Wednesday, January 25, 2012

Crispy Chicken Strips


  • 3/4 pound skinless, boneless chicken breasts
  • 1/2 cup mashed potato flakes
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup egg substitute
  • 2 tablespoons olive or vegetable oil


  1. Flatten chicken to 1/2-in. thickness; cut into 1-in. strips. In a shallow bowl, combine the potato flakes and bread crumbs. Dip chicken in egg substitute, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.

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