Crispy Chicken Strips Recipe Recipe Fo Recipe For Banana

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!

CRISPY CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Mix panko, garlic powder, chili powder, salt, and pepper together well.
• Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.

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.

CRISPY BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Place egg in a bowl. Mix crushed crackers, garlic powder, salt, pepper, and chili powder together in a second bowl.
• Dip chicken strips into beaten egg, then coat with cracker mixture; place on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
• Cut chicken breasts into thin strips, about 1-inch wide.
• Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
• Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

CRISPY OVEN BAKED CHICKEN STRIPS

Steps:

• In a Ziploc bag, mix together the bread crumbs, salt, pepper, oregano and basil. Set aside.
• In a medium sized bowl, wisk together the honey, dijon mustard, garlic and onion powder.
• Coat each strip of chicken with the spiced honey mustard. Be careful not to put too much, or it will get goopy. Just a thin, even coat is all you need.
• Place a few strips at a time into the ziploc bag filled with breadcrumbs. Seal the bag. Shake to toss and coat the strips thoroughly.
• Place the breaded strips on a baking sheet sprayed with cooking spray. Repeat with remaining strips of chicken.
• Bake for 20 min in a preheated 400 degree oven. (or until chicken is done and juices run clear).
• Flip each strip over during the last 5 minutes of cooking to brown and crisp on both sides.

CRISPY CHICKEN STRIPS

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.

CRISPY BUTTERMILK CHICKEN STRIPS

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Slice each chicken breast into thick strips.
• Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
• Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
• Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
• Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.

CRISPY CHICKEN STRIPS

Steps:

• Flatten chicken to 1/2-inch. thickness; cut into 1-inch 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:

• 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 TENDERS

Steps:

• 1. Rinse chicken tenders with cold water and coat with KELLOGG'S Corn Flake Crumbs. Place coated tenders on foil-lined baking sheet.2. Bake at 350°F about 25 minutes or until chicken is tender, no longer pink and juices run clear. Serve warm with your favorite dipping sauce.

CRISPY PARMESAN CHICKEN STRIPS

Steps:

• Cut the chicken breast into strips--the size is your choice.
• Crush the seasoned croutons and place in a dish.
• Add the Parmesan cheese, parsley, and garlic salt--mix well.
• In a separate bowl whisk the egg whites and water together.
• Dip the chicken into the egg wash and then into the crumbs.
• Place on sprayed pan and bake at 450 degrees for 14-16 minutes.
• Serve with Ranch Dressing.