Bonnies Crunchy Spicy Chicken Strips Recipes

SPICY HONEY CRISPY CHICKEN TENDERS

Steps:

• In a large mixing bowl whisk together flour, salt, pepper, paprika, and cayenne pepper.
• In another mixing bowl beat the eggs and water together with a fork.
• Set aside.
• In a medium pan add 2 Tablespoons oil and garlic. Cook for 30 seconds and then add the honey, soy sauce, pepper, and Franks hot sauce.
• Bring to a boil over medium high heat and then reduce heat to low and simmer for 3 minutes.
• Set aside.
• In a large skillet pour oil ½ inch deep and heat oil over medium high heat.
• Salt and pepper the chicken then dredge each strip in the flour mixture.
• Then take the chicken and coat it in the egg wash.
• Finally dip the chicken back into the flour mixture and using tongs place in the heated oil.
• Brown the chicken for 4 to 5 minutes per side. Internal temperature should reach 165 degrees.
• (Cooking time will vary depending on the thickness of your chicken tenders.)
• Remove chicken from oil and drain on paper towel.
• Coat chicken in honey sauce and serve immediately.

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 .

CRISPY CHICKEN STRIPS

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!

SPICY CHICKEN TENDERS

Steps:

• Heat oven to 450°F. Line cookie sheet with parchment paper.
• In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
• In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
• Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

CRUNCHY CHICKEN STRIPS

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.

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.

CRISPY CRUNCHY CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
• Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

CRISPY FRIED CHICKEN STRIPS

Steps:

• Cut each chicken breast into 3 strips and place in a large bowl. Add milk, eggs, garlic powder, onion powder, paprika, sage, salt, and pepper. Cover and refrigerate for at least 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Coat chicken strips in the flour mixture.
• Fry chicken in the hot oil until golden, no longer pink in the centers, and juices run clear, 5 to 10 minutes, depending on the thickness of the chicken. Work in batches to maintain oil temperature.

CRISPY & SPICY CHICKEN TENDERS MY WAY

Steps:

• BROCCOLI SLAW Preparation(To make your own)- Cut off ¼ of the bottom hard part of the broccoli stem and discard, then cut just below the flowerets, next take a carrot peeler and remove the outside hard part of the broccoli, then cut in half and then make thin match stick size slices, next add match stick slivers of baby carrots and finally add a small amount of red cabbage for color, mix together and set aside.
• CHICKEN PIECES Preparation- Cut chicken breast into thin slices, then with a meat hammer tenderizer/pound each side flat, set aside.
• SPICE MIX Preparation- Combine with potato flakes the 9 spices listed just below the potato flakes, mix and set aside.
• VEGETABLE THICKENING SAUCE Preparation- In a cup combine the soy sauce, 2 tablespoons of water, cornstarch and mix well, set aside.
• COOKING INSTRUCTIONS.
• Pre-heat oven to 425 degrees.
• In a baking pan about 13" x 9" (larger size for 2 chicken breasts), line with aluminum foil (if you prefer an easy clean-up) and then add 2 tablespoons oil & 3 tablespoons melted butter or margarine, then spread around the surface of the pan.
• Dip the chicken into the beaten egg and then coat chicken pieces thoroughly in the potato flake mixture.
• Next add to baking pan and cook uncovered for about 7-10 minutes, next turn all the pieces and cook another 7-10 or so minutes, check to see if the pieces are done and not overcooked (very thin slices will cook faster the thicker ones).
• While the chicken is cooking, in wok add 2 tablespoons oil, ginger and garlic and stir a few seconds, next add the broccoli slaw, stir-fry for about 2 minutes (add a touch of water as needed).
• Next add the thickening sauce to the wok and stir fry a few moments more, then add the 3 tablespoons of the cilantro leaves, stir briefly, then place the vegetables around the edge of a nice sized plate for serving.
• When the chicken is done add to the center of the plate, drizzle the honey on the chicken pieces and next add the cilantro sprigs as garnish.
• Enjoy!
• NOTE.
• This recipe is for 2 servings, however, if you add a second chicken breast just double the ingredients and it can then easily serve 4 people,
• Further, this recipe was created for one of the RSC contests and Broccoli Slaw and Honey had been required ingredients. However, you can cut down on the preparation and cooking time for this recipe by eliminating the Broccoli Slaw (steps #1 and #4) and Honey if you would like.
• Also, adding a pinch of Bijol coloring to the spice mix, will give the chicken pieces a slightly yellow and appealing color.

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).

CRISPY KETTLE CHIP CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large zip-top bag, combine the flour, salt, pepper, garlic powder, onion powder, and paprika.
• Beat the eggs in a shallow baking dish.
• Crush the Kroger® Brand Kettle Chips: Mesquite BBQ in the bag with a rolling pin. Then transfer to a shallow baking dish.
• Place the Kroger Brand® Chicken Breast Tenders in the bag with the flour mixture and shake until well coated.
• Using tongs, transfer the chicken tenders to the egg mixture and coat well.
• Using tongs, transfer the chicken tenders to the crushed chips and turn to coat.
• Place the chicken tenders on the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
• Serve the chicken tenders with the Kroger® All Over It Sauce.
• Enjoy!