One day just recently my daughter sent me a text and asked me for my recipe for Honey Fried chicken Strips. Oh my goodness! I hadn’t thought of that dish in a long time! I used to make this recipe when my girls were growing up, and quite frankly, I hadn’t made it in years! The reason is because it’s not exactly healthy. It is in complete contrast to some of my recent low calorie posts, but it’s simply too good not to share with you all!
Sweet Alli made up this recipe after getting it from me, then she invited her dad and me for supper. It was worth the little splurge to indulge in a couple chicken strips! You gotta live a little, right?!
Why is this recipe so good? In my opinion it’s due to the batter including honey. It gives it a slightly sweet flavor. I also always serve honey alongside for dipping. Wow, her meal turned out amazingly delicious! When you need a little something special and want to splurge on a not-so-healthy recipe, I’d encourage you to try this family favorite!
Honey Fried Chicken Strips 2 large chicken breasts 1 bunch parsley 3/4 cup self-rising flour 1/2 cup milk 2 tbl honey 1 tsp lemon-pepper seasoning 1 1/2 tsp. salt Salad oil
1. Cut chicken lengthwise into 1-inch strips. Chop enough parsley to make 1/3 cup. 2. In large bowl, mix flour, milk, honey, lemon-pepper seasoning, salt, and chopped parsley. Stir in chicken; set aside. 3. In 5 quart Dutch oven over high heat, heat 1 inch salad oil to 325 degrees on deep fat thermometer (or, heat oil in deep fat fryer set at 325 degrees. 4. Fry chicken strips, a few at a time, about 5 minutes or until chicken is cooked through and outside is golden. With slotted spoon, remove chicken to paper towels to drain.
This is fried chicken with a twist…a sweet and delicious one! I hope you’ll give this a try. I don’t think you’ll be sad you did!
Here’s another version of fried chicken that’s healthier
In the south we love our fried chicken, but it’s not so healthy. However, there are recipes that give the taste of fried chicken but are much better for you and are equally as delicious. Chicken Piccata happens to be one of those dishes! This is an Ina Garten recipe that I fix a couple times a year to soothe the comfort food need – and also the fried chicken hunger!
Chicken Piccata is thin pieces of chicken breast fried lightly just to brown it, then finished off in the oven. While the chicken is baking, a quick lemon sauce is made as the “gravy.” Oh wow! This is so delicious and not only perfect on the chicken, but also on the mashed potatoes that I whip up when I make this dish.
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine – I use chicken broth
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
I love to serve mashed potatoes with this and also a green vegetable – either green beans or asparagus. I hope you’ll make this when you’re hungry for fried chicken. This definitely bumps regular fried chicken up a notch!
Apples of Gold Week 2 took place this week! (In case you missed it, you can find out what this cooking ministry is and check out the first week here.)
Oh my goodness, we’re having such a great time together! This group of women really want to learn and they have such sweet spirits! For this round of AOG, I decided to focus on a different type of bread each week. This week we rolled out BISCUITS!! Continue reading “Three-Ingredient Buttermilk Biscuits”→