Chicken Strips with Roquefort Cheese and Walnuts

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 1 tablespoon water
• 1 cup panko breadcrumbs
• 1 cup crumbled Roquefort cheese
• 1/2 cup chopped walnuts
• Vegetable oil for frying

Instructions:

1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. In another shallow dish, whisk eggs with water.
3. In a third shallow dish, mix together panko breadcrumbs, Roquefort cheese, and walnuts.
4. Dredge each chicken strip in the flour mixture, shaking off any excess.
5. Dip the chicken into the egg mixture, and then coat with the panko mixture, pressing the breadcrumbs onto the chicken to help them stick.
6. Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat.
7. Once the oil is hot, add the chicken strips to the skillet in batches, making sure not to overcrowd the pan.
8. Cook the chicken until golden brown and cooked through, approximately 3-4 minutes per side.
9. Remove the chicken from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil.
10. Serve hot with your favorite dipping sauce.

Verdict:

This recipe is a delicious twist on classic chicken strips. The Roquefort cheese and walnuts add a great depth of flavor and texture to the crispy chicken. Serve these as a fun appetizer at your next party or as a main course for a fancy dinner.

Serving Suggestions:

• Pair with a side of roasted vegetables or sweet potato fries for a complete meal.
• Top a salad with these chicken strips and a drizzle of balsamic vinaigrette for a tasty lunch.
• Make a dipping sauce by mixing together mayonnaise, Dijon mustard, and honey.