Cheesy Chicken Strips Recipes

CHEESY CHICKEN STRIPS

Steps:

• Heat oven to 400°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Cut chicken lengthwise into 1/2-inch strips. Mix crushed crackers and cheese in large resealable plastic bag. Beat egg in large bowl; add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off; place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Place chicken strips in single layer in pan.
• Bake uncovered 10 to 12 minutes or until no longer pink in center. Serve with barbecue sauce.

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!

CHEDDAR RANCH CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (225˚C).
• On a cutting board, slice chicken breasts against the grain into strips.
• Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.
• Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.
• Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.
• Open the bag and place a marinated piece of chicken in the cracker crumbs. Coat the chicken with the crumbs and place on a parchment paper-lined baking sheet.
• Bake for 20 minutes, flipping halfway.
• Enjoy!

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.

OVEN BAKED CHEEZ-IT CHICKEN TENDERS

Steps:

• Preheat oven to 350°F.
• Line a cookie sheet with aluminum foil (or silpat if you have it).
• Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate.
• Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!).
• Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!)
• Place on the cookie sheet, continue until all the chicken is coated.
• Lightly spray all coated chicken with the cooking spray.
• Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).

CRISPY CHICKEN STRIPS

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.

CRISPY CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

EASY CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.

CHEESY CHICKEN STRIPS

Steps:

• Heat oven to 400.
• Spray with Pam or line with foil a jelly roll pan 15x10.
• Cut chicken into 1/2 inch strips lengthwise or just do nugget shapes.
• Mix crumbs and cheese in a zip loc bag.
• Beat egg in bowl and add chicken tossing to coat.
• Remove chicken and allow excess egg to drip off.
• Place chicken in bag of crumbs.
• Seal bag and shake to coat evenly.
• Remove from bag and place on baking sheet in single layer.
• Bake 10 to 12 minutes til no longer pink in center, I turn them at about 8 minutes.
• Serve with sauces on the side.

CHICKEN PARM STRIPS RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (190°C).
• Cut the chicken into strips.
• In one medium-sized bowl, mix the bread crumbs, parmesan, salt, and pepper.
• In another bowl, crack the eggs and whisk until scrambled.
• Coat the chicken in the egg, then in the bread crumbs, then repeat.
• Place the chicken tenders on a baking tray and bake for 20 minutes, flipping halfway through.
• Sprinkle each tender with mozzarella and bake again for 5 more minutes, or until cheese is melted.
• Serve with marinara.
• Enjoy!