Angies Spicy Chicken Strips Food

MAKE SPICY FRIED CHICKEN STRIPS

Steps:

• Gather the ingredients.
• Cut the chicken breasts into 1-inch strips, about 3 to 4 inches in length.
• In a bowl, whisk together the buttermilk, wing sauce or hot sauce, and 1/2 teaspoon of the garlic powder.
• Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight.
• In a large shallow bowl or pie plate, combine the flour, oregano, remaining garlic powder, paprika, cayenne pepper, salt, and ground black pepper.
• Remove the chicken pieces from the marinade, shaking off any excess. Coat each piece with the flour mixture, arranging them in a single layer on a baking sheet.
• Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture. Discard any remaining buttermilk mixture.
• In a deep fryer, large saucepan, or deep sauté pan, heat vegetable oil to 365 F. Fry the chicken strips in small batches, cooking for 3 to 4 minutes, or until golden brown.
• Remove to paper towels to drain.
• Repeat with the remaining chicken strips.
• Serve these tasty chicken strips with chipotle mayonnaise , Buffalo aioli, or a blue cheese or ranch dressing .

ANGIE'S SPICY CHICKEN STRIPS

Steps:

• Cut chicken into desired size strips.
• Heat oil in a frying pan or electric skillet until hot - about 350 degrees Fahrenheit (depends on pan).
• Mix flour and seasonings on a plate.
• Pour milk into a bowl.
• Dip strips into milk, then into flour mixture, back into milk, back into flour mixture, then into pan with the hot oil.
• Cook about 2-4 minutes on each side or until golden brown, according to strip size.
• ALWAYS SERVE WITH TEXAS PETE (HOT SAUCE).

CRISPY KETTLE CHIP CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large zip-top bag, combine the flour, salt, pepper, garlic powder, onion powder, and paprika.
• Beat the eggs in a shallow baking dish.
• Crush the Kroger® Brand Kettle Chips: Mesquite BBQ in the bag with a rolling pin. Then transfer to a shallow baking dish.
• Place the Kroger Brand® Chicken Breast Tenders in the bag with the flour mixture and shake until well coated.
• Using tongs, transfer the chicken tenders to the egg mixture and coat well.
• Using tongs, transfer the chicken tenders to the crushed chips and turn to coat.
• Place the chicken tenders on the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
• Serve the chicken tenders with the Kroger® All Over It Sauce.
• Enjoy!

HOT HONEY FRIED CHICKEN STRIPS

Steps:

• Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
• Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
• When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
• Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
• Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
• Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
• Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
• Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
• Serve the fried chicken strips immediately with the hot honey.

SPICY FRIED CHICKEN STRIPS

Steps:

• Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
• Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.

HOT CHICKEN STRIPS

Steps:

• Combine garlic, ginger, soy sauce, lemon juice, Tabasco sauce, vinegar, oil and pepper in bowl.
• Marinate chicken for 15 minutes.
• Cook chicken on barbeque 6-8 minutes, turn and baste often.

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken half at a time, and shake to coat.
• In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear.
• Garnish with parsley and peppers if desired.