How to make it

  • Preparation:
  • Slice the chicken into 1/2 inch to 3/4 inch strips.
  • In a large flat skillet, pour enough vegetable oil in so that the surface is covered to about 1/2 the thickness of the chicken strips (1/4 to 3/8 in. about).
  • Heat the oil over medium high heat (about 6-7 on a scale of 10) until the surface begins to shimmer
  • While oil is heating, get two large bowls (enough for about 4-5 cups volume minimum).
  • In one bowl, put in milk and egg. With a fork, mix the egg into the milk until it's relatively well blended.
  • In the other bowl, put in the flour and about 2-3 tablespoons of the Baby Bam seasoning. With a clean dry fork, evenly blend the spice into the flour. I shoot for about a salmon color once the spice is fully mixed in. You may wish to add more or less depending on your preferences. I prefer a relatively strong flavor, so I add a fair amount.
  • Set the bowls next to the skillet in a good work space.
  • On the other side of the work space (if possible) put a plate covered with a paper towel or 4 to place chicken to drain and cool down.
  • Cooking:
  • Place the sliced chicken into the bowl with the milk and egg mixture, and massage it to make sure every strip is exposed to the liquid.
  • Pick a hand. That's you're dry hand. The other is the wet hand. (I suggest which ever your dominant hand is, should be your dry hand)
  • With the "wet" hand dive in and get a bit of chicken.
  • Place the bit of chicken GENTLY into the baby bam/flour bowl.
  • With the dry hand, use a fork and cover the top of the chicken with the flour mix.
  • With the dry hand, toss the chicken strip 1-2 times on either side to make sure the whole surface is covered. After 1-2 strips, stir up the flour to prevent compacting, and help assure easy coating. (Some prefer to just shake it around in a Tupperware box, be creative)
  • Once it is evenly coated, with the dry hand place the bit of chicken GENTLY (no splashing!) into the oil. If the temperature is right, it should start to sizzle immediately.
  • Repeat the previous 5 steps until you have a full skillet. Turn the chicken so it cooks about 3 min on a side, or until the pink in the middle is gone (it cooks fast cause it is so thin). You may need to test cut a strip or two to make sure it's done. If it is, no one will notice a missing strip...
  • Once each strip has cooked, remove it with a fork or E-Z Hook (google it) and place on the paper towel covered plate. Let the chicken cool for about 5 min or as long as you can wait, and enjoy.

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