NUTTY CHICKEN STRIPS
I enjoy cooking for my parents and two brothers. I usually prepare things that are a little out of the ordinary. These strips, seasoned with curry, are great for a family game night. -Betsy Baertlein, Mazeppa, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Mix yogurt, cilantro and honey. Refrigerate, covered, until serving., In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture., In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 365 calories, Fat 20g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.
NUTTY CHICKEN STRIPS WITH HONEY YOGURT DIPPING SAUCE
Make and share this Nutty Chicken Strips With Honey Yogurt Dipping Sauce recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 20m
Yield 1 meal
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine bread crumbs, almonds, cilantro, and curry powder.
- Place flour in a shallow bowl.
- In another shallow bowl, beat the egg, and milk.
- Dip the chicken strips in flour, then in the egg mixture.
- Then place in the resealable bag in step 1, and shake to coat.
- In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink, and drain on paper towels.
- In a small bowl, combine the sauce ingredients, and serve with chicken.
Nutrition Facts : Calories 2248.8, Fat 124.2, SaturatedFat 18.6, Cholesterol 659.8, Sodium 1496.1, Carbohydrate 98.3, Fiber 10.6, Sugar 40.7, Protein 185.2
HONEY & HOT SAUCE CHICKEN STRIPS
Make and share this Honey & Hot Sauce Chicken Strips recipe from Food.com.
Provided by KissaK1
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pat the chicken dry. Place chicken between 2 sheets of plastic wrap and using a mallet or a skillet, flatten each piece to an even thickness, between 1/4 and 1/2 inch. Season pieces on both sides with salt and pepper to taste.
- In large skillet over medium-high heat, heat oil. Add chicken and cook, turning as necessary, until cooked through, about 5 minutes or so.
- Meanwhile, in a small bowl, combine honey, pepper sauce and lemon juice, if using. Taste and adjust ingredients as needed.
- Transfer chicken to cutting board and thinly slice each breast. Arrange the slices on individual plates and either drizzle with the sauce or serve sauce on the side for dipping.
Nutrition Facts : Calories 256.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 68.4, Sodium 233.2, Carbohydrate 26.1, Fiber 0.1, Sugar 25.9, Protein 27.4
CHICKEN SOUVLAKI STICKS WITH YOGURT DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h8m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water for about 30 minutes.
- Preheat grill or grill pan to medium-high heat.
- Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.
- While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.
- Serve 5 skewers per person with dipping sauce alongside.
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
NUTTY CHICKEN CURRY
Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 9
Steps:
- Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
- Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.
Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium
SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts into strips.
- In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
- In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
- Place the flour in another medium bowl.
- Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
- Cut the broccoli into florets.
- Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
- In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
- Cut the sweet potatoes in half lengthwise, then slice into half-moons.
- Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
- Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
- Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
- Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
- Enjoy!
Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams
NUTTY CHICKEN SATAY STRIPS
Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce
Provided by Sara Buenfeld
Categories Lunch, Snack, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
- Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
- Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
- Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.
Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
HONEY-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
- Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
- Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
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