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Super Bowl Party Food Countdown: Southern Fried Chicken Strips

Super Bowl Party Food Countdown: Southern Fried Chicken Strips
Super Bowl Party Food Countdown: Southern Fried Chicken Strips
Chef Larry Edwards/Casa de Cuisine

There are a few people who actually watch the football game on Super Sunday. For the majority of people, however, it is a time to totally pig-out, swill some suds and the one day a year where commercials are actually worth watching.

If you happen to be like most Americans, you have no doubt tried the fried pieces of premature death McDonalds sells under the name "chicken strips." Take the crud off of these things and tell me that is actual chicken. I have never seen any type of "real" chicken meat look like that! The same can be said for the other "fast-food" chicken strips and God forbid you should even attempt to eat those things sold in supermarkets.

There is nothing wrong with chicken strips. As a matter-of-fact, if properly prepared they are downright delicious. Why people spend money to eat the ones which are nothing even remotely near natural is beyond me, especially when you consider that to make your own is not only cheaper, it's healthier!

So the next time you have a craving for chicken strips and you don't want to take years off your life, simply follow this recipe for Southern Fried Chicken Strips.

Ingredients needed to make Southern Fried Chicken Strips (serves 4 as an entree):

  • 2 chicken breasts, boned and skinned
  • 1/2 cup flour
  • 1/4 cup yellow cornmeal
  • 1 Tbs. garlic salt
  • 1 tsp. ground red pepper
  • 1 tsp. dried Italian herb mix
  • corn oil for frying


  1. Cut the chicken breasts into thin strips.
  2. In a medium bowl, whisk together the flour, cornmeal, garlic salt, ground red pepper and dried Italian herbs.
  3. Place the chicken into the four mixture and dredge (coat) each piece.
  4. Place the dredged chicken aside.
  5. In a medium saute pan or skillet, heat 1 1/2 inches of oil over medium heat until it reached 350 on a deep-fry thermometer.
  6. Add the chicken, in batches if necessary, and fry until golden (only a few minutes).
  7. Remove to a paper towel lined plate to absorb any excess oil and then serve with dipping condiments.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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