Crispy Chicken Strips Recipe Recipe For Shrimp

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CRISPY CHICKEN STRIPS



Crispy chicken strips image

Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper

Provided by Lulu Grimes

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 11

150ml buttermilk , or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
2 large skinless chicken breasts or 4 small pieces pork escalope
50g panko breadcrumbs
1 tbsp rapeseed oil
2 tbsp ketchup
1 tsp soy sauce
½ tsp white wine vinegar
2 large or 4 small carrots (about 300g), peeled and grated
½ lemon , juiced
1 tbsp olive oil
baked potatoes , to serve

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.

Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

This is the best chicken recipe. My husband and children ask for this over and over again.

Provided by DDICKERSON

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 4

Number Of Ingredients 5

¼ cup butter, melted
1 ½ cups crispy rice cereal, coarsely crushed
2 tablespoons all-purpose flour
2 teaspoons salt-free seasoning blend
1 pound boneless, skinless chicken breast tenders

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.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 12 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 218.2 mg, Sugar 0.8 g

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

From Lake Havasu City, Arizona, Dawn Hart shares an easy method for dressing up chicken. She rolls strips in a quick coating made with potato flakes and bread crumbs, then cooks them for a couple minutes in a skillet.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 5

3/4 pound boneless skinless chicken breasts
1/2 cup mashed potato flakes
1/2 cup seasoned bread crumbs
1/4 cup egg substitute
2 tablespoons olive oil

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.

Nutrition Facts : Calories 327 calories, Fat 14g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 629mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

CRISPY BAKED CHICKEN STRIPS



Crispy Baked Chicken Strips image

These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.

Provided by Amanda Beth

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breast halves
1 egg, beaten
2 cups finely crushed cracker crumbs or 2 cups plain breadcrumbs
1 teaspoon garlic powder
1/4 teaspoon table salt or 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder

Steps:

  • Cut chicken breasts into thin strips, about one inch wide.
  • Longer sections can be cut in half to have uniform pieces.
  • Mix cracker crumbs and seasonings well.
  • Dip chicken pieces into egg mixture, then dredge in crumb mixture.
  • Place on baking sheet sprayed with cooking spray.
  • Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
  • Dip into favorite sauce, or enjoy just as they are!

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 pounds raw chicken breast tenders
1/4 to 1/2 cup buttermilk
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
Vegetable oil
Dipping sauce, for serving

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 BAKED COCONUT CHICKEN



Crispy Baked Coconut Chicken image

Making this spicy coconut tenders at home would get you closer to the tropics (at least your taste buds would).

Provided by Imma

Categories     Appetizers

Time 35m

Number Of Ingredients 12

1 pound chicken breast
1 Large egg
½ cup flour
1/2 cup bread crumbs
1 1/2 cups dried (grated coconut)
1- teaspoon garlic powder
1 teaspoon dried thyme
1- teaspoon paprika
¾ teaspoon salt
1- cup pineapple marmalade
2 Tablespoon Dijon mustard
2- tablespoon mayonnaise

Steps:

  • Prepare the Marmalade Dip, if desired : In a medium bowl, combine the marmalade, mustard and mayonnaise. Cover and refrigerate for at least several hours to allow flavors to blend
  • Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
  • Cut chicken into strips of bite size pieces. Meat is always easy to cut when it is slightly frozen.
  • Whisk the egg in a medium-mixing bowl. Set aside
  • In another bowl, mix breadcrumbs, coconut flakes, garlic powder, thyme, paprika and salt
  • Dip each chicken tender first in flour, egg and then roll in seasoned coconut mixture. Press the coconut mixture very well into the chicken strips to coat them thoroughly.
  • Place on prepared baking sheet.
  • Bake until chicken is cooked through and the coating is starting to brown, 20-25 minutes - turn chicken after 10 minutes. Serve the chicken with Pineapple dip.
  • If frying chicken , heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.

Nutrition Facts : Calories 546 kcal, Carbohydrate 102 g, Protein 19 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 748 mg, Fiber 49 g, Sugar 3 g, ServingSize 1 serving

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

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.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

CRISPY OVEN BAKED CHICKEN TENDERS



Crispy Oven Baked Chicken Tenders image

Recipe video above. Beautifully golden, truly crunchy baked chicken tenders! The trick is to toast the breadcrumbs before coating the chicken. See recipe notes for pictured Honey Mustard Dipping sauce.

Provided by Nagi | RecipeTin Eats

Categories     Baked     Chicken     Crumbed

Time 30m

Number Of Ingredients 10

1 1/2 cups panko breadcrumbs ((Note 1))
Oil spray
1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard ((or other mustard))
2 tbsp flour
1/2 tsp salt
Black pepper
500 g/1 lb chicken tenderloins ((or breast cut into 2/3" / 1.5cm thick slices, lengthwise))
Oil spray

Steps:

  • Preheat oven to 200C/390F.
  • Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
  • Place a rack on a baking tray (not critical but bakes more evenly).
  • Place the Batter ingredients in a bowl and whisk with a fork until combined.
  • Add the chicken into the Batter and toss to coat.

Nutrition Facts : ServingSize 248 g, Calories 416 kcal, Carbohydrate 29 g, Protein 42 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 973 mg, Fiber 1 g, Sugar 2 g

CRISPY BREADED SHRIMP



Crispy Breaded Shrimp image

These golden Crispy Breaded Shrimp are perfectly seasoned and have a delicious crunch. They are great as an appetizer or as a filling for tacos or hoagie sandwiches. Seriously addictive!

Provided by Lalaine Manalo

Categories     Appetizer

Time 20m

Number Of Ingredients 11

1 pound small shrimp (71/90), peeled and deveined
3/4 cup flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 eggs
2 tablespoons milk
1 teaspoon hot sauce
canola oil

Steps:

  • Rinse shrimp under cold running water and pat dry.
  • On a shallow plate, combine flour, cornstarch, salt, pepper, paprika, and garlic powder. Stir until evenly dispersed.
  • In a large bowl, combine eggs, milk, and hot sauce. Whisk until well blended and frothy.
  • In a deep, wide skillet over medium heat, heat about 3 inches deep of oil.
  • Working in batches, lightly dredge shrimps in flour mixture, shaking off excess.
  • Dip in the egg mixture and then dredge again in flour mixture, patting down flour onto shrimp.
  • Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp.
  • With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Season with chili powder and drizzle with lime juice, if desired. Serve immediately.

Nutrition Facts : Calories 329 kcal, Carbohydrate 26 g, Protein 28 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 368 mg, Sodium 1525 mg, ServingSize 1 serving

CRISPY CHICKEN CAESAR SALAD



Crispy Chicken Caesar Salad image

Crispy Chicken Salad drizzled with a dreamy creamy Caesar salad dressing - utterly addictive! Juicy chicken tenders in a crispy breadcrumb coating on a bed of fresh romaine, with Parmesan and a mouthwatering homemade dressing. Easy and delicious!

Provided by Mariam E.

Categories     Main Dishes     Salad

Time 30m

Number Of Ingredients 25

1 head large romaine lettuce (washed and dried)
1 cup croutons (any kind)
½ cup parmesan cheese (shaved )
½ cup mayo
½ cup plain yogurt (full fat)
3 cloves garlic (grated or finely minced)
½ tsps black pepper (freshly ground)
3 tbsps lemon juice
½ tsp salt (or more to taste)
2 tbsps olive oil
⅓ cup Parmigiano Reggiano (grated)
2 tbsps Dijon mustard
1 tsp Worcestershire Sauce
8 strip chicken tenders (remove filmy skin)
1 large egg
1 tsp lemon juice
1 large garlic clove (minced)
½ tsp black pepper
½ cup flour
½ cup bread crumbs
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
avocado oil spray

Steps:

  • Place all dressing ingredients in a bowl and whisk well. Store in the fridge until you finish the remainder of the salad.
  • Wash and clean the romaine lettuce well. Place on a rack or kitchen towel to dry while you prepare the chicken.
  • To prepare the chicken, clean off all filmy skin from the chicken. In one bowl, whisk together the egg, garlic, lemon juice, salt and black pepper. Place in the chicken strip and coat well.
  • In another bowl, mix together the crust ingredients. Dip in each strip seperately to coat very well and line them on a non-stick sheet pan (or use parchment paper).
  • Spray generously with avocado oil and bake in a pre-heated 400 degree oven for 10 minutes. Flip over, spray and bake the other side for another 10 minutes.
  • Remove from the oven and let them cool before cutting them into smaller pieces.
  • Cut the romaine lettuce and place in a bowl. Toss with half of the dressing.
  • In a large dish, place the romaine lettuce on the bottom. Then add the chicken and croutons. Pour over some extra dressing if needed and top with shaved parmesan cheese.
  • If you have leftover dressing, save in the fridge for later use. Can last up to 2-3 days.

Nutrition Facts : Calories 534 kcal, Carbohydrate 33 g, Protein 17 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 1393 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

POPEYE'S POPCORN SHRIMP AND CHICKEN



Popeye's Popcorn Shrimp and Chicken image

This is a copycat recipe of Popeye's Popcorn Shrimp and Chicken (Tender, crispy shrimp and chicken seasoned in Louisiana herbs and spices then served up crispy). For spicy, double the cayenne pepper and for cajun, add the cajun seasoning.

Provided by Member 610488

Categories     Chicken Breast

Time 45m

Yield 1 serving(s)

Number Of Ingredients 10

1/2 lb peeled shrimp
2 boneless skinless chicken breasts, cut into bite sized pieces
6 cups vegetable oil or 6 cups olive oil, for frying
2/3 cup all-purpose flour
1 tablespoon salt
2 tablespoons white pepper
1 teaspoon cayenne pepper
2 teaspoons paprika
3 eggs
1 teaspoon cajun seasoning (optional)

Steps:

  • Heat oil in a deep fryer or in a deep cast iron skillet on the stove to 350 degrees F. Use a digital thermometer to check the temperature.
  • Combine the flour, salt, peppers, paprika and cajun seasoning, if using,in a bowl. In another bowl, break eggs and beat until well blended.
  • Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp/chicken is a dark golden brown. Drain shrimp/chicken on paper towels and serve warm.

SUPER CRISPY CHICKEN TENDERS



Super Crispy Chicken Tenders image

Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.

Provided by Sabrina Snyder

Categories     Main Course

Time 1h

Number Of Ingredients 11

4 chicken breasts (boneless skinless)
1 cup buttermilk
1 teaspoon hot sauce
2 large eggs (beaten)
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
canola oil (for frying)

Steps:

  • Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
  • Add the eggs to one bowl and the flour and spices to a second bowl.
  • Dip each piece of chicken from the buttermilk bowl to the flour mixture.
  • Dip it into the eggs then back into the flour mixture.
  • Shake excess flour gently off and put the chicken onto a baking sheet.
  • Repeat with all the pieces.
  • Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
  • Fry the chicken in small batches for 5-7 minutes or until golden brown.

Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving

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