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
CHICKEN STRIP SALAD
Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 585mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CRISPY CHICKEN STRIP SALAD
Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely., In a large resealable bag, combine the flour, tarragon and lemon zest. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again. , In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink., Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans.
Nutrition Facts : Calories 508 calories, Fat 38g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 8g fiber), Protein 9g protein.
SUPER CRISPY CHICKEN TENDERS
Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving
HOT CHICKEN STRIPS
Make and share this Hot Chicken Strips recipe from Food.com.
Provided by Heydarl
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 780.1, Fat 54.2, SaturatedFat 11.6, Cholesterol 185.6, Sodium 1206.2, Carbohydrate 8.6, Fiber 1.1, Sugar 1.2, Protein 63.2
CRISPY CHICKEN SALAD
This Crispy Chicken Salad is so easy to make at home and tastes just like the version from Friendly's! Serve it with honey mustard and fried chicken strips over lettuce with tomatoes, hard boiled eggs, cheese, and crispy tortilla strips!
Provided by Stephanie
Categories Main Course Salad
Time 50m
Number Of Ingredients 16
Steps:
- Prep Work: Whisk 1 egg in a small bowl and set aside.
- Combine the flour, breadcrumbs, and seasonings on a plate and set aside.
- Cut the chicken breast in half to create 2 thinner pieces of equal size. Slice each half into strips about ½ inch thick. Note that they will plump up slightly when cooked.
- Bread the Chicken: Pat the strips completely dry and dip them in the whisked egg. Use your fingers to slide off the excess, if it's too wet it will leak through the breading. Transfer to the breading mixture and coat generously. Give each one an extra dip in the breading right before frying.
- Frying: Heat 1 cup of vegetable oil in a 10-inch cast iron skillet. If possible, use an oil thermometer to wait until the oil reaches 350 degrees.
- Once the oil is heated, carefully add the chicken strips, leaving space around each one so that they don't touch each other. You'll need to fry in batches. Use kitchen tongs to carefully turn the chicken over once the first side is golden brown, 3-4 minutes per side.
- Set fried chicken aside on a cooling rack to keep it crispy underneath. Add more chicken to the pan as soon as you take some out.
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil.
- Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
- Peel, and slice in half or in fourths.
- Add the lettuce to a large plate or salad bowl. Top with tomatoes, hard boiled eggs, and cheese.
- Slice the chicken strips into bite-sized pieces and sprinkle them on top.
- Drizzle with honey mustard, top with tortilla strips, and serve!
Nutrition Facts : Calories 691 kcal, Carbohydrate 35 g, Protein 51 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 403 mg, Sodium 920 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CRISPY CHICKEN SALAD
Check out our favorite Crispy Chicken Salad with an easy (five-ingredient) honey BBQ dressing. You can make this salad in 25 minutes or less with a few shortcuts!
Provided by Chelsea Lords
Categories Main Course Salad
Time 25m
Number Of Ingredients 11
Steps:
- CHICKEN: Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
- SALAD: Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce). Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates. Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
- DRESSING: Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
- STORAGE: Dressed salad doesn't sit well, so if you want to have leftovers or make ahead, store the dressing separately from the salad.
Nutrition Facts : Calories 479 kcal, ServingSize 4 servings (as a meal), Carbohydrate 20.5 g, Protein 25.6 g, Fat 33.1 g, Cholesterol 58.7 mg, Sodium 1147.7 mg, Fiber 2.6 g, Sugar 3.8 g
CRISPY CHICKEN STRIPS WITH SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
- Photograph by Antonis Achilleos
TOSSED GREEN SALAD WITH CHICKEN AND CRUSHED BLACK PEPPER
Use your favorite mix of crisp salad greens and salad dressing in this colorful, main dish salad topped with chicken strips. Crushed peppercorns add a pleasant boost of flavor.
Provided by McCormick
Categories Entrees,
Yield 4
Number Of Ingredients 9
Steps:
- Mix salad greens and vegetables in large bowl. Just before serving, drizzle with dressing; toss to coat.
- Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
Nutrition Facts : Calories 193 Calories
SALAD WITH CRISPY CHICKEN STRIPS
The Salad with Crispy Chicken Strips recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the lettuce, separate into leaves, spin dry and cut into wide strips. Drain pineapple (reserving 3-4 tablespoons of the juice) and cut into small pieces. Trim bell pepper, rinse, remove seeds and cut into thin strips.
- Mix vinegar with cream, ground curry and pineapple juice. Season with sugar, salt and pepper and mix with the salad ingredients.
- Mix breadcrumbs and sesame seeds. Cut chicken into wide strips and season with salt and pepper. Then dredge successively in flour, beaten egg and the sesame seed mixture.
- Fry chicken strips in clarified butter for 2-3 minutes on each side. Serve salad with the chicken strips.
Nutrition Facts : Calories 301.93 kcal, Fat 11.27 g, SaturatedFat 5.56 g, Protein 30.31 g, Carbohydrate 18.15 g, Sugar 0.52 g, Cholesterol 134.09 mg
HANNAH'S ASIAN CHICKEN STRIP SALAD
My daughter asked for a chicken salad for dinner tonight. She wanted chicken with light green lettuce leaves. When asked what flavors she wanted on the chicken, she said Asian. So here we have Hannah's Asian Chicken Strip Salad. By the way, she's 8. I don't usually measure my ingredients, I just pour until it looks right so these are guidelines more than actual measurements.
Provided by ILefkowitz
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix together the soy sauce, rice vinegar, sesame oil, lime juice and honey in a medium bowl. Set aside.
- Cut the chicken breasts into strips about 1 inch wide.
- Pour half the sauce into another bowl and set that aside. That will become the dressing. Add the chicken strips to the remaining sauce. Mix to ensure that all pieces are coated.
- Heat the olive oil in a medium saucepan.
- When the oil is heated, place the chicken strips in the pan. Do not crowd the pan. Let chicken brown on one side and then turn to brown other side. Since the strips are thin it should only take 5 - 10 minutes total.
- Once all the chicken strips are sauteed remove from heat and set aside to cool.
- In the meantime, wash the lettuce and rip into bite sized pieces. Put them in a large salad bowl. To that add the peppers, cucumbers, tomatoes, carrots, celery and sesame seeds.
- Take the sauce that you previously set aside and add the mayonnaise and cilantro to it. Sprinkle in the red pepper flakes. Whisk to combine.
- Lay the chicken strips atop the salad and pour some dressing over it.
Nutrition Facts : Calories 400.6, Fat 16.8, SaturatedFat 3.9, Cholesterol 73.6, Sodium 1144.1, Carbohydrate 36.5, Fiber 6.9, Sugar 25.9, Protein 30
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Occupation Cookbook Author And PhotographerPublished 2010-10-28
- Basic Chicken Salad. The basic chicken salad recipe uses mayo as the dressing base. Celery and purple onion give it a nice crunch, while lemon juice, sweet pepper relish, and Cajun seasoning ensure it has tons of flavor.
- Southern-Style Chicken Salad. This classic Southern-style chicken salad has a mayo and dill pickle relish dressing that makes it super creamy. Chopped hard-cooked eggs make it very hearty and filling.
- Tarragon Chicken Salad. Fresh tarragon makes this creamy chicken salad recipe a tasty option. The chicken is shredded, then mixed with a homemade dressing of mayonnaise and yogurt.
- Chicken Salad With Herb Mayonnaise. This herby chicken salad uses roasted chicken breasts, but rotisserie chicken works well, too. Parsley, dill, chives, oregano, and lemon juice give the salad a lively flavor.
- Chicken Salad With Apples and Cranberries. Chopped walnuts or pecans and chunks of apples and cranberries add crunch and texture to this savory-sweet chicken salad.
- Chicken and Rice Salad. This lovely chicken and rice salad is an excellent picnic dish because it's a whole meal in itself. Cooked rice and chicken, mayo, veggies, and olives provide lots of flavors and a rich texture.
- Chicken Salad With Curry. Curry chicken salad is wonderful in pita pockets with a simple salad on the side. It also makes a great meal when mixed with cooked cubed potatoes.
- Mediterranean Chicken Salad. This Mediterranean chicken salad recipe starts with marinated grilled chicken breasts that are sliced and served atop a bed of spinach or greens with tomatoes, red onions, olive, and feta cheese, and served with toasted pita.
- Chicken Salad With Walnuts and Grapes. Grapes, walnuts, and chicken come together in a creamy mayo-sour cream dressing. Toss this tasty salad in 20 minutes and serve it on bread, lettuce leaves, or with mixed greens with slices of avocado.
- Cajun Chicken Salad With Pecans. For a really flavorful hero sandwich, try this Cajun chicken salad with pecans. Celery, green onions, chopped pecans, fresh parsley, and some Cajun seasoning are mixed with a creamy and spicy mayo-Tabasco-cayenne dressing.
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- Southern Fried Vegetarian Chicken Nuggets. It's no secret that deep-fried anything is usually delicious, and truth be told, these deep-fried Southern-style vegetarian "chicken" nuggets made from seitan are out-of-this-world good.
- Chinese Kung Pao Tofu. Since Asian cooking rarely includes any dairy, by simply swapping out the meat for tofu you easily have a vegan dish that tastes truly authentic.
- Breaded Tofu Nuggets. Soy-based vegan chicken nuggets are relatively low in fat and delicious enough to eat every day. The tofu pieces are tossed in a mixture of soy milk, mustard, nutritional yeast, and spices, coated with panko breadcrumbs, and then pan-fried until golden.
- Tofu Orange Chicken. This vegetarian tofu version has all of the same sweet and tart flavors of this traditional Chinese chicken dish. The tofu is sauteed with garlic and then cooked in a mixture of soy sauce, orange juice, rice vinegar, orange marmalade, and ginger until the sauce is nice and thick.
- Spicy Seitan Buffalo "Wings" Vegetarian Buffalo wings can be prepared in much the same way as when using real chicken. The chicken substitute seitan is coated with spices, fried, and then tossed with margarine and spicy hot sauce.
- Vegetarian Mock Chicken Salad. Made with vegetarian chicken-style deli slices, this soy chicken salad recipe is full of flavor and looks gorgeous served on a bed of crisp green lettuce—but it is also perfect between toasted bread or a soft roll as a sandwich.
- Vegetarian "Chicken" Pot Pie. For a vegetarian main dish, try this pot pie recipe filled with vegan "chicken," vegetables, and savory herbs. You'll find it's just as hearty and filling as any other pot pie, yet much lower in fat since it does not contain any cream.
- Barbecue "Chicken" Wing Pizza. When you're in the mood for pizza but need something with a little more heft, it doesn't get much better than this barbecue "chicken" wing pizza, made with store-bought vegan barbecue chicken "wings," barbecue sauce, and mozzarella cheese, and garnished with fresh chopped cilantro and a squeeze of lime.
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5/5 (24)Category ChickenServings 4Estimated Reading Time 8 mins
- DRESSING: Whisk the ingredients for the dressing along with a big pinch of salt and black pepper. Continue to whisk until you’ve got a smooth dressing.
- MARINATE: Add the buttermilk, ¾ teaspoon of salt, a big pinch of black pepper and ⅓ cup of the prepared dressing to a bowl and stir to combine. Add the chicken tenders into the bowl and allow the chicken to marinate for 30 minutes (you can also marinate the chicken for up to 24 hours covered in the refrigerator.)
- PREP: When you’re ready to cook the chicken, Combine the flour, garlic powder and the smoked paprika in a shallow baking dish, in another one, combine the panko and the parmesan cheese and set them side by side. We’re going to set up a dredging station. Start by removing a chicken tender from the marinade and allow the excess to drip off, then dredge the strip into the flour mixture, then the beaten egg, then the panko mixture and place the tenders on a clean baking sheet. Repeat with remaining tenders.
- COOK: Add about an inch to an inch and half of the oil to a cast iron skillet (or anything you usually fry stuff in) and allow the oil to heat up on medium-high heat. Once then oil is hot, add a few tenders and allow them to fry for 5-9 minutes, flipping as required to cook the tenders all the way through. Remove to a plate lined with a paper towel and continue to fry until done. Slice the tenders into pieces or chop them up.
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- French Fries. Here’s a classic side dish: French fries! Who doesn’t love them, right? Whether you like them hand-cut, thin and crispy, or even in chip form, this side is sure to be a crowd-pleaser.
- Coleslaw. Another classic you can serve with your chicken tenders is coleslaw. With chicken, I like to serve it with a rich slaw with more mayo. It’s also a great way to have your veggies, especially when the cabbage has a good crunch to compliment the tenderness of the chicken.
- Asparagus Fries. Speaking of veggies, asparagus is one that even the pickiest eaters will enjoy. I like to bake my asparagus fries: just drizzle some olive oil on top and pop in the oven for about 10 minutes.
- Pesto Sauce. I love pesto! This one isn’t exactly a side dish but ever since I had chicken tenders with pesto, I’ve been addicted! I like to make a pesto bruschetta with some tomatoes with my chicken.
- Sweet Potatoes. If you’re looking for a healthier substitute for french fries, why not try sweet potatoes? They’re rich in fiber and Vitamin A; truly a guilt-free and delicious side dish.
- Zucchini Pasta. Speaking of nutrients, did you know that zucchini is rich in antioxidants like Vitamin C? Yup! So for another guilt-free side dish, try some zucchini pasta with your favorite sauce.
- Cornbread. Here’s a true Southern favorite and something everyone will love. Cornbread! It’s filling, with just the right amount of sweetness. I personally like mine with lots of corn kernels but whatever way you choose to make them, you can never go wrong with chicken and cornbread!
- Glazed Veggies. For something healthy but also a little sinful, you can try glazing some veggies and serving them with your chicken strips. To make the glaze simply cook butter, sugar, and a squeeze of lemon juice together and pour over your vegetables.
- Pasta Salad. I love a good salad, but pasta salad is next level! For chicken, I like to go with a vinaigrette dressing on a mix of cucumber, cherry tomatoes, olives, feta cheese, some chopped parsley, and rotini pasta.
- Biscuits. Few Southern side dishes can rival a soft and fluffy biscuit. A little sweet and a little savory, this will definitely go well with your chicken.
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