WHOLE30 CRISPY CHICKEN STRIPS
These crispy chicken strips taste super-fancy, but the whole recipe (including the dipping sauce) comes together so easily, it can be an everyday meal. The dip is based on a Spanish romesco sauce and is packed with robust flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Set a wire rack on a baking sheet.
- Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
- Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
- Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.
CARA'S CRUNCHY CHICKEN STRIPS
Crushed croutons-buy 'em or make 'em-are the crunchy secret to these easy-bake nuggets of chicken. -Cara Winterhoff, Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix the baking mix, salt and pepper. Place crushed croutons and eggs in separate shallow bowls. Dip chicken in baking mix to coat both sides; shake off excess. Dip in eggs, then in croutons, patting to help coating adhere., Arrange in a single layer on a greased 15x10x1-in. baking pan. Drizzle with butter. Bake at 450° for 10-12 minutes or until chicken is no longer pink, turning once. Serve with dipping sauce.
Nutrition Facts :
BAKED CRISPY CHICKEN STRIPS
There's no need to buy frozen chicken strips anymore once you have this recipe in hand! These baked crispy chicken strips have a light, crispy exterior that tastes just like the best restaurant-style dish! And when paired with a homemade honey mustard sauce, the combination is dynamic!
Provided by Kaleb
Categories Dinner
Time 40m
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F. Prepare a baking sheet fitted with a wire rack to elevate the chicken and set aside.
- Prepare the chicken by cutting each breast into desired pieces, 4-5 slices per breast. Set them aside.
- In three low bowls or pie plates, prepare the coatings. In one bowl, combine the flour, cornstarch, garlic powder, onion powder, cayenne pepper, smoked paprika, and salt. In the second bowl, whisk the eggs and buttermilk until smooth. In the last bowl, combine the crushed cereal and the Parmesan cheese.
- Dredge the chicken slices first in the flour, tapping off any excess. Next, dip the chicken in the egg mixture and allow the excess to drip off. Finally, roll in the cereal mixture, making sure the chicken is evenly coated on all sides. Lay the chicken on the prepared baking rack and continue until all of the chicken is coated.
- Once all the chicken is prepared, bake in the preheated oven until the chicken registers 160°F, 15-20 minutes.
- In a blender container, combine the egg, garlic clove, mustard, salt, smoked paprika, and apple cider vinegar. Using the blender or an immersion blender, combine the ingredients until smooth. Add the honey and blend. With the blender running, drizzle in the oil until the mixture becomes the consistency of a thick sauce. This will not be as thick as mayonnaise. Serve with the chicken tenders.
Nutrition Facts : ServingSize 1 serving, Calories 389 kcal, Carbohydrate 21.3 g, Protein 30.2 g, Fat 19.7 g, SaturatedFat 3.7 g, Cholesterol 134.2 mg, Sodium 871 mg, Fiber 0.6 g, Sugar 10.4 g, UnsaturatedFat 14.1 g
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
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 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 OVEN BAKED CHICKEN TENDERS
Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.
Provided by Nagi | RecipeTin Eats
Categories Baked Chicken Crumbed
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 200C/390F.
- Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
- Place a rack on a baking tray (not critical but bakes more evenly).
- Place the Batter ingredients in a bowl and whisk with a fork until combined.
- Add the chicken into the Batter and toss to coat.
Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g
CRISPY CHICKEN STRIPS
From Lake Havasu City, Arizona, Dawn Hart shares an easy method for dressing up chicken. She rolls strips in a quick coating made with potato flakes and bread crumbs, then cooks them for a couple minutes in a skillet.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/2-in. thickness; cut into 1-in. 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 327 calories, Fat 14g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 629mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
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