CRISPY BAKED PANKO SRIRACHA CHICKEN STRIPS
Make and share this Crispy Baked Panko Sriracha Chicken Strips recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.
- When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
- Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
- Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
- Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.
- Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.
Nutrition Facts : Calories 738.1, Fat 27.1, SaturatedFat 7.6, Cholesterol 238.3, Sodium 1316.8, Carbohydrate 60.8, Fiber 2.9, Sugar 15.7, Protein 59.5
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!
CAESAR CRUSTED CRISPY CHICKEN STRIPS
From Cottage Living magazine. You can use regular breadcrumbs instead of panko, but panko gives a crispier result.
Provided by iris5555
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1/2 cup Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat.
- Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides.
- Place on a baking sheet. Chill 30 minutes.
- Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown.
- Drain on paper towels.
- Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.
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 SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice each chicken breast into strips.
- In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
- Preheat oven to 425˚F (220˚C).
- In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
- Dip the chicken strips in the panko mixture, ensuring they are fully coated.
- Line a rimmed baking sheet with parchment paper and brush with canola oil.
- Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
- Transfer the chicken to a paper towel-lined plate to remove extra grease.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams
CRISPY CHICKEN STRIPS
Make and share this Crispy Chicken Strips recipe from Food.com.
Provided by Blossom NZ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees celcius.
- Lightly spray (or pour) oil into a roasting dish (or a baking tray).
- Pull the skin off the chicken breasts.
- Cut into thin slices (approximately 1cm wide, 2cm deep).
- Mix the eggs and sweet chilli sauce in a bowl.
- In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!).
- Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker.
- Place carefully onto the tray. Continue until all the chicken is coated.
- Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through.
- Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
HONEY SRIRACHA CHICKEN TENDERS
Some things are just better together and honey with Sriracha is the perfect example. Sweet with just the right amount of spicy, this treatment adds tons of flavor to your crispy, breadcrumb-coated chicken tenders. With 4 ingredients and 10 minutes of prep time, honey Sriracha chicken tenders could be cooking up in your oven-talk about weeknight friendly!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g
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