MY Favorite RECIPES.

Crunchy Almond Crusted Chicken Strips

4 large boneless skinless chicken breasts
½ Cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Cajun seasoning
2 eggs, beaten
¾ Cup Panko (Japanese Bread Crumbs)
½ Cup finely chopped almonds (chopped in food processor or blender)
4-5 Cups Vegetable oil

1. Cut chicken breasts into ½ inch strips then cut each strip in half. Set aside

2. Place flour, salt, pepper and Cajun seasoning in a shallow bowl. Place eggs in another bowl, then the panko and almonds in a 3^rd bowl.

3. Dip each chicken strip first into the flour mixture, then the egg, then the almond mixture. Set all coated chicken strips on a baking sheet.

4. Heat about 4-5 Cups of vegetable oil in a medium dutch oven or pot over medium heat, until 350 degrees F. When hot, fry strips in batches for 3-4 minutes, flipping around often, until golden brown. Transfer cooked strips to a paper towel lined baking sheet and season with salt. Serve with favorite dipping sauce. Enjoy!
4 servings