# Chicken Strips Like the Ones at Supermarket Deli? **URL:** \ **Category:** Cafe Society\ **Created:** [August 13, 2005, 1:27pm UTC](https://boards.straightdope.com/t/chicken-strips-like-the-ones-at-supermarket-deli/316856 "2005-08-13T13:27:50Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![Another\_Primate](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@Another\_Primate](https://boards.straightdope.com/u/Another_Primate)\ **Post date:** [August 13, 2005, 1:27pm UTC](https://boards.straightdope.com/t/chicken-strips-like-the-ones-at-supermarket-deli/316856/1 "2005-08-13T13:27:50Z")
Anyone know how to make chicken strips that taste like the ones you can buy at nearly any supermarket that has a hot “deli” section? Sure, I know how to bread chicken and deep-fry it. My grandson loves helping me make them. They taste fine to me. He politely eats a little bit. Then he asks if we could please get the ones from Fred Meyer (or Albertson’s, or Safeway) instead next time. So. What am I doing wrong? What evil ingredient are they using that make theirs so heavenly to a kid? Thanks. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [August 13, 2005, 2:44pm UTC](https://boards.straightdope.com/t/chicken-strips-like-the-ones-at-supermarket-deli/316856/2 "2005-08-13T14:44:17Z")
Most likely they’re just very salty. Why don’t you ask them how they’re made? ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 13, 2005, 3:47pm UTC](https://boards.straightdope.com/t/chicken-strips-like-the-ones-at-supermarket-deli/316856/3 "2005-08-13T15:47:51Z")
Maybe a good packaged poultry seasoning and a teaspoon or so of MSG added to your flour/breading would approximate the storebought chicken fingers. You might also try a [pressure fryer](http://missvickie.com/howto/fry/frying.html) to cook them and approximate a commercial taste and texture, but it seems like this is only slightly safer than juggling knives. ---
**Author:** ![racer72](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/racer72/32/3075_2.png) [@racer72](https://boards.straightdope.com/u/racer72)\ **Post date:** [August 13, 2005, 7:21pm UTC](https://boards.straightdope.com/t/chicken-strips-like-the-ones-at-supermarket-deli/316856/4 "2005-08-13T19:21:59Z")
I mix tempura batter with bread crumbs, a couple tablespoons of [Johnny’s Seasoning Salt](http://www.johnnysfinefoods.com/pc-39-2-seasoning-salt-2-lb.aspx), and some onion and garlic powder. The chicken should be as dry as possible before dipping, this keeps the batter on the chicken. And the batter should be cold. My grandkids (and kids) love chicken made this way. ---
**Author:** ![Another\_Primate](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@Another\_Primate](https://boards.straightdope.com/u/Another_Primate)\ **Post date:** [August 14, 2005, 3:26am UTC](https://boards.straightdope.com/t/chicken-strips-like-the-ones-at-supermarket-deli/316856/5 "2005-08-14T03:26:13Z")
> [@Hello Again](#): > > Most likely they’re just very salty. Why don’t you ask them how they’re made? I’ve asked, of course. They buy them already breaded. Then they deep-fry them. ---
**Author:** ![Another\_Primate](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@Another\_Primate](https://boards.straightdope.com/u/Another_Primate)\ **Post date:** [August 14, 2005, 2:06pm UTC](https://boards.straightdope.com/t/chicken-strips-like-the-ones-at-supermarket-deli/316856/6 "2005-08-14T14:06:34Z")
Thanks, racer72, I’ll try that. devilsknew, I think you’ve hit it, with the pressure fryer. The stores’ chicken strips are a different texture, and I didn’t know why. I figured they just deep-fried them. And it might be worth investing the money… gotta think about that one for a bit. Thanks.