Chicken Corn Bites
- ½ cup canola oil
- 2 cups cornmeal
- ¼ teaspoon hot paprika
- ½ teaspoon garlic salt
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 eggs, beaten
Heat canola oil in a medium skillet over high heat.
Blend cornmeal in your blender until it is a fine flour, add paprika and garlic salt, and blend well.
Dip chicken strips in eggs, put in bag with cornmeal, and shake.
Fry chicken strips in oil until done; drain on paper towels and serve.
MAKES 16 BITES
Calories: 144 | Fat: 5 g | Protein: 9 g | Fiber: 1 g