Mexican Chicken Strips

I am always on the look out for new "chicken and beef" recipes. Thats the main meat that I use when I cook and sadly enough, I get tired of making the same things all of the time. Having this blog has FORCED me to get out of my "cooking rut" and prepare a larger variety of foods....sometimes I even forget what I used to cook in my "PRE-BLOG" life. I found this recipe in a file that I had from when I was a teenager....you know, the kind of recipes that you clip out of magazines and newspapers because when you "grow up" you are going to try them...well I had never tried it and thought NOW would be as good a time as any to see if it was worth keeping around. It quickly became a family favorite. Its like eating "fried chicken" but with a mexican twist to it. Its tasty and pleases both the old and young alike.

Mexican Chicken Strips

1 1/2 -2 c. flour

1 envelope taco seasoning

Mix flour and taco seasoning together in a shallow dish. Set aside.

3 lb.. boneless, skinless chicken breast, cut into strips

2 c. buttermilk

2 package crushed "Frito" corn chips (for extra ZIP use the Chili flavored Frito's)

oil for cooking

Heat oil in a frying pan and heat until HOT. Place corn chips in a plastic bag (ziplock) and smash with a rolling pin, place in a shallow dish. Pour buttermilk into medium sized bowl. Dip chicken strips into flour mixture, then buttermilk and then crushed corn chips. Turn oil down to MEDIUM heat (this will prevent your chicken from cooking too fast and also your coating to burn) Put coated chicken into hot oil and cook. Turn every 3-4 minutes to prevent coating from burning and to cook the chicken evenly. Cook until done. *Mine took about 20 minutes or so to cook, but cooking time depends on the thickness and size of your chicken strips.

FOR A HEALTHY VERSION OF THIS: Place chicken strips (prepared following the same directions as above) on a large, lightly greased baking sheet and bake at 350 for 45-55 minutes or until the chicken is completely done and the juices run clear.

Serve with your favorite dipping sauces.

Happy Cooking~

Julie