I forgot to take a picture before devouring these, but trust me, they looked as yummy as they tasted. I topped the sweet potato with butter and brown sugar. Delicious! Then I just used some ranch dressing for the chicken strips. Easy, scrumptious lunch.
To bake the sweet potato, wash it and dry it. Preheat the oven to 400F. Cut the ends off the potato (you don't want to eat those), poke some holes in it, wrap it in foil, and pop it in the oven for an hour. I usually do the potato(es), then turn the oven off and let them sit inside while I do the rest. It makes them super soft and super wonderful.
Fried Chicken Strips
12 thawed chicken strips, patted dry
1 cup flour
1 tsp baking powder
3/4 cup milk
Salt and pepper to taste
Oil for frying
1. Put the flour, baking powder, salt, and pepper in a large ziploc bag. Shake it to mix it up.
2. Dip the chicken strips in the milk, then put them in the bag with the flour mixture. Shake the bag so that all the strips are coated.
3. Add about an inch of oil to a deep skillet. I prefer my cast iron for this. Heat the oil over medium-high. To test if the oil is hot enough, run your fingers under the faucet, then put a few drops of water in the oil. If the drops sizzle and pop, the oil is ready.
4. Carefully remove the chicken from the bag and place them gently in the skillet. Fry the strips for about 8 minutes on each side, or until they are nicely browned. Remove them to a paper towel-lined plate to drain off most of the oil. If you need to do the strips in batches, make sure you let the oil heat back up before putting in the next set of strips.
