Crispy Chicken Strips Recipe Recipes Recipe For Meatloaf

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CRISPY CHICKEN TENDERS



Crispy Chicken Tenders image

These crispy chicken tenders were so simple to make and were loved by my whole family! Dip in your favorite sauce or enjoy just as they are.

Provided by Hedz

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
2 cups panko bread crumbs
1 teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large egg
2 skinless, boneless chicken breasts, cut into 1-inch strips

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.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 38.3 g, Cholesterol 78.8 mg, Fat 4.5 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 1.3 g, Sodium 456.9 mg, Sugar 0.3 g

CRISPY CRUNCHY CHICKEN STRIPS



Crispy Crunchy Chicken Strips image

This is a family favorite and really yummy.

Provided by Laura

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 40m

Yield 4

Number Of Ingredients 6

5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed

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.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 13.1 g, Cholesterol 132.1 mg, Fat 5.1 g, Fiber 0.2 g, Protein 36.1 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 8.3 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 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

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 CHICKEN STRIPS WITH SALAD



Crispy Chicken Strips With Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5-ounce package mesclun greens
1/2 cup cherry tomatoes, halved

Steps:

  • Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
  • Photograph by Antonis Achilleos

MEXICANA MEATLOAF WITH CILANTRO PESTO AND CRISPY TORTILLA STRIPS



Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 30

1/2 cup panko breadcrumbs
1/4 cup milk
8 ounces brisket, cut into 1-inch cubes
8 ounces sirloin, cut into 1-inch cubes
2 tablespoons olive oil
1/2 cup finely diced yellow onion
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 poblano pepper, seeded and diced
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ancho chile powder
1 pound fresh chorizo, casing removed
1 egg, beaten
One 16-ounce can black beans, drained
One 15-ounce can sweet corn, drained
Kosher salt and freshly ground black pepper
2 cups fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
1/4 cup pepitas (hulled pumpkin seeds), toasted
1/2 teaspoon ground cumin
2 cloves garlic
Kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
1/2 cup crumbled cotija cheese
1/2 cup grated Parmesan
Canola oil, for frying
6 corn tortillas, sliced into thin strips
Kosher salt

Steps:

  • For the meatloaf: Preheat the oven to 350 degrees F. In a small bowl, stir together the panko and milk and set aside.
  • Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up. (This will make grinding cleaner and easier.) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions. Cover with plastic wrap and refrigerate the ground beef until ready to use.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook for about 5 minutes, or until the onions turn translucent. Add the cumin, oregano and ancho powder and cook for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool to room temperature. When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn. Sprinkle with salt and pepper. Mix until just combined (don't overwork the meat). Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf. Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour.
  • Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper. Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing. Transfer the pesto to a bowl and fold in the cotija and Parmesan. Set aside.
  • When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top. Tent with foil and let rest for 10 minutes.
  • For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat. Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes. Drain on paper towels. Season with salt.
  • To serve: Cut the meatloaf into thick slices. Top with a dollop of cilantro pesto and some crispy tortilla strips. Serve.

EASY CRISPY CHICKEN STRIPS



Easy Crispy Chicken Strips image

Make and share this Easy Crispy Chicken Strips recipe from Food.com.

Provided by fleetingwings

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
4 cups corn flakes, crushed
1/2 cup flour
2 teaspoons chili powder
salt & pepper (to taste)
1 egg
splash water

Steps:

  • Cut chicken breasts into strips.
  • Combine flour, chili powder, salt and pepper in a large ziplock bag. Add chicken and shake to coat.
  • Beat egg and water together. Coat chicken strips in egg-wash.
  • Dredge chicken through cornflakes. Place on a lightly greased baking sheet.
  • Bake at 425F for 30 - 40 minutes.

Nutrition Facts : Calories 429.8, Fat 15.2, SaturatedFat 4.4, Cholesterol 145.7, Sodium 324.7, Carbohydrate 37.1, Fiber 1.6, Sugar 3.2, Protein 35.4

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

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.

CRISPY CHICKEN TENDERS



Crispy Chicken Tenders image

Number Of Ingredients 2

1 1/4 cups Kellogg's® corn flake crumbs or 5 cups Kellogg's® corn flakes (crushed to 1 1/4 cups)
1 to 1 1/2 pound chicken breast 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.

Nutrition Facts : Nutritional Facts Serves

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

From Dawn Hart,published in the Taste of Home, "Best Ever Chicken Cookbook 2009".This is a quick and easy method for dressing up chicken. Roll the strips in a quick coating made with potato flakes and bread crumbs, then cook them for a couple of minutes in a skillet.

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 5

3/4 lb chicken breast, boneless, skinless
1/2 cup instant potato flakes
1/2 cup seasoned bread crumbs
1/4 cup egg substitute
2 tablespoons olive oil

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.

Nutrition Facts : Calories 397.3, Fat 21.3, SaturatedFat 4.7, Cholesterol 73, Sodium 469.1, Carbohydrate 20.3, Fiber 1.5, Sugar 1.6, Protein 29.7

CRISPY PARMESAN CHICKEN STRIPS



Crispy Parmesan Chicken Strips image

This recipe came from my daughter. They are so tasty--I think it is the seasoned croutons. You can use these as an appetizer or as a meal. They are yummy!!

Provided by Mimi in Maine

Categories     Chicken Breast

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

1 1/2 cups seasoned croutons (whichever kind you like)
1/3 cup parmesan cheese
1 teaspoon parsley
1/4 teaspoon garlic salt
2 egg whites
1 tablespoon water
1 lb boneless chicken breast
ranch dressing

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.

Nutrition Facts : Calories 413.6, Fat 20.9, SaturatedFat 7, Cholesterol 108, Sodium 519.9, Carbohydrate 13.5, Fiber 1, Sugar 1.1, Protein 40.4

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