozen eggs, beaten
- Saran wrap or freezer Ziplocs (for packing)
Slice the chicken breasts into strips. Take one of the Ziploc bags, add six cups of the corn flakes to the bag and crunch into oblivion (a rolling pin or a beer bottle turned on its side works well). Add a few dashes of salt and pepper, the flour, and the grated cheese to the bag. Then, take each strip, dip it in the egg, roll it around in the crumbs, then lay it on a baking pan. Do this for as many as you can fit on the pan, then put them in the oven at 375 F for about eighteen minutes or so. Pull them out, let them cool, pack them away. You can quickly reheat them in the microwave and they’re quite tasty.