Homemade crumbed chicken strips were never a thing I ever thought of making. I mean I could just drop by the grocery store and buy a frozen pack that I could quickly just pop into the pan and enjoy.

But then the other day while randomly standing in the line with  a pack of chicken in my hand, I was wondering if it really was that difficult to make… anything to avoid me standing in the long lines in December, especially with stockvel season around the corner.

I watched a couple of you tube videos and saw some recipes online when I finally plucked up the courage to make it myself and it was a good excuse to use my meat tenderiser.

It is really actually simple, quick and easy to make.

This recipe makes roughly 3 dozen chicken strips.

Ingredients:

4 x eggs.

1.2kg x chicken fillet strips.

3 x cups Cake flour.

Salt and pepper to season.

1 x tbsp. thyme.

1 x tbsp. cinnamon powder.

Panko bread crumbs, or any bread crumbs you have on hand.

1 x cup buttermilk.

Method:

Place your chicken strips between 2 layers of cling wrap.

Using your meat tenderiser, hit down on the chicken, till thinner and flatter.

Season with salt and pepper.

Place all the chicken in a bowl and pour the buttermilk over the chicken.

Cover the bowl with clingwrap and pop into the fridge for 3 hours to marinate.

In a plate, place the flour add the cinnamon, thyme, salt and pepper and mix so that everything is well combined.

Take one chicken strip at a time out the buttermilk, shake the excess buttermilk off.

Dip in the flour and place on a baking tray.

Repeat till all the chicken strips are done.

Pop into the fridge and allow to chill for an hour.

Break the eggs in a bowl and whisk till well combined.

Dip the chicken into the egg and the roll in the bread crumbs till the entire strip is covered in bread crumbs.

Repeat till all the chicken strips are done.

Heat some oil in a pan.

Gently fry the chicken strips on each side till golden brown, remove from the oil and allow to drain on hand towel.

Serve with a delicious side.