Crispy Breakfast Strips

Joel makes this quick breakfast bite with some help from Blue Ribbon, perfect after a long fete night.


1 can Blue Ribbon Chicken Luncheon Meat

1 cup all purpose flour

¼ cup cornstarch

Salt and pepper

½ tsp paprika

¼ teaspoon all purpose seasoning

2 eggs, lightly beaten 

½ cup vegetable oil


  1. Remove the Blue Ribbon Chicken Luncheon Meat from the can and slice into serving pieces.
  2. Meanwhile, heat the cooking oil in a frying pan over medium high heat.
  3. Mix the flour and cornstarch together in a bowl. Season with a little salt, black pepper and add the paprika.
    Add the all purpose seasoning to the beaten eggs and mix in another bowl.
  4. Dip each slice of luncheon meat in the beaten egg mixture then dredge in flour. Repeat this step twice to make the coat thicker.
  5. Fry the breaded slices in hot oil, a couple at a time. Cook one side in medium heat until the color turns golden brown and the texture becomes crispy. Turn over to cook the other side.
  6. Remove the crispy fried slices and place in a plate lined with paper towel.
    Serve with a fried egg if desired.

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