Recipes
Crispy Breakfast Strips
Joel makes this quick breakfast bite with some help from Blue Ribbon, perfect after a long fete night.
Ingredients
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
Directions
- Remove the Blue Ribbon Chicken Luncheon Meat from the can and slice into serving pieces.
- Meanwhile, heat the cooking oil in a frying pan over medium high heat.
- 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. - Dip each slice of luncheon meat in the beaten egg mixture then dredge in flour. Repeat this step twice to make the coat thicker.
- 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.
- Remove the crispy fried slices and place in a plate lined with paper towel.
Serve with a fried egg if desired.
