POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
BAKED BBQ CHICKEN TENDERS
These chicken tenders have a barbecue base but are elevated with a decidedly Asian influence. I use Savory Spice® Asian Delight BBQ Rub, which is different from Chinese five-spice.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch casserole dish with cooking spray.
- Combine barbeque sauce, barbeque seasoning, and caramel sauce in a shallow dish. Reserve 2 tablespoons of the mixture.
- Dip each chicken tender into the barbeque sauce mixture and coat thoroughly. Place in the prepared casserole dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. Baste with reserved sauce and continue baking for 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 175.4 calories, Carbohydrate 12.1 g, Cholesterol 64.7 mg, Fat 2.9 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 1339.6 mg, Sugar 5.4 g
CRISPY BARBECUE CHICKEN TENDERS
These crunch-coated chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce. -Andreann Geise, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere., In a deep skillet, heat 1/4 in. oil to 375°. Fry chicken, a few strips at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 411 calories, Fat 27g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 492mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
CRISPY BBQ CHIP TENDERS
These crunchy chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce. -Andreann Geise, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 400°., In a small bowl, mix sour cream, chives, garlic and salt. Refrigerate until serving. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere., Place on a rack in a 15x10x1-in. baking pan; spritz with cooking spray., Bake until coating is golden brown and chicken is no longer pink, 12-15 minutes. Serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 18g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
BBQ CHICKEN TENDERS
These crispy boneless, skinless chicken breast tenders stay crisp with only a light coating of oil-no deep-frying needed. Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.
Provided by Hilary Meyer
Categories Healthy Chicken Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
- Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.8 g, Cholesterol 24.2 mg, Fat 0.7 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 0.1 g, Sodium 145.7 mg, Sugar 2.4 g
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!
CRUNCHY CHICKEN STRIPS
Homemade chicken strips. These are crunchy as you have noticed; my husband wanted some crunch. Enjoy.
Provided by Happyfrog
Categories Lunch/Snacks
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice chicken long or short, your way is best.
- Soak chicken in wine for an hour or overnight.
- Mix together flour, bread crumbs, salt and pepper.
- Coat chicken strips with flour mixture.
- Dip in milk.
- Coat a second time with flour.
- Heat stove top to medium.
- Cook until brown and cooked all the way through.
- Sprinkle lemon salt and pepper on both sides while cooking.
Nutrition Facts : Calories 737.7, Fat 12.8, SaturatedFat 4.6, Cholesterol 168.4, Sodium 865.4, Carbohydrate 75.4, Fiber 3.2, Sugar 2.5, Protein 64.8
CRUNCHY CHICKEN STRIPS
Try making this simple starter ahead and freezing it ready for a special occasion or party
Provided by Good Food team
Categories Buffet, Canapes, Snack, Starter, Supper
Time 17m
Number Of Ingredients 8
Steps:
- Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
- Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.
Nutrition Facts : Calories 559 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.54 milligram of sodium
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
CRUNCHY BBQ CHICKEN STRIPS
Just made this on the fly and it came out pretty good. When I made it, I used ranch instead of BBQ sauce for half the chicken strips. These can be frozen for later use and cooked at 425 degrees for 20 minutes.
Provided by michellemo87
Categories Lunch/Snacks
Time 35m
Yield 20 Strips, 4 serving(s)
Number Of Ingredients 5
Steps:
- Prep: Cut 3 chicken breasts into 1/2 inch strips; Mix panko bread crumbs and grated Parmesan cheese.
- Coat: Dredge chicken strips through BBQ sauce. (or preferred dressing) Coat BBQ-coated strips in bread crumb and Parmesan cheese mixture.
- Cook: Place on aluminum-covered cookie sheet. Bake in 350 degree oven for 25 minutes.
Nutrition Facts : Calories 631.2, Fat 18.1, SaturatedFat 6, Cholesterol 80.6, Sodium 1249.6, Carbohydrate 75.8, Fiber 3.9, Sugar 17.4, Protein 38.3
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