Coated Chicken Strips With A Twist Recipes

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.

EXTRA-CRISPY FRIED CHICKEN STRIPS

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.

COATED CHICKEN STRIPS WITH A TWIST

Steps:

• In a shallow dish add egg and milk,beating well.
• Add chicken strips to egg/milk mixture,evenly coating each piece.
• Place stuffing mix,pepper flakes and garlic powder in a large plastic zippered bag.
• Mixing well all ingredients in bag.
• Add chicken strips a few at a time to coating mixture,making sure to let excess egg/milk mixtute to drip off before coating.
• After coating all pieces, place on a plate to "air dry" the chicken for about 10 minutes so the coating mix will stick better.
• Heat oil in skillet over medium heat, until hot but not smoking.
• Add chicken a few pieces at a time, fry until golden brown on both sides,about 8 to 10 minutes.

TENDER STUFFING-COATED CHICKEN

Steps:

• In a shallow bowl, combine soup mix and water. Place stuffing mix in another shallow bowl. Dip chicken in soup mixture, then coat with stuffing. , Place in an 8-in. square baking dish coated with cooking spray. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear.

CHICKEN CUTLETS WITH A TWIST

Steps:

• Pre-heat the oven to 400 degrees.
• Using the beaten egg, coat each chicken cutlet in egg.
• Crush up the entire can of Onion Toppers into a plastic bag and one at a time, roll the chicken into the toppers. You will need to press firmly to make sure the onions stick.
• Bake in the oven on a baking sheet for 20 minutes or until the chicken is no longer pink.

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!

CRUNCHY WALNUT-COATED CHICKEN STRIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
• Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN WITH A TWIST

Steps:

• Arrange chicken pieces in 9x13 pan, skin side up.
• Cut bacon in 2" lengths and lay over chicken.
• Bake uncovered at 350 for 45 minutes.
• Carefully, pour off some grease.
• Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
• Transfer chicken to serving dish.
• Mix cooked pasta with sauce mixture from baking pan and serve.

CHICKEN STIR-FRY WITH A TWIST

Steps:

• In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels., Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

CRUNCHY PECAN-COATED CHICKEN STRIPS

Steps:

• Preheat oven to 450°F Line a baking sheet with foil and spray wiht non-stick cooking spray.
• Put cereal and pecans into a zip-lock bag. Press air out of bag and zip closed. Using a rolling pin or heavy food can, press and roll over ingredients in the bag until the cereal is finely crushed and the pecans are in pieces as small as grains of ice. Add garlic powder, salt and pepper to bag. Shake to mix.
• Crack egg in into a medium size bowl. beat with a fork until yolk and white are mixed together.
• If using chicken breasts, place chicken on cutting boward. Cut into 1/2 inch wide strips across the short direction of each piece of the chicken. Add the sliced chicken (or tenders) to the egg and stir.
• IMMEDIATELY WASH HANDS AND CUTTING BOARD WITH WARM SOAPY WATER.
• With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with pecan mixtre. Close bag. Gently shake back and forth, and press pecans into chicken. Pour chicken onto prepared pan, and use a fork to separate if they are touching each other.
• WASH HANDS AGAIN IF YOU TOUCHED THE CHICKEN.
• Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece, cut in half. It should be white all the way through, not pink.
• TIPS: If you have a convection oven, you can get extra crispy chicken strips, Cook the chicken strips at 425F for 8 minutes.
• Add pecan chicken strips to Ceasar salad for a complete meal.

FRIED CHICKEN WITH A TWIST

Steps:

• Cook bacon. Leave in strips or crumble as you prefer.
• Mix flour and spices.
• In each breast, stuff bacon and cheese and roll up; secure with toothpicks or kitchen string.
• Dredge each stuffed breast in flour mixture.
• In a large pan, heat about an inch of oil with garlic and onion.
• When hot, place the chicken in the oil. Fry about 20 minutes each side. Be sure to turn so that all sides are cooked.