Chicken Strips

I like to do a "batch" of these up at one time, then use them in different ways for several days. I might use them in wraps, stir fries, salads, Caesar salad, my husband likes them with good old fries.



  • boneless skinless chicken breasts, bought on sale of course. I allow 1/2 lb. per meal for the two of us.
  • milk, about a 1/2 cup per pound of chicken
  • 1/2 tsp. salt per cup of milk
  • pepper, 1/8 tsp. per cup milk
  • garlic powder to taste, optional


Cut chicken breasts in 3/4 inch strips. Marinade in seasoned milk for 2-3 hours. Towel dry. Dredge in flour. Fry in oil (I use canola).

Servings: Depends on amount cooked
Time:depends on amount cooked - Minutes Preparation Time
10-15 minutes per batch - Minutes Cooking Time

Source: A sister-in-law

By mother of 5 from Nova Scotia


October 28, 20090 found this helpful

Have you ever tried cornstarch instead of flour. I use it most of the time.

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