I developed this recipe in my quest to come up with a tastier chicken. This is one of those "in my head" recipes so you will find many of the ingredients are measured "about".

Cooking oil, about 2+ tablespoons

skinless chicken strips, about 1 pound

2 eggs, beaten

Coating: (mixed together in a medium sized paper bag)

7 parts flour (about 1 3/4 cups) to 1 part sugar (about 1/4 cup)

two shakes of cinnamon

Salad:

one head of iceberg lettuce, cut up

two carrots, shredded

one medium cucumber, shredded

1/4 head purple cabbage, shredded

Preheat skillet on low flame. Mix together 7 parts flour, 1 part sugar, and two shakes of cinnamon in medium sized paper bag. Mix or blend two eggs in small bowl. In skillet, put in enough cooking oil to coat the bottom and heat well. Dip skinless chicken strips into eggs, and put egg coated chicken strips into paper bag. Shake bag well to coat chicken strips. Brown strips in skillet on both sides, then simmer (in covered pan) until done - about 15 minutes. Add cooking oil as needed to keep the chicken from over-browning.

While chicken is simmering, toss together lettuce, carrots, cucumber, and purple cabbage. When chicken is done, let cool for 10 minutes. Cut into cubes and toss over top of garden salad.

Add dressing as desired - some prefer ranch, some prefer BBQ sauce.

RETURN TO "RECIPES" PAGE

RETURN TO INDEX