So I intend to post some recipes on this blog, yesterday I got the wild idea that I needed to make a chicken strip breaded in Honey Nut Cheerios. So I did. Not only in this post am I going to include that recipe, but some pairings that go great with this non-traditional twist on a kitchen classic.
Now before you read this. These chicken strips went so quickly that I didn’t even get a pic of them. So if you try this recipe snap a pic and send it to me.
The Recipe
Honey Nut Chicken Strips
Serves 4-6 people
Poultry:
4 chicken breasts cut into thirds
Breading:
Dry Ingredients:
1/2 family size bag of Honey Nut Cheerios
1 1/2 cup of all purpose flour
Italian seasoning
McCormicks Steak Seasoning
Salt
Pepper
Onion powder
Wet Ingredients:
5 eggs
Splash of milk
Preparation:
In a mixing bowl mix the crushed Cheerios with the flour, add a generous amount of onion powder, Italian seasoning, and steak seasoning, salt, and pepper.
Dip strips into wet ingredients and into the dry ingredients. Repeat this process 1 time.
Fry on medium heat until chicken is fully cooked.
Best served with BBQ Sauce
Served Best With…
Nothing says home cooked southern meal like some buttery corn on the cob. My grandmother has always said the trick to getting the best tasting corn is the way you boil it. So here’s what I did.
In the water I added a pretty big splash of milk, a whole stick of butter, sugar, and Italian seasoning. Added 6 small ears of frozen corn on the cob and let it cook for about 25 minutes on medium high heat. The trick is the milk. It softens your corn and adds a flavor that can’t be beat.
Pair your corn and chicken strips with your favorite lightly breaded fried okra recipe, make a quick garden salad, and some flakey buttery biscuits. And now you’re in business. Never be afraid to experiment with a different cereal. Or flavoring as needed. This recipe sure would pair nicely on some fried chicken legs and waffles.
The Bearded Baker 