Crunchy Chicken Strips Oamc Food

CRUNCHY CHICKEN STRIPS

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.

WHOLE30 CRISPY CHICKEN STRIPS

Steps:

• Preheat the broiler. Set a wire rack on a baking sheet.
• Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
• Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
• Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.

WHOLE30 CRISPY CHICKEN STRIPS

Steps:

• Preheat the broiler. Set a wire rack on a baking sheet.
• Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
• Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
• Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.

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!

CRISPY CHICKEN STRIPS

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.

APRICOT-GLAZED CHICKEN TENDERS (OAMC)

Steps:

• Cooking Day Instructions: In large freezer bag, combine marinade ingredients (oil, garlic, lemon juice, rosemary, thyme, salt, pepper, bay leaf). Add chicken, toss to coat, and marinade at room temp one hour.
• Prepare Apricot Glaze: Melt butter over moderate heat. Add vinegar, preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate freezer bag. Store in freezer together with marinated chicken.
• Serving Day Instructions: Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown.

CHICKEN NUGGETS - OAMC

Steps:

• Preheat oven to 375 degrees.
• spray a baking sheet with cooking spray and set aside.
• Cut chicken into slices and then into "nugget" sized pieces.
• In a medium bowl, mix together the ranch dressing and the milk.
• put chicken pieces into bowl with milk mixture.
• Crush the ritz crackers into fine crumbs. I use my food processor.
• Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
• Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
• Place nuggets on prepared baking sheet.
• Repeat until all chicken has been coated.
• Bake for 15-20 minutes or until chicken is done.
• Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
• To serve:.
• Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
• Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.

CRUNCHY PECAN-COATED CHICKEN STRIPS

Steps:

• Preheat oven to 450°F Line a baking sheet with foil and spray wiht non-stick cooking spray.
• Put cereal and pecans into a zip-lock bag. Press air out of bag and zip closed. Using a rolling pin or heavy food can, press and roll over ingredients in the bag until the cereal is finely crushed and the pecans are in pieces as small as grains of ice. Add garlic powder, salt and pepper to bag. Shake to mix.
• Crack egg in into a medium size bowl. beat with a fork until yolk and white are mixed together.
• If using chicken breasts, place chicken on cutting boward. Cut into 1/2 inch wide strips across the short direction of each piece of the chicken. Add the sliced chicken (or tenders) to the egg and stir.
• IMMEDIATELY WASH HANDS AND CUTTING BOARD WITH WARM SOAPY WATER.
• With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with pecan mixtre. Close bag. Gently shake back and forth, and press pecans into chicken. Pour chicken onto prepared pan, and use a fork to separate if they are touching each other.
• WASH HANDS AGAIN IF YOU TOUCHED THE CHICKEN.
• Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece, cut in half. It should be white all the way through, not pink.
• TIPS: If you have a convection oven, you can get extra crispy chicken strips, Cook the chicken strips at 425F for 8 minutes.
• Add pecan chicken strips to Ceasar salad for a complete meal.

CRUNCHY BAKED CHICKEN STRIPS

Steps:

• Preheat oven to 425° and spray a large cookie sheet with no stick cooking spray.
• In a shallow pan, mix together bread crumbs, Parmesan cheese, garlic powder, basil, oregano and black pepper.
• In another shallow dish, beat eggs together with olive oil and water.
• Cut each chicken breast into 6 strips.
• Dip each side of each piece of chicken into egg mixture, then dredge in crumb mixture.
• Place on baking sheet.
• Bake for about 15 minutes or until golden brown, turning once, halfway through cooking.

CRUNCHY CHICKEN STRIPS

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.

CRUNCHY CHICKEN STRIPS (OAMC)

Steps:

• Pour milk into a deep bowl and set aside.
• Cut chicken into 1 inch strips lengthwise and then soak in milk while you get rest of recipe ready.
• Pour cornflakes into a blender or food processor and blend or process for 30 seconds. You want them to be small flakes not dust.
• In a large bowl, mix flakes, paprika, garlic powder, salt and pepper.
• Place strips, one at a time, in the corn flake mixture and coat well.
• Lightly grease a baking sheet and bake at 350º for 15-18 minutes or until thoroughly cooked.
• To freeze: Allow to cool on cookie sheet. Flash freeze. Place chicken strips in freezer bags. Seal, label, freeze.
• To serve after freezing: Place frozen strips on cookies sheet and bake at 350º for about 7-10 minutes or until hot. Serve with dipping sauce of your choice.