Homemade Chicken Strips with Milk Gravy

I have a lot of things that I make that I don't have exact measurements for to share a recipe.  A lot of the times I eyeball the measurements, or have made something so many times that I don't really need to measure.  This recipe is one of them, so bare with me on this one.  They are so worth the time it takes to make them, though!

3-6 chicken breasts, trimmed and sliced thin or into nuggets

3-4 eggs

1-2 Tbsp soy sauce

1-2 Tbsp Worcestershire sauce

1 tsp minced garlic

2-3 cups flour

seasoned salt

pepper

onion powder (optional)

oil

bacon grease (not necessary, but I would HIGHLY recommend!)

- Scramble the eggs and whisk in soy sauce, Worchestershire sauce, and garlic.  Throw in sliced chicken and let marinate until you are ready to cook.

- Stir together flour (about 1 1/2 cups at a time) with the seasoned salt and pepper in a bowl with a lid.  Adjust the amounts to taste.

- Heat oil and bacon grease together in a large skillet for frying.  Warm up slowly to medium-high to high heat.

- When the oil is ready (throw in a drop of water and if it immediately bubbles, you're ready), throw in 4-6 chicken strips at a time into the flour mixture.  Close the lid and shake until the chicken is well-coated.

- Carefully drop the chicken strips into the hot oil.  Cook until they are nice and golden brown, and chicken is cooked through.  Remove from oil onto paper towels.  This is a good point to give one a try to see if the flour needs more salt or pepper!

- Repeat with all of the chicken strips until they are done cooking!  When the flour gets to be too crumbly and isn't coating the chicken well, toss it out and make a fresh batch of flour, salt, and pepper.

- Serve hot and enjoy!

* You can substitute BBQ sauce and some milk for the soy and Worchestershire sauce.  Gives it the chicken strips a different flavor, but still so, so good! *

* As I mentioned, the bacon grease is not essential but makes the chicken strips oh-so-amazing.  I just save all of my bacon grease in a quart-sized mason jar in the refrigerator, collecting the drippings from each time I make bacon.  When the mason jar is full...it's time for chicken strips! *

For the milk gravy...

1/4 cup butter

1/3 cup flour

2 tsp chicken bouillon granules (or 2 cubes)

salt and pepper to taste

1-2 c milk (not skim)

Melt butter in a saucepan.  Whisk in flour, salt, pepper, and bouillon.  Let cook for about 1 minute, until bubbly.  Slowly add milk, whisking constantly to ensure a smooth gravy.  Bring to a boil, reduce heat and simmer for about 1 minute.  Add more milk if gravy gets to be too thick.