Awesome New Orleans Spicy Chicken Strips Recipes

MAKE SPICY FRIED CHICKEN STRIPS

Steps:

• Gather the ingredients.
• Cut the chicken breasts into 1-inch strips, about 3 to 4 inches in length.
• In a bowl, whisk together the buttermilk, wing sauce or hot sauce, and 1/2 teaspoon of the garlic powder.
• Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight.
• In a large shallow bowl or pie plate, combine the flour, oregano, remaining garlic powder, paprika, cayenne pepper, salt, and ground black pepper.
• Remove the chicken pieces from the marinade, shaking off any excess. Coat each piece with the flour mixture, arranging them in a single layer on a baking sheet.
• Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture. Discard any remaining buttermilk mixture.
• In a deep fryer, large saucepan, or deep sauté pan, heat vegetable oil to 365 F. Fry the chicken strips in small batches, cooking for 3 to 4 minutes, or until golden brown.
• Remove to paper towels to drain.
• Repeat with the remaining chicken strips.
• Serve these tasty chicken strips with chipotle mayonnaise , Buffalo aioli, or a blue cheese or ranch dressing .

FRIED CAJUN CHICKEN TENDERS

Steps:

• In a large, shallow bowl or dish with sides, add the flour, cajun seasoning, onion and garlic powders. Stir to mix. Taste it to see if you want more spice. Add more if you do, but don't taste it once you've dipped any raw chicken in it. Set aside.
• In a second bowl, beat the eggs, hot sauce and water. Set aside.
• Dip one chicken tender at a time into the flour then the eggs, and then back into the flour, pressing to coat the chicken well. Repeat with the remaining tenders and set them aside while you heat the oil. Allow the chicken to rest 3 or 4 minutes before frying so the breading can "set".
• If using a 12 inch skillet, pour oil to a depth of 2 inches and heat on high to 375 (you can use a thermometer to check if you aren't sure). Slowly add three to four pieces of chicken, reduce heat to medium high, and allow them to fry until just brown on one side--about 5 minutes--then turn and cook until golden on the second side--6 to 7 minutes more. Transfer to a paper towel lined plate to drain and repeat with the other tenders. **Make sure to stay by the stove! If your oil starts to smoke, turn the heat down or pull the skillet off the burner carefully for a minute or two. If your chicken is cooking too slow and the breading is soggy or falling off, turn the heat up.

AWESOME NEW ORLEANS SPICY CHICKEN STRIPS

Steps:

• 1. PREP/PREPARE
• 2. THE DIPPING SAUCE
• 3. Gather your ingredients.
• 4. Add all the ingredients to a non-reactive bowl.
• 5. Whisk to combine.
• 6. Cover and reserve.
• 7. Chef's Tip: If you can give the dipping sauce an hour or two to rest, it will help to build flavor, and give the ingredients a chance to know each other.
• 8. THE CHICKEN TENDERS
• 9. Gather your ingredients.
• 10. Lay the chicken strips on a clean surface.
• 11. Coat both sides with 1 tablespoon of the Cajun spice.
• 12. Chef's Note: If you would like to make your own Cajun spice (I do), then play around with different combinations of the following spices: chili powder, cumin, basil, salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, dried oregano, and dried thyme.
• 13. Add the remaining tablespoon of Cajun spice to the panko breadcrumbs, and combine.
• 14. Add a chicken strip to the flour, and thoroughly coat.
• 15. Dip into the egg wash.
• 16. Place into the panko breadcrumbs, and press the crumbs into the chicken.
• 17. Place on a wire rack, and repeat for the other chicken strips.
• 18. Allow the chicken strips to rest for 10 minutes, before frying.
• 19. Place about 1 inch (2.5cm) of peanut oil into a pot with high sides, and allow to get up to temperature, 350f (175c).
• 20. Add the chicken strips to the hot oil.
• 21. Cook the chicken tenders until golden brown, about 2-3 minutes per side.
• 22. Chef's Note: You do not want to crowd the pan, so you will probably need to do these in batches.
• 23. PLATE/PRESENT
• 24. Serve these on a platter with some dipping sauce, and watch them dissapear. Enjoy.
• 25. Keep the faith, and keep cooking.

LOUISIANA CHICKEN STRIPS

Steps:

• Mix spices, herbs and oil together in small bowl and set aside.
• Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
• Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
• Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
• Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
• Return chicken to pan, stir and simmer another 3 to 5 minutes.
• Serve over hot rice.

ANGIE'S SPICY CHICKEN STRIPS

Steps:

• Cut chicken into desired size strips.
• Heat oil in a frying pan or electric skillet until hot - about 350 degrees Fahrenheit (depends on pan).
• Mix flour and seasonings on a plate.
• Pour milk into a bowl.
• Dip strips into milk, then into flour mixture, back into milk, back into flour mixture, then into pan with the hot oil.
• Cook about 2-4 minutes on each side or until golden brown, according to strip size.
• ALWAYS SERVE WITH TEXAS PETE (HOT SAUCE).