Nancy Young wrote:
> "jmcquown" > wrote in message
> ...
>
>> I'm not carb-less. Been making battered walnut chicken strips for 25
>> years.
>> Delicious but very rich!
>
> I'm so annoyed, I used to get nut coated chicken strips from the
> cafeteria at
> work, of all places. They were fabulous. Don't get me started on the
> sauerbraten, that's another story. So, girl, you got a recipe for nut
> coated
> chicken strips, I know I know, I get the general idea, but ... maybe
> you have
> a twist? I cannot remember what kind of nut it was ... I hope it was
> walnuts.
> Ah!!! I sure did love those things.
>
> (laugh) nancy

Walnut-Sesame Chicken Strips

2 whole chicken breasts
1 c. finely chopped walnuts
1 c. sesame seeds
2 egg whites
1/4 c. milk
1/4 c. cornstarch
1 tsp. salt
1 tsp. sugar
2 Tbs. dry sherry
4 c. vegetable oil

Partially freeze the chicken about 30 minutes to make it easier to slice.
Slice into very thin strips. In a pie plate, combine walnuts with sesame
seeds. Combine egg whites, cornstarch and milk, salt and sugar to make a
stiff batter. Stir in sherry to blend well. Dip the chicken strips in the
batter then roll in the nut/sesame seed mixture to coat. Place on a baking
sheet in a single layer until all are done. Heat oil in a deep fryer or wok
to 300F degrees. Fry chicken strips in batches, 4 to 5 minutes, until
golden brown.