CRISPY ZUCCHINI STRIPS
This fry alternative showcases summers finest veggie.
Categories crispy zucchini strips
Time 40m
Yield 1
Number Of Ingredients 8
Steps:
- Place flour in a dish. Whisk together egg and buttermilk in a second dish. Toss together panko breadcrumbs and 3 tablespoons canola oil in a third dish. Season with salt and pepper.
- Dip zucchini in flour, then in egg mixture, then in breadcrumb mixture.
- Brush 2 large baking sheets with 3 tablespoons canola oil. Heat in a 450 degrees Foven for 5 minutes. Arrange zucchini on hot pans. Bake turning once , until golden brown, 22 to 24 minutes.
CRISPY CHICKEN STRIPS
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
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 PARMESAN GARLIC CHICKEN WITH ZUCCHINI
Crispy parmesan garlic chicken with zucchini is a fantastic one-pan meal that the family will love. Crispy chicken is breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
Nutrition Facts : Calories 418 kcal, Carbohydrate 17 g, Protein 27 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 133 mg, Sodium 532 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY BAKED CHICKEN STRIPS
A delicious, cost-effective recipe for crispy baked chicken strips. Serve with your favorite dipping sauce.
Provided by Keri Morris
Time 25m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 27.1 g, Cholesterol 154 mg, Fat 9.1 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.1 g, Sodium 561.8 mg, Sugar 2.7 g
CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
CRISPY FRIED CHICKEN STRIPS
Since I was 20 years old, I tried to figure out how to get that crispy outside on fried chicken strips that one gets in restaurants--the things we call "chicken fingers." After much trial and error, when I was 26 years old, I got it! Now, I gladly share my recipe with those who'd like it! It's not quick, but it is so worth the effort. Serve as is or with your favorite dipping item such as honey, blue cheese dressing, ranch dressing, BBQ sauce, Buffalo wing sauce, etc.
Provided by Mommyto2mixedbabies
Categories Meat and Poultry Recipes Chicken Chicken Tenders Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Cut each chicken breast into 3 strips and place in a large bowl. Add milk, eggs, garlic powder, onion powder, paprika, sage, salt, and pepper. Cover and refrigerate for at least 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Coat chicken strips in the flour mixture.
- Fry chicken in the hot oil until golden, no longer pink in the centers, and juices run clear, 5 to 10 minutes, depending on the thickness of the chicken. Work in batches to maintain oil temperature.
Nutrition Facts : Calories 664.8 calories, Carbohydrate 73.7 g, Cholesterol 175.6 mg, Fat 23.9 g, Fiber 2.7 g, Protein 36.1 g, SaturatedFat 5.6 g, Sodium 305.8 mg, Sugar 1.5 g
PARMESAN ZUCCHINI STRIPS
"My friends say these crispy zucchini sticks remind them of a restaurant appetizer," shares Marilyn Hutter of Costa Mesa, California. "Little do they know how simple they are to make. With only four ingredients, they couldn't be easier," she assures.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine the bread crumbs and cheese topping. Dip zucchini in egg substitute, then in crumb mixture. Place on a baking sheet coated with cooking spray. Bake at 450° for 20-25 minutes or until golden brown and tender.
Nutrition Facts :
CRISPY BAKED CHICKEN STRIPS
Quick and easy homemade baked chicken strips recipe. We usually serve this with homemade mac and cheese. They're way better than store-bought chicken strips and don't take any longer since you have to wait for the oven to preheat anyway.
Provided by Brandon Cummings
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 30m
Yield 2
Number Of Ingredients 8
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).
Nutrition Facts : Calories 497.6 calories, Carbohydrate 51.2 g, Cholesterol 173.3 mg, Fat 13.9 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 2.9 g, Sodium 1149.8 mg, Sugar 0.8 g
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