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Submitted by Estee Bixenspanner I make homemade tomato dip every week and often have leftovers after Shabbos. I developed this recipe, which became a family favorite! (You can easily use store bought tomato dip if you don’t have any homemade.)
1 and 1/2 pounds chicken breast cut into thin strips
1/2 cup tomato dip
1/2 cup mayonnaise
3/4 cup flour
1/2 tsp salt
Dash pepper
Either corn flake crumbs or panko crumbs or rice crispies for dipping.
Oil for frying
In a large bowl whisk together the tomato dip, and mayonnaise until combined well.
Add the chicken and mix until all pieces are coated.
Add the flour and salt and pepper and mix until it forms a batter like consistency.
Prepare a plate with the topping of your choice (either cornflake crumbs, panko crumbs or rice crispies) dip each piece of chicken on each side until coated with the crumbs.
Generously coat a frying pan with oil and fry on both sides until crispy.
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