Homemade Chicken Strips with Gravy

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One of my favorite fast foods is Dairy Queen’s Chicken Basket – a serving of deep-fried chicken strips (or “fingers”), French fries, and a piece of toast, all served with a side of southern-style, peppery cream gravy.  The fries are yummy, and I love, love, love the chicken!

Sometimes I just get a craving for them at home, but I’m not going to drive 20 minutes to our nearest Dairy Queen and then pay $6.99 to get 4 chicken strips. I can make chicken strips right here at home, and it’s a lot cheaper – plus, I know exactly what ingredients are going into my dinner when I cook from scratch!

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These homemade chicken strips are made with pieces of fresh chicken breast, rolled in a Panko bread crumb mixture and cooked in olive oil until golden brown and crispy. They are so, so good. The gravy is really just a simple white sauce with a little extra pepper. But I’m from Texas, and we call that “cream gravy.” :)  I like to serve this either with a side of mashed potatoes or oven fries. This is definitely one of my favorite comfort foods!

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Oh, and sometimes I love calling them chicken fingers. It’s just too fun. I imagine a little chicken with fingers on the end of his wings. You didn’t know chickens have fingers, did you?

Homemade Chicken Strips:

  • 4 skinless, boneless chicken breasts
  • 2 egg whites
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cornmeal
  • 1 cup Panko breadcrumbs
  • 1 cup olive oil

Cream Gravy:

  • 1/2 stick butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon fresh ground pepper
  • 2 cups milk
  1. Start by making the gravy. Melt butter in a small saucepan over medium heat. Add flour; cook and stir for one minute. Whisk in milk and stir until well-blended. Stir in salt and pepper. Cook and stir until thickened. Cover and keep warm on low heat until serving time.
  2. Heat oil in a large skillet over medium heat while getting chicken ready.
  3. Cut chicken breasts into thirds length-wise, then cut each strip into half.
  4. Mix egg white with salt in a shallow dish such as a pie plate. In another shallow dish, mix Parmesan cheese, cornmeal, and Panko breadcrumbs.

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  5. Working in batches, use tongs to dip chicken pieces into egg mixture, then roll in breadcrumb mixture. Set coated chicken aside on a large plate.chickfing7chickfing8
  6. The oil should be ready by the time all the chicken pieces have been coated. Working in batches again, place chicken pieces in hot oil and cook for 5 minutes. Turn and cook for an additional 5 minutes. Chicken should be a nice golden brown on both sides. If not, continue cooking and turning, 1 minute at a time, until done. Place chicken on a large serving platter lined with paper towels. Serve with gravy for dipping. Enjoy!

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Yield: 24 chicken fingers – serves 4-6 hungry adults or teens.

Meal suggestion: Serve with a side of mashed potatoes or oven fries and tangy-sweet coleslaw.

Homemade Chicken Strips with Peppery Cream Gravy
Serves 4
Who needs Dairy Queen when you can make deliciously crispy chicken strips at home - that are cheaper and healthier?
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Homemade Chicken Strips
  1. 4 skinless, boneless chicken breasts
  2. 2 egg whites
  3. 1 teaspoon salt
  4. 1/4 cup grated Parmesan cheese
  5. 1/4 cup cornmeal
  6. 1 cup Panko breadcrumbs
  7. 1 cup olive oil
Cream Gravy
  1. 1/2 stick butter
  2. 1/4 cup flour
  3. 1/2 teaspoon salt
  4. 3/4 teaspoon fresh ground pepper
  5. 2 cups milk
Instructions
  1. Start by making the gravy. Melt butter in a small saucepan over medium heat. Add flour; cook and stir for one minute. Whisk in milk and stir until well-blended. Stir in salt and pepper. Cook and stir until thickened. Cover and keep warm on low heat until serving time.
  2. Heat oil in a large skillet over medium heat while getting chicken ready.
  3. Cut chicken breasts into thirds length-wise, then cut each strip into half.
  4. Mix egg white with salt in a shallow dish such as a pie plate. In another shallow dish, mix Parmesan cheese, cornmeal, and Panko breadcrumbs.
  5. Working in batches, use tongs to dip chicken pieces into egg mixture, then roll in breadcrumb mixture. Set coated chicken aside on a large plate.
  6. The oil should be ready by the time all the chicken pieces have been coated. Working in batches again, place chicken pieces in hot oil and cook for 5 minutes. Turn and cook for an additional 5 minutes. Chicken should be a nice golden brown on both sides. If not, continue cooking and turning, 1 minute at a time, until done. Place chicken on a large serving platter lined with paper towels. Serve with gravy for dipping. Enjoy!
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