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
Make and share this Crispy Chicken Strips recipe from Food.com.
Provided by Blossom NZ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees celcius.
- Lightly spray (or pour) oil into a roasting dish (or a baking tray).
- Pull the skin off the chicken breasts.
- Cut into thin slices (approximately 1cm wide, 2cm deep).
- Mix the eggs and sweet chilli sauce in a bowl.
- In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!).
- Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker.
- Place carefully onto the tray. Continue until all the chicken is coated.
- Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through.
- Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.
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!
OVEN-BAKED PARMESAN CHICKEN STRIPS
These are so fast and just plain delicious as either an entree or an appetizer. The aroma is just like pizza as they're baking, very tempting! They're nice with a marinara dipping sauce, but I actually like them plain, with garlic bread and a salad. And if you line your baking sheet with foil, clean-up is a snap!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Spray a baking sheet with non-stick spray.
- In a shallow dish, combine milk and egg.
- In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
- Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture.
- Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.
ZIPPY'S FRIED CHICKEN
I found this recipe on the KaukauTime blog. I haven't tried it yet, but wanted to save it since I miss the taste of Zippy's! Note: The secret of Zippy's Crispy Fried Chicken is the paprika and flour. The paprika and flour will make the chicken crispy without it being overly battered. Adding a bit of cornstarch will make it even more crispier if you prefer it this way. The more paprika you add will also make the chicken darker.
Provided by Pikake21
Categories Chicken
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and cut up chicken into parts easy for frying.
- Drain and in colander and put in clean mixing bowl and cover with warm water.
- Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
- Soak chicken parts for 10 minutes.
- Drain in colander and do not rinse.
- In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
- Mix with wire whisk or blend in a blender to remove flour lumps.
- Add drained chicken pieces to mixing bowl of dry ingredients.
- Dredge chicken parts well to make sure it covers the whole piece.
- Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
- Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
- Heat oil to 350-375°F.
- Add chicken in 2 batches.
- Chicken batches will cook for approximately 15mins or until golden brown all over.
- Drain on paper towels and keep in 150°F oven to keep warm.
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
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