Try this Ranch Chicken Strips recipe, or contribute your own.
Suggest a better description1. Heat the shortening in a deep skillet.
2. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, and Tabasco Sauce.
3. Dredge each steak first in the FLOUR, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
4. Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 423 | ||
Calories from Fat: 70 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 223.1mg | 69 % | |
Sodium 405.7mg | 14 % | |
Potassium 846.8mg | 22 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.1g | ||
Protein 78.1g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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