2 Step Crunchy Chicken Strips Food

CRUNCHY CHICKEN STRIPS

Steps:

• Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
• Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.

WHOLE30 CRISPY CHICKEN STRIPS

Steps:

• Preheat the broiler. Set a wire rack on a baking sheet.
• Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
• Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
• Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.

CRISPY CHICKEN STRIPS

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
• When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

CRUNCHY CHICKEN STRIPS (OAMC)

Steps:

• Pour milk into a deep bowl and set aside.
• Cut chicken into 1 inch strips lengthwise and then soak in milk while you get rest of recipe ready.
• Pour cornflakes into a blender or food processor and blend or process for 30 seconds. You want them to be small flakes not dust.
• In a large bowl, mix flakes, paprika, garlic powder, salt and pepper.
• Place strips, one at a time, in the corn flake mixture and coat well.
• Lightly grease a baking sheet and bake at 350º for 15-18 minutes or until thoroughly cooked.
• To freeze: Allow to cool on cookie sheet. Flash freeze. Place chicken strips in freezer bags. Seal, label, freeze.
• To serve after freezing: Place frozen strips on cookies sheet and bake at 350º for about 7-10 minutes or until hot. Serve with dipping sauce of your choice.

CRISPY CHICKEN STRIPS

Steps:

• Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
• Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
• Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
• Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
• Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

CRUNCHY CHICKEN STRIPS

Steps:

• Slice chicken long or short, your way is best.
• Soak chicken in wine for an hour or overnight.
• Mix together flour, bread crumbs, salt and pepper.
• Coat chicken strips with flour mixture.
• Dip in milk.
• Coat a second time with flour.
• Heat stove top to medium.
• Cook until brown and cooked all the way through.
• Sprinkle lemon salt and pepper on both sides while cooking.

2 STEP CRUNCHY CHICKEN STRIPS

Steps:

• place crushed crackers or pretzels in one shallow bowl, dressing or mustard in another, dip tenderloins into dressing or mustard. dip chicken into dressing then into crumbs, arrangein pan, bake 10-15 min.