A quick, easy and delicious Summer meal, made easy with Janes Pub Style Chicken Breast Strips.
12Breaded Chicken Breast Strips
Nashville Hot Spice Mix:
Freshly ground pepper
1/4cupvegetable or canola oil
2cupsvegetable coleslaw mix
1/4cupmayonnaiseor enough to moisten
Salt and pepper
Sliced sweet pickle rounds
Bake chicken strips per the package instructions.
While chicken strips are baking, prepare the coleslaw by mixing together all the ingredients. Set aside. Prepare the spice mix by combining all the ingredients. Set aside.
A few minutes before the chicken strips are finished baking, heat the 1/4 cup oil in a non-stick skillet over medium-high heat (about 12-inch skillet). When chicken strips are removed from the oven, add to hot oil in skillet and cook until golden and crispy, about 1-2 minutes per side. When golden, quickly but carefully remove chicken strips to a plate. Remove skillet from heat. Carefully add butter to hot oil (*it may splatter, so keep your hands away). When butter starts foaming, add prepared spice mix and quickly stir in. Return chicken strips to skillet and toss to coat with sauce. Remove to baking sheet when well coated.
Prepare burger by toasting buns, then topping bottom of bun with a generous layer of prepared coleslaw. Top coleslaw with a some pickle slices. Top with 3 warm chicken strips, then a few more pickle slices.