So, I’m pretty sure today was my luckiest day this week.  I was playing “clean out the freezer” and discovered some chicken strips, which appeared to have either been seasoned or brined in May of this year.  To make things even more confusing, the bag was clearly marked in Amelia’s handwriting.  It took the both of us several tries to figure out where it came from and why.  Long story short, I’m going to fry them regardless!  Oh yes, fried chicken strips! #madewithchobani

But wait, it gets luckier…I decided that I really wanted some of Amelia’s honey mustard to accompany my chicken strips AND, while looking for the ingredients in my fridge to make the honey mustard, I also happened to run across a jar of her homemade BBQ sauce!  See…lucky, right?  But it gets even luckier…

Normally, after I’ve seasoned or brined my chicken for frying, I soak the chicken in a buttermilk/egg mixture until it’s time to coat and fry.  But, the “buttermilk” I thought I bought was actually whipping cream (refrigerator stocking fail).  But I happened to have some Chobani Greek Yogurt (from a different failed exercise I can’t talk about).  And I thought maybe.  Wow!  What a difference in product!  The substitution of yogurt for buttermilk in the recipe was incredible.  Nice thick, even, crisp coating on the chicken and a nice tangy flavor!  Speaking of Chobani, if you are looking for other new and delicious ways to incorporate more Greek yogurt in your diet, be sure to  visit Chobani’s website and browse their awesome database of recipes.

Chicken Strips

4 large boneless, skinless chicken breasts, cut into 16-20 strips
Seasoning salt
Freshly cracked black pepper

Yogurt/Egg “Spa”

16 oz Chobani Greek Plain Yogurt
6 farm fresh eggs

Coating

2 cups flour
1 cup panko style bread crumbs
1 teaspoon dried marjoram
1 teaspoon dried basil
½ teaspoon ground oregano
¼ teaspoon ground mustard seed
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon freshly ground black pepper
1 teaspoon seasoning salt
Day before cooking:  Rinse chicken breasts, cut into strips, place in a gallon sized Ziploc freezer bag and season liberally with seasoning salt and black pepper.  Let rest in refrigerator overnight.  (Use within 3-4 days after seasoning).

Day of cooking:  In a medium bowl, whisk together Chobani Greek Style Yogurt and eggs until smooth and well-combined.  Pour over seasoned chicken strips and let rest until room temperature.  (You can also let this rest in the refrigerator a couple of days, then bring to room temperature.)

Preheat oven to 350 degrees.  Line a cookie sheet with aluminum foil and top with a cooling rack.  Set aside.

Preheat a deep skillet or wide pot to medium heat.  Add in 2-3 inches of high heat cooking oil and heat to around 365 degrees (I’m using a combination of corn and peanut oil here).  Remove chicken strips from yogurt/egg mixture, dredge in coating mixture and place in hot oil.  Fry for 2-3 minutes or until golden, turn and fry another 2-3 minutes, or until golden.

Place chicken strips on rack and let rest at least 20 minutes or up to 3 hours (go ahead and have a shower and clean the house while you wait).  When you are ready, or when company arrives, place chicken in the oven and cook around 15-20 minutes or until thoroughly cooked.  Serve with Amelia’s Honey Mustard, BBQ or Homemade Ranch dressing.  Of course, if you are looking to add a little more Greek yogurt to your diet, check out Amelia’s Homemade Ranch Dressing #madewithchobani.

Eat Well!

~Trish