EXTRA-CRISPY FRIED CHICKEN STRIPS
These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!
Provided by Steven McCune
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
- Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
- Let strips sit for 5 minutes to allow flour to set.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
- Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g
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!
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
CRUNCHY PARMESAN CHICKEN TENDERS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
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!
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 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 CHICKEN STRIPS WITH CREAMY JALAPEñO CHEESE DIP
Make these Crunchy Chicken Strips with Creamy Jalapeño Cheese Dip, but prepare for a flood of compliments first! This Crunchy Chicken Strips with Creamy Jalapeño Cheese Dip recipe delivers amazing flavor each and every time.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Beat eggs and mustard in shallow dish until blended. Measure flour into second shallow dish. Combine corn flake crumbs, garlic powder and onion powder in third shallow dish.
- Dip 1 chicken strip into flour, turning to evenly coat both sides of strip with flour; gently shake off excess flour. Repeat to dip chicken strip in egg mixture, then cereal crumb mixture. Place on prepared baking sheet. Repeat with remaining chicken strips and coating ingredients.
- Bake 25 to 30 min. or until chicken is done.
- Microwave cream cheese spread and milk in microwaveable bowl on HIGH 15 sec.; stir until cream cheese is completely melted and dip is well blended. Serve with chicken strips.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 170 mg, Sodium 460 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 4 g, Protein 32 g
CRISPY CRUNCHY CHICKEN STRIPS
This is a family favorite and really yummy.
Provided by Laura
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
- Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 13.1 g, Cholesterol 132.1 mg, Fat 5.1 g, Fiber 0.2 g, Protein 36.1 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 8.3 g
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