HERBED CHICKEN STRIPS

This is another recipe where the individual components can be assembled far in advance, then combined and finished off in a matter of minutes. The resulting appetizer is crisp and flavorful on the outside and tender and juicy on the inside.

1 whole chicken breast, boned and cut into 1/4" x 1" strips {about 10 ounces after boning}
1/4 cup flour
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/8 teaspoon dried sage
1/8 teaspoon dried oregano
1 egg, lightly beaten
1/4 cup chicken stock or water
1/4 cup loosely packed, freshly grated Parmesan cheese
oil for deep frying

Combine the flour, onion salt, paprika, sage, and oregano. Mix well. Combine the egg, chicken stock, and Parmesan cheese, and add to the dry ingredients. Mix well.
Using a heavy-bottomed saucepan, place 2" of oil in the bottom and heat to 350 degrees. Dip the chicken pieces in the batter and fry in the hot oil until golden brown-about 3 minutes. Drain on paper towels, arrange on a serving platter, and serve hot.
Serves 4-6.