can you fry up chicken strips like fish?

[Dooley87]

my fiances side of the family aren't big seafood fans, i love to catch clean and eat my catch of fish and i was wondering when i am cooking my fish can i coat some chicken strips in the same lemon pepper cracker crumb coating and fry them up like the fish? i would like to have a fish fry tonight and don't want to leave some of the people searching for something to eat.

[mike morris]

You could do that... But I think I'd reccommend a different coating on the strips. The chicken might take a little longer to deep-fry as well.

[sparcebag]

YEP I do it lots!! WHAT TIMES SUPPER??

[polarsusd81]

I do it all the time too. My step dad doesn't care much for fish, and there are a few others I know that don't care for fish, so I batter up some chicken strips and fry em up. I re-use my oil a few times before changing it out, and it doesn't really add any fish taste to the chicken. It is good, I have battered it up in all kinds of different things, from a flour - egg wash and flour again dip, to shorelunch, cornmeal, andy's fish breading, cracker crumbs, bread crumbs. It is really good, and you will probably devour a couple chicken strips as well.

[Dooley87]

your probably right the chicken sounds pretty dang good the more i think about it i better buy a lot of chicken strips

[polarsusd81]

You will be glad you did. I really like it, but not as much as I like the fish.

[Whoaru99]

pork chops are pretty good too when breaded and deep fried. probably not a lemon pepper berading though.

[Dooley87]

hey guys, made the fish last night and i will definently make those chicken strips again, heck if i am not catching fish (like usual ) i may just make up a huge batch of chicken strips. but i will have to agree that the fish was better.

on a side note i had a batch of crappies from up at the cabin that were between 10 and 12 inches and i had a batch from down here that were between 7 and 9 inches, boy what a difference in the size of meat, they just bulk up after that 10 inch mark it seems.

[rauenhorst]

try pheasant fingers or grouse too.

(pheasant phingers)

[Phred52]

bearbait87, Saturday I made a batch of ckn strips and wings. I use origional Shorelunch batter and assorted dipping sauces. Once in a while I'll slip in a tsp of Ceyanne or white pepper or some red pepper flakes, as most around here prefer extremely mild with the option to kick up the heat themselves. I just like to "test with the limits". This last time I also tried deep frying some 1/4'd (the long way) Kosher Dills. I used buttermilk and cornmeal batter, IMO it was too thick. I'll try it again with maybe a thiner batter with a roll in some fine ground cracker crumbs. They did have an interesting flavor though.