Caesar Crusted Crispy Chicken Strips Recipes

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CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

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

500 g raw chicken breasts
2 eggs
3 tablespoons sweet chili sauce
1 1/2 cups breadcrumbs
1/2 cup corn flakes (crushed)
1/2 teaspoon chili powder (optional)
oil (for cooking)

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.

CAESAR CRUSTED CRISPY CHICKEN STRIPS



Caesar Crusted Crispy Chicken Strips image

From Cottage Living magazine. You can use regular breadcrumbs instead of panko, but panko gives a crispier result.

Provided by iris5555

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup creamy caesar salad dressing, divided
1/4 cup buttermilk
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs chicken breasts, strips
1 cup Japanese-style bread crumbs (panko)
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 cup vegetable oil
romaine lettuce leaf

Steps:

  • Combine 1/2 cup Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat.
  • Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides.
  • Place on a baking sheet. Chill 30 minutes.
  • Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.

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