OVEN-FRIED CHICKEN STRIPS

OVEN-FRIED CHICKEN STRIPS AND AN AWARD
This is my friend’s recipe. I tried making a few changes and ended up completely changing the whole method. In the original method, my friend dipped the marinated chicken in eggs, rolled them in bread crumbs, and then fried them in butter. I got the wacky idea of substituting the eggs with ground flaxseed and since ground flaxseed was a healthy substitution, I thought why not to bake the chicken instead of shallow frying them in butter. My chicken did turn out pretty good. It tasted like the original version, the strips were crispy, and wow…I just made a healthy fried chicken :)

I am sending my recipe to The Potluck Chicken” hosted my dear friend Viki from http://elitefoods.blogspot.com/.

Now coming back to the recipe:

INGREDIENTS:
1. White meat chicken breasts, 4, medium-sized ones.
2. Ground flaxseed, 2 tablespoons.
3. Whole wheat bread crumbs, 1-1/2 cups.
4. Salt and pepper as per taste.
5. Vinegar, 1 tablespoon, (optional).

PREPARATION:
Cut the chicken into thin strips. Add salt, pepper, and vinegar to the chicken pieces and let them marinade for an hour. They can also be left overnight in the fridge to let the marinade soak in throughout the chicken. Prepare a paste with the ground flaxseed by adding ½ cup of water. It should be thick enough to coat the chicken strips. Create a work station by arranging a well-greased cookie sheet first, followed by a bowl filled with the bread crumbs, the ground flaxseed paste next, and the chicken strips after them. Take the chicken strips, dip them in the ground flaxseed paste, and then coat them with the bread crumbs. Arrange the strips on the cookie sheet leaving sufficient space between each strip. Spray all the pieces with any nonstick cooking spray and bake them at 350 degrees for 25-30 minutes depending upon the thickness of the chicken strips used. Serve hot with tomato sauce or ketchup.