This was an experimental dish I tried with some Morningstar Farms Chicken Strips. It's pretty simple and my head chef tasted it and approved, so you know it's good. The MSF strips are pretty small, but you could adapt the recipe to use cut up strips of Fri-Chik or pretty much any other vege-chicken substitutes including both canned or frozen types. The trick is how you prepare it.
- Vege-chicken strips or cut into strips
- Two eggs
- 3 tbsp milk
- Martha White cornbread mix (no lard in that one)
- 1/8 cup flour
- Pinch of salt (to taste)
- Vegetable oil
- If frozen, thaw the chicken strips
- In Fry-Daddy or deep pan, heat vegetable oil - enough to cover the strips
- Set out two wide flat bowls
- In the first bowl mix two eggs and the milk - stir with a whisk
- In the second bowl, pour the box of cornbread mix and flour and salt if desired
- Lay out the vege-chicken strips or cut up the vege-chicken pieces into strips
- Set the vege-chicken strips into the egg wash bowl. Coat the pieces evenly with the egg wash. I cover the bowl with a plate and shake it so everything gets covered.
- Put the strips into the cornmeal mix and flour mixture and coat the strips evenly.
- Place the strips into the hot oil and fry them till they are golden brown.
- Drain the cooked pieces on layers of paper towel to absorb excess oil.
Eat them like you would chicken wings. They make a nice appetizer or part of a snack tray or as a main course. I even got to try out an odd bottle of wing sauce somebody gave me. Hot but tasty. You can also make dipping sauces with those little cups like they give you at the Mexican restaurant. You can buy them four for a buck at the Dollar Store. They go great with ranch dressing, barbecue sauce (Bull's Eye or KC Masterpiece is the best), sweet and sour sauce or wing sauce.
See, even vegetarians can have fun foods!
© 2017 by Tom King