Pan Fried Chicken Strips And Potatoes Food

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
• Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

CRISPY FRIED CHICKEN TENDERS/STRIPS

Steps:

• Cut the chicken into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips salt, pepper, garlic powder and paprika. Set aside.
• Put the panko bread crumbs in a bowl. In another bowl, beat the eggs until smooth. Dredge chicken cutlets strips in egg, then panko bread crumbs. Press chicken cutlet into the bowl of panko bread crumbs so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces.
• In large frying pan, heat about 1/4-inch of oil to about 375°F. An instant-read thermometer is great to regulate oil temp. Do not let oil get too hot or else the chicken strips will burn on outside and still be raw on inside. When the oil is hot, add the coated chicken in a single layer.
• Fry the chicken until golden brown on both sides and until the chicken is fully cooked in the center, about 3-5 minutes, depending on oil temperature and how big the chicken is cut.
• Serve warm with your favorite dip: ketchup, mustard, bbq sauce or ranch dressing.

POTATO CHIP CHICKEN STRIPS

Steps:

• In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter. , Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.

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.

PAN FRIED CHICKEN THIGHS WITH PANCETTA CREAM OVER CONFIT POTATOES

Steps:

• Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
• In a deep saute pan, heat the vegetable oil over medium heat.
• Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.
• Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes.
• Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage.
• To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve.
• Preheat the oven to 350 degrees F.
• In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.

SKILLET CHICKEN & POTATO DINNER

Steps:

• Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet. Keep warm.
• Place chicken in same skillet. Cook over medium-high heat, turning once, 10-12 minutes or until internal temperature is 165 and no longer pink in the center. Remove chicken from skillet. Keep warm.
• Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally, 1-3 minutes or until heated through. Season with salt and pepper, if desired. Sprinkle with parsley, if desired.

PAN FRIED CHICKEN STRIPS AND POTATOES

Steps:

• Mix flour, bread crumbs, garlic, fried chicken seasoning, parmesean cheese together. Add milk and mix until good sticky consistency is achieved.
• Coat potatoes and chicken strips.
• Heat oil in pan and fry chicken and potatoes until done.

PAN FRIED CHICKEN TENDERS (NO BREADING)

Steps:

• Dry the chicken on both sides, cut off any extra fat if it's needed
• Sprinkle one side with half of the seasoning
• Heat a large skillet to medium high and add the olive oil
• Cook the chicken 3 mins on one side or until chicken starts to turn white on the edge and pull away from the pan
• Don't flip or check the chicken until it's cooked 3 minutes
• Flip over, the pan seared chicken tenders should be golden brown on the side you just flipped
• Sprinkle with the remaining seasoning
• Cook 3 more mins or until cooked through, the internal temperature should be 165F.
• After the chicken is cool enough to handle, slice, chop or shred to add to your favorite recipe

ONE PAN CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F.
• In large 9 x 13 baking dish, add potatoes, chicken, tomatoes, garlic, olive oil, lemon juice, oregano, salt and pepper. Using your hands mix to combine and then level in a single layer.
• Bake uncovered on a bottom rack for 30 minutes, then broil for 5 minutes.
• Remove from the oven, gently stir with a spoon and sprinkle with fresh dill or parsley. Serve hot.

SPICY LEMON AND GARLIC PAN FRIED CHICKEN STRIPS

Steps:

• In a large, heavy pan heat butter until melted on medium high heat - as hot as you can get your pan without burning the butter.
• Add chicken and cook, stirring occasionally, until browned, about 6-8 minutes.
• Salt and pepper chicken generously while cooking.
• Remove chicken from pan and set aside.
• Deglaze pan with wine or stock, let cook down - about 2 minutes. Be sure to scrape all the browned bits off the bottom of the pan!
• Add garlic to pan and cook, stirring occasionally, until browned and stock has mostly cooked off - another 3-4 minutes.
• Add lemon juice.
• Add red pepper flakes and cilantro, stir.
• Add back chicken to pan, toss well to coat in sauce.
• Continue to heat for 1-2 minutes until chicken has absorbed a bit of the sauce.
• Serve hot with rice, vegetables, in a wrap or over a salad!

CHICKEN AND POTATOES SKILLET

Steps:

• Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.
• Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 - 15 minutes. Dish out and set aside.
• In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side for about 4-5 minutes. Turn over and pan fry the other side.
• Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.

BUTTERMILK CHICKEN TENDERS WITH ROASTED POTATOES AND GREEN BEANS RECIPE

Steps:

• Preheat oven to 425°F. Combine buttermilk, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large ziplock plastic freezer bag; add chicken, seal bag, and toss to coat. Let stand at room temperature 30 minutes.
• Combine potatoes, haricots verts, and shallots in a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and sprinkle with remaining 1/2 teaspoon each of salt and pepper. Stir to coat, and spread in a single layer. Bake in preheated oven until potatoes and haricots verts are browned and tender, about 20 minutes, stirring once after 15 minutes.
• Combine panko and 2 tablespoons of the parsley in a shallow bowl. Remove chicken from plastic bag, discarding any mixture in bag. Dredge chicken tenders in panko mixture, pressing to adhere.
• Heat 1 tablespoon of the oil and 1 1/2 tablespoons of the butter in a large skillet over medium. Add half of chicken; cook until golden brown and done, 3 to 4 minutes per side. Remove to a serving platter; wipe pan, and repeat with remaining 1 tablespoon oil, 1 1/2 tablespoons butter, and half of chicken. Serve chicken with potatoes and haricots verts. Top chicken and vegetables with remaining 1 tablespoon parsley.

ONE PAN CHICKEN & POTATOES

Steps:

• Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
• Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
• Pat dry chicken with a paper towel.
• Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat.
• Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
• If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
• Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.