My sister does once-a-month-cooking, so once each month (or a little longer), she and her husband spend a good portion of the weekend stocking their freezer with easily-reheatable food. I don’t think I’m cut out for this. For one thing, when she was planning her last cooking fest, I advised her to split up the cooking over several nights, and then it wouldn’t take up so much of her weekend. Which pretty much defeats the purpose, because if you’re going to cook every night, you might as well just be making dinner.
Also, I have a tendency to hoard food in my freezer. I get it in my head that I can’t possibly use the lasagna or potstickers or chili in my freezer, because then what if I have some sort of dinner emergency one night and need something super easy? Not that this has ever been an issue. Still, whenever I make a meal that takes well to freezing, I make extra and put some in the freezer. These chicken strips are perfect for storing in the freezer.
Also, they’re delicious. The coating, made from cornflakes, is crunchy and a little sweet, and the chicken is moist and seasoned from its brine. The strips, after being dipped in flour, butter, and cornflake crumbs, are baked, so there’s no frying mess to deal with and hopefully they’re a little less fattening (except for the whole dipped in butter thing, of course).
They’re so good, in fact, that even the extras that were stored in the freezer didn’t last too long. They were right in front, so every time I opened the freezer, I was reminded of how good these are. I couldn’t resist them long.
One year ago: Fish Tacos – we’ve had this for dinner twice in the last two weeks
Crispy Baked Chicken Strips
To freeze these, spread them on a baking sheet (without the rack) after coating and before baking. Place the pan in the freezer and chill for about half an hour, until mostly firm. Transfer the strips to freezer bags. When ready to cook, defrost them and continue with step 4 of the recipe.
¼ cup table salt
4 boneless skinless chicken breasts, cut into 1-inch strips
¼ cup flour
6 tablespoons butter, melted
2 cups finely crushed corn flakes cereal
1. Dissolve the salt in 1 quart cold water. Add the chicken, cover, and refrigerate for 30 minutes. Remove the cutlets from the brine and pat dry.
2. Adjust an oven rack to the middle position and heat the oven to 400F. Place an oven-safe baking rack in a baking sheet.
3. Place the flour and butter in separate small bowls. Add the crushed cereal to a medium-sized bowl. Dip the chicken pieces in the flour, then the butter, then the cereal. Place the coated chicken strips on the baking rack in the baking sheet.
4. Bake 15-20 minutes, until chicken is no longer pink. Serve.