top of page

Baked Chicken Fries

(by Stacy Feintuch)

(adapted from Tasty.co)

4 boneless, skinless chicken breasts 2 c. plain bread crumbs 1 t. salt 1/2 t. garlic powder 1/2 t. onion powder 1/2 t. paprika 1/2 t. dried basil 1/2 t. dried oregano 1/2 t. pepper

1 c. flour 5 eggs, beaten


Preheat oven to 375 F.

Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.

Season bread crumbs with salt, garlic powder, onion powder, paprika, basil, oregano, and pepper, mixing well.

Dredge chicken strips in flour, then egg, then bread crumbs.

Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.


(Read A Piece of Cake, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page