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Category: Deep Fried
Prep Time: Cook Time: Total Time:
6 boneless, skinless split chicken breasts, be cut into strips
11/2 cups flour, divided
1/2 cup dried bread crumbs
1/2 cup grated Parmesan cheese
2 tbsp Creole or Cajun seasoning
3 tbsp chopped fresh parsley
2 eggs, lightly beaten
2 tbsp milk
1/2 tsp salt
1/2 tsp black pepper
Vegetable oil
Creole Aioli:
1 cup mayonnaise
1/2 cup finely chopped scallions (green onions, including tops)
3 tbsp Creole Mustard (Spicy Brown Mustard may be substituted)
1 tbsp minced garlic
1/4 tsp freshly ground pepper
Rinse chicken breasts and pat dry. Lightly coat chicken with 1 cup of the flour, shaking off excess. Set aside.
Combine remaining 1/2-cup flour, bread crumbs, Parmesan cheese, Creole seasoning and parsley in shallow dish. Place eggs, milk, salt and pepper in a separate shallow dish and beat lightly to combine. Dip each chicken breast in egg mixture, allowing excess to drip off, then dredge in bread crumb mixture, coating completely. Set aside.
Place oil in deep skillet or Dutch oven, filling to about 1/2 inch depth. Heat to 365. When oil reaches temperature, add chicken in a single layer and pan fry about 6 minutes per side or until golden brown and no longer pink inside (160 on meat thermometer). Remove chicken, drain on paper towels, and keep warm.
To make Aioli, combine all ingredients in small bowl stirring to blend. May be prepared ahead and refrigerated until ready to serve. To serve, place chicken on platter and serve with Aioli. Serves 4-6
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NEW ORLEANS STYLE FRIED CHICKEN STRIPS WITH CREOLE AIOLI
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
6 boneless, skinless split chicken breasts, be cut into strips
11/2 cups flour, divided
1/2 cup dried bread crumbs
1/2 cup grated Parmesan cheese
2 tbsp Creole or Cajun seasoning
3 tbsp chopped fresh parsley
2 eggs, lightly beaten
2 tbsp milk
1/2 tsp salt
1/2 tsp black pepper
Vegetable oil
Creole Aioli:
1 cup mayonnaise
1/2 cup finely chopped scallions (green onions, including tops)
3 tbsp Creole Mustard (Spicy Brown Mustard may be substituted)
1 tbsp minced garlic
1/4 tsp freshly ground pepper
Rinse chicken breasts and pat dry. Lightly coat chicken with 1 cup of the flour, shaking off excess. Set aside.
Combine remaining 1/2-cup flour, bread crumbs, Parmesan cheese, Creole seasoning and parsley in shallow dish. Place eggs, milk, salt and pepper in a separate shallow dish and beat lightly to combine. Dip each chicken breast in egg mixture, allowing excess to drip off, then dredge in bread crumb mixture, coating completely. Set aside.
Place oil in deep skillet or Dutch oven, filling to about 1/2 inch depth. Heat to 365. When oil reaches temperature, add chicken in a single layer and pan fry about 6 minutes per side or until golden brown and no longer pink inside (160 on meat thermometer). Remove chicken, drain on paper towels, and keep warm.
To make Aioli, combine all ingredients in small bowl stirring to blend. May be prepared ahead and refrigerated until ready to serve. To serve, place chicken on platter and serve with Aioli. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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