Island Style Chicken Strips Food

ISLAND STYLE CHICKEN STRIPS.

Steps:

• I used a bone in chicken breast which I got the strips from, but you're free to use boneless chicken breast if you'd like to save on time. Remember to wash the strips with the juice of a lime or lemon and cool water, then drain dry.
• Chop (finely) the scallions, thyme and parsley. Then add it to the bowl with the cracker crumbs and give it a good stir. I know this step is a bit strange to my Caribbean readers as we're seasoning the bread crumbs and not the chicken as we would traditionally do.
• Cut the chicken into 1/4 inch strips (don't fuss with being even), wash, drain and set aside. Crack both eggs into another bowl and toss in the black pepper and salt and give it a whisk. We now have the chicken cut into pieces, the seasoned crumbs and eggs. It's time to set up a batter and frying station. We'll need the veg oil in a deep pan (I used a small wok so the oil doesn't splatter onto the stove while frying) on med/high heat, a plate with the flour, the seasoned crumbs, the chicken strips, egg wash and have a paper towel lined plate or basket to drain off the excess oil when the chicken strips are done cooking.
• Take a piece of chicken and dust it in the flour, then into the eggs (make sure it's covered in the eggs mix) and drain off the excess egg and roll in the seasoned bread crumbs. Do about 4-5 of these so once you start adding to the hot oil, you'll have a few to go in at the same time.
• Your oil should be hot by now, so gently place each strip inches Flip after a couple minutes and keep an eye on them. If you find that they're browning too fast, turn your heat down a bit. It takes about 5-7 minutes to fully cook and have that lovely golden brown color. Drain on the paper towels and continue until all the chicken strips are cooked. Sprinkle (while hot) with a little sea salt (not mentioned in the ingredient list).

ISLAND-STYLE CHICKEN

Steps:

• Drain pineapple chunks, reserving syrup.
• In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
• Serve with cooked parsleyed rice.

ITALIAN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, Parmesan cheese, Italian seasoning and 1 teaspoon garlic salt. In a shallow bowl, beat eggs, water and remaining garlic salt. Dip chicken strips into egg mixture, then shake to coat in crumb mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry chicken in batches until golden brown, about 4 minutes. Drain on paper towels. Serve immediately; or cool and freeze for up to 3 months.

KAT'S ISLAND CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
• Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
• Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
• While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

TROPICAL GLAZED CHICKEN STRIPS

Steps:

• In a large skillet, brown chicken in oil. Transfer to a greased 11x7-in. baking dish. , In a saucepan, combine the juice concentrate, butter, ginger and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon sauce over chicken. , Bake, uncovered, at 350° for 25-30 minutes or a thermometer reads 170°, basting occasionally. Brush avocado slices with lime juice. Arrange chicken, avocado and nuts over rice.

BAKED LEMON AND YOGURT CHICKEN STRIPS

Steps:

• Cut the chicken breast into strips (you'll wash them in a later step). Thicker strips will take a bit longer to bake.
• Put the chicken strips into a bowl and mix in 1/2 cup of lemon juice. With your hands, really mix the chicken with the lemon juice and allow to sit for 5 minutes.
• Wash the chicken strips well, removing any membranes or fatty bits. Remove as much of the excess water and dry the strips.
• Put the chicken into a clean bowl and sprinkle with lemon juice and add the yogurt and garlic. Season with salt and pepper. Mix well and put in the refrigerator for 1 hour.
• Preheat oven to 400 degrees and prepare a baking sheet by spraying with cooking spray.
• Bread the chicken strips by dredging them in the crushed crackers or cornflake crumbs.
• Place the strips onto the baking pan and sprinkle lightly with the melted butter.
• Bake for 15 to 20 minutes until cooked through. Larger pieces might take longer to cook, smaller pieces might take less time.

CRISPY FRIED CHICKEN STRIPS

Steps:

• Cut each chicken breast into 3 strips and place in a large bowl. Add milk, eggs, garlic powder, onion powder, paprika, sage, salt, and pepper. Cover and refrigerate for at least 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Coat chicken strips in the flour mixture.
• Fry chicken in the hot oil until golden, no longer pink in the centers, and juices run clear, 5 to 10 minutes, depending on the thickness of the chicken. Work in batches to maintain oil temperature.

CRISPY BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
• Cut chicken breasts into thin strips, about 1-inch wide.
• Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
• Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

ITALIAN RANCH CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. In another shallow bowl, combine dressing and water. Dip chicken into dressing mixture, then coat with crumb mixture. , Arrange chicken on a baking sheet coated with cooking spray. Lightly spray top of chicken with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until juices run clear.