Monday, August 19, 2013

Tangy Ginger and Lime Infused Chicken Strips

Lately, I have been on a wicked chicken kick - I cannot seem to have enough chicken.  Well, my craving has really centered around chicken strips, but I really needed to give the standard strip a new twist.  I surprised myself with the new take on chicken, combining my love of ginger pad thai with some limes I needed to use up and came up with this recipe.

I served it with fried rice and salad - though for kids, it could pair with a potato and would be awesome served in a tortilla with shredded cabbage or lettuce, chipotle-infused sour cream, and a little cilantro.  This  recipe is definitely a keeper and doesn't require a lot of money to make.


1/2 C. flour ($.05)
1 tsp. ginger ($.05)
salt and pepper ($.05)
1/4 C. bread crumbs ($.10)
zest of 2 limes (free)
1 T. parmesan ($.05)
1/2 tsp. each garlic and onion powder ($.05)
pinch of cayene or chile powder, optional

1/2 C. milk ($.10)
1 tsp. soy sauce ($.05)
juice of 2 limes ($.15)
1 T. sour cream ($.05)

2 large boneless skinless chicken breasts ($2.80)
Frying oil - vegetable or canola work well ($1.50)

In a large, shallow dish, combine flour, parmesan, breadcrumbs, with ginger, lime zest, salt and pepper to taste, garlic and onion powder, and cayenne or chile powder.  Set aside.

Whisk together milk, soy sauce, lime juice, and sour cream.  Set aside.

Cut chicken into strips or bite sized pieces, if you prefer.
Heat oil in a deep skillet (2-3" of oil in the bottom of skillet) to 350F.

In small batches, add chicken to the wet mixture and let set 1 minute.
Transfer chicken to the dry mixture and toss well to coat.  Shake of excess breading and add chicken to the hot oil.  Fry until golden on both sides, about 1-3 minutes per side.  Drain on paper towel.

Repeat until you have fried all the chicken.

Serve hot with your favorite dipping sauce.

Yields: 6-8 servings
Cost: $5.00
Cost per serving: $.63-.94

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