BONNIE'S CRUNCHY SPICY CHICKEN STRIPS
We love these Crunchy Spicy Chicken Strips! So tender and so good. Last night was party night on the back porch! The menu was Bonnie's Crunchy Spicy Chicken Strips, carrot and celery sticks dipped in Ranch Dressing and Barbecue Sauce. Bet you can't eat just one. Yum. We also had my famous Margaritas, and yeah, I have a blue...
Provided by BonniE !
Categories Chicken
Time 45m
Number Of Ingredients 24
Steps:
- 1. Assemble all your ingredients before you begin. You will need 3 small bowls and a medium skillet. Use boneless, skinless chicken. Cut into 1/4 inch strips.
- 2. MAKE THE CHICKEN MARINADE Place 1/2 cup water, 1 teaspoon baking powder, and 1 teaspoon season salt. Add prepared chicken to the marinade. Let chicken sit one hour.
- 3. SEASON THE CHICKEN After the chicken has marinated for one hour, remove it and drain in a colander. Place in a small bowl. Add some seasoning to the chicken. First add a tablespoon of Franks hot sauce to the strips and mix it in thoroughly. Lightly salt and pepper the meat, and sprinkle with a little garlic powder. About 1/4 teaspoon of each. We are giving it just a light seasoning, because there is seasoning in the flour mixture, too.
- 4. MAKE SEASONED FLOUR Meanwhile prepare the seasoned flour. Add 1/2 cup flour a small bowl, and add the 1/4 cup Parmesan cheese from jar, and mix with the spoon. Add 1/2 teaspoon season salt, 1 teaspoon garlic powder, 1 teaspoon ground dehydrated onion, 1/4 teaspoon ground red pepper flakes, and 1/2 teaspoon black coarse pepper. 1 teaspoon chili powder, 1/2 teaspoon paprika. Whisk to combine..
- 5. EGGS IN SMALL BOWL Add 2 eggs to a small bowl and whisk,
- 6. MAKE THE PANKO DREDGE Place 1/3 cup butter in skillet over very low heat. When the butter melts, turn off the heat. Add the 2 cups of panko bread crumbs, and 1 teaspoon turmeric. Mix very well with a wooden spoon. Then add the Parmesan cheese. Mix well. Set aside.
- 7. Line your bowls up in the order you will be dredging. Assembly is much easier. Starting with the bowl of seasoned flour, then the bowl of beaten eggs, Finally, to dip the chicken strips in the buttered Panko breadcrumbs in the skillet. Transfer each piece of chicken to a foil lined and kitchen sprayed pan.
- 8. Dip a chicken strip in the SEASONED FLOUR.
- 9. Then dip it in the BEATEN EGGS.
- 10. Then dredge it in the skillet of PANKO BREADCRUMBS.
- 11. As you dip each piece of chicken, transfer it to the prepared baking pan. Ready to Bake! Bake in a preheated 425 degree oven, for15 to 20 minutes, then flip and bake 5 to 10 minutes more. Times are approximate. It should just be golden brown. Don't overcook. This chicken when cooked properly is quite crunchy with a tender and juicy meat.
- 12. ...And just a few minutes later. Panko is our favorite breading!
- 13. This batch was made with bread crumbs. (We prefer the Panko.)
- 14. Enjoy!
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
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!
POPEYES BONAFIDE SPICY CHICKEN (COPYCAT)
My revised, reverse-engineered recipe for Popeyes' 'Bonafide' Spicy Fried Chicken. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour, eggs and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Poultry
Time 13h10m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with contents of one 6-ounce bottle original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
- MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
- BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
- ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
- PLACE a cooling rack over a baking sheet and set aside.
- REMOVE chicken from the marinating dish using tong; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
- REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
- ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
- BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Nutrition Facts : Calories 478.2, Fat 8.6, SaturatedFat 2.6, Cholesterol 279.4, Sodium 2992.4, Carbohydrate 78.1, Fiber 3.8, Sugar 3.1, Protein 20.2
CRISPY CHICKEN STRIPS
From Dawn Hart,published in the Taste of Home, "Best Ever Chicken Cookbook 2009".This is a quick and easy method for dressing up chicken. Roll the strips in a quick coating made with potato flakes and bread crumbs, then cook them for a couple of minutes in a skillet.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/2-inch. thickness; cut into 1-inch strips. In a shallow bowl, combine the potato flakes and bread crumbs. Place egg substitute in another shallow bowl.
- Dip chicken in egg substitute. then in potato mixture. In a large skillet, cook chicken in oil for 4-5 minutes or until chicken is golden brown and crispy and juices run clear.
Nutrition Facts : Calories 397.3, Fat 21.3, SaturatedFat 4.7, Cholesterol 73, Sodium 469.1, Carbohydrate 20.3, Fiber 1.5, Sugar 1.6, Protein 29.7
CRISPY BAKED CHICKEN STRIPS
These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.
Provided by Amanda Beth
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken breasts into thin strips, about one inch wide.
- Longer sections can be cut in half to have uniform pieces.
- Mix cracker crumbs and seasonings well.
- Dip chicken pieces into egg mixture, then dredge in crumb mixture.
- Place on baking sheet sprayed with cooking spray.
- Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
- Dip into favorite sauce, or enjoy just as they are!
CRISPY CHICKEN STRIPS
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
CRISPY CHICKEN STRIPS
From Lake Havasu City, Arizona, Dawn Hart shares an easy method for dressing up chicken. She rolls strips in a quick coating made with potato flakes and bread crumbs, then cooks them for a couple minutes in a skillet.
Provided by Allrecipes Member
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/2-in. thickness; cut into 1-in. strips. In a shallow bowl, combine the potato flakes and bread crumbs. Dip chicken in egg substitute, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.
Nutrition Facts : Calories 327 calories, Carbohydrate 20.3 g, Cholesterol 66.3 mg, Fat 12.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 1.6 g
CRISPY CRUNCHY CHICKEN STRIPS
This is a family favorite and really yummy.
Provided by Laura
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
- Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 13.1 g, Cholesterol 132.1 mg, Fat 5.1 g, Fiber 0.2 g, Protein 36.1 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 8.3 g
ANGIE'S SPICY CHICKEN STRIPS
MADE THIS UP ONE DAY TO PLEASE HUBBY. IT IS FAST,EASY,AND TASTES GREAT.WE HAVE IT OFTEN.IT IS GOOD FOR LUNCH OR SUPPER.
Provided by ANGIE TURNER
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
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).
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