Crispy Chicken Strips With Creamy Chili Dipping Sauce Food

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!

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE

Steps:

• For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
• For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
• Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
• Sprinkle the chicken strips with some salt and pepper.
• Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
• Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
• Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

CRISPY HONEY CHILLI CHICKEN

Steps:

• Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
• Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
• Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
• Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
• Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
• Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
• Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
• Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
• Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!

CRISPY BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Place egg in a bowl. Mix crushed crackers, garlic powder, salt, pepper, and chili powder together in a second bowl.
• Dip chicken strips into beaten egg, then coat with cracker mixture; place on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHILI CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the first 8 ingredients. In another shallow bowl, beat egg. Dip chicken in egg, then roll in corn chip mixture. , In a large skillet, cook half of the chicken in 2 tablespoons butter for 8-10 minutes or until the meat is no longer pink. Repeat with remaining chicken and butter.

PERFECT CRISPY FRIED CHICKEN

Steps:

• Allow the chicken to sit at room temperature for 1 hour so you're not working with cold chicken.
• Place a large, rimmed sheet tray on the counter or in a warm oven. Line with paper towels, and place a cooling rack on top of the paper towels. This is where you will drain your cooked chicken.
• In a large bowl or shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, and baking powder.
• In a separate large bowl or shallow dish, whisk together the eggs and water.
• In a large cast iron skillet, pour enough oil to come about halfway up the side of the skillet. Heat the oil to 350F. Check and maintain the temperature with a deep-fry or candy thermometer.
• Using a paper towel, pat the chicken dry, and then dredge in the flour mixture. Dip into the egg mixture, and then back into the flour mixture to ensure a thick and even coating.
• Gently place the coated chicken into the hot oil, and cook until the breading is golden brown and the chicken registers 165F on a meat thermometer. Turn the chicken 1 or 2 times during cooking to ensure the coating is evenly browned. The time will vary depending on the size of your chicken pieces. A large, bone-in, chicken breast will take about 10-15 minutes. A smaller, boneless, chicken tender will take about 7-10 minutes. Cook a test piece of chicken first, and then cut open with a sharp knife to ensure there is no pink juice or meat.
• Remove the cooked chicken from the oil, and place on the prepared cooling rack to rest 10 minutes before serving.

CRISPY CHICKEN STRIPS

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.