FRIED "CHICKEN" STRIPS

FRIED “CHICKEN” STRIPS

 

This recipe was adapted from a Peta recipe.

1 teaspoon salt

1 teaspoon ground basil (optional)

1 teaspoon ground oregano (optional)

1 teaspoon ground pepper

2 cups flour

4 tablespoons nutritional yeast

3 tablespoons Annie’s ® or Full Circle® Goddess salad dressing

½ cup water

2 tablespoons baking powder

1 package Gardein® Teriyaki chicken strips.  Save the Teriyaki sauce for another recipe.

3-1/2 cups vegetable oil

Mix salt, basil, oregano, pepper, flour and yeast together in a bowl.  In a separate bowl, mix salad dressing with water until smooth. Add 1/3 cup of the flour mixture to the salad dressing mixture and blend until smooth.  Add the baking flour to the remaining flour mixture and mix well. Dip chicken strips one at a time into the salad dressing mixture to coat well, then roll in the flour mixture to the desired amount of crust forms.  Fry in hot oil until golden brown.  Makes 4 servings.