Crispy Crunchy Chicken Strips Recipes

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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!

WHOLE30 CRISPY CHICKEN STRIPS



Whole30 Crispy Chicken Strips image

These crispy chicken strips taste super-fancy, but the whole recipe (including the dipping sauce) comes together so easily, it can be an everyday meal. The dip is based on a Spanish romesco sauce and is packed with robust flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

1 cup salted roasted almonds
1/2 cup fresh parsley leaves
1 tablespoon garlic powder
1 tablespoon sesame seeds
1 tablespoon fresh thyme leaves
Kosher salt
1 pound chicken tenders
One 12-ounce jar roasted red peppers (1 1/2 cups), roughly chopped
1/3 cup extra-virgin olive oil
3 tablespoons tomato paste

Steps:

  • Preheat the broiler. Set a wire rack on a baking sheet.
  • Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
  • Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
  • Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.

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 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

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.

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 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 KETTLE CHIP CHICKEN STRIPS RECIPE BY TASTY



Crispy Kettle Chip Chicken Strips Recipe by Tasty image

Here's what you need: all purpose flour, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, large eggs, Kroger® Brand Kettle Chips: Mesquite BBQ, Kroger® Brand Chicken Breast Tenders, Kroger® brand all over it sauce

Provided by Kroger

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

1 cup all purpose flour
1 tablespoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
3 large eggs
1 bag Kroger® Brand Kettle Chips: Mesquite BBQ
1 lb Kroger® Brand Chicken Breast Tenders
1 Kroger® brand all over it sauce, for serving, or other preferred sauce from Kroger

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!

Nutrition Facts : Calories 456 calories, Carbohydrate 44 grams, Fat 9 grams, Fiber 1 gram, Protein 44 grams, Sugar 13 grams

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

This batter makes for the *best* crispiest chicken strips, the cayenne is only optional I like to add in for a heat, you may adjust the amount --- use only club soda for this not 7-up --- this may also be used successfully with pieces of meaty fish :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs boneless skinless chicken breasts (cut into strips or pieces)
2 cups flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1/2 teaspoon garlic powder
1 tablespoon seasoning salt
1 pinch cayenne pepper (optional)

Steps:

  • Lightly coat chicken with flour (this will help the batter stick) let dry 5-10 minutes.
  • Mix together pancake mix, club soda and seasonings.
  • Deep fry in 425 degree oil about 6-8 minutes, or until cooked thoroughly.
  • Delicious!

Nutrition Facts : Calories 975.8, Fat 9.6, SaturatedFat 2.2, Cholesterol 218, Sodium 1445.5, Carbohydrate 118.9, Fiber 4.5, Sugar 0.9, Protein 95.2

CARA'S CRUNCHY CHICKEN STRIPS



Cara's Crunchy Chicken Strips image

Crushed croutons-buy 'em or make 'em-are the crunchy secret to these easy-bake nuggets of chicken. -Cara Winterhoff, Tempe, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed Caesar salad croutons
2 large eggs, lightly beaten
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 tablespoons butter, melted
Dipping sauce of your choice

Steps:

  • In a shallow bowl, mix the baking mix, salt and pepper. Place crushed croutons and eggs in separate shallow bowls. Dip chicken in baking mix to coat both sides; shake off excess. Dip in eggs, then in croutons, patting to help coating adhere., Arrange in a single layer on a greased 15x10x1-in. baking pan. Drizzle with butter. Bake at 450° for 10-12 minutes or until chicken is no longer pink, turning once. Serve with dipping sauce.

Nutrition Facts :

SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY



Sheet-Pan Crispy Chicken Strips And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra virgin olive oil, divided
1 ½ cups panko breadcrumbs
2 teaspoons paprika
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli floret
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
½ cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons honey
BBQ sauce, for serving, optional
ketchup, for serving, optional

Steps:

  • Slice the chicken breasts into strips.
  • In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
  • In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
  • Place the flour in another medium bowl.
  • Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
  • Cut the broccoli into florets.
  • Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
  • In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
  • Cut the sweet potatoes in half lengthwise, then slice into half-moons.
  • Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
  • Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
  • Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
  • Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
  • Enjoy!

Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams

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CRUNCHY CHICKEN STRIPS - AN EASY FAMILY DINNER RECIPE. - PICKLEBUMS
Pre-heat the oven to 200 degrees celsius and line a couple of baking trays with baking paper. Combine the yogurt, egg, mayonnaise, garlic and mustard in a medium sized bowl and mix well. Add the chicken strips into the yoghurt and mixture and make sure all pieces are well coated with the sauce.
From picklebums.com
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SUPER CRISPY CHICKEN TENDERS - DINNER, THEN DESSERT
2019-03-27 Dredge the chicken from the buttermilk into the breadcrumbs then add to a baking sheet coated with cooking spray. Brush with just 2 tablespoons of melted butter or spray with cooking spray (melted butter will give better flavor). Bake at 400 degrees for 20-25 minutes. Looking for some more fun fried chicken and sides? KFC Potato Wedges (Copycat)
From dinnerthendessert.com
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HOMEMADE CHICKEN STRIPS - THE PIONEER WOMAN
2009-05-25 Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat. Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin ...
From thepioneerwoman.com
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Top Asked Questions

How to make chicken strips at home?
Take a bowl and mix parmesan cheese, breadcrumbs and parsley in it. Take another bowl and add the eggs in it. In the third bowl, add the cayenne pepper, flour, salt and pepper. The dredging station is ready. Take the chicken strip and first coat it in the eggs mixture. Then coat it with the flour and dip it in the eggs again.
How to cook chicken strips in deep fryer?
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.
How long to bake chicken strips in oven?
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).
How to cook Tyson chicken strips in the oven?
Crispy Chicken Strip Wrap is a delicious lunch or dinner option for the whole family made with lettuce, tomato, red onion, a creamy sriracha sauce and Tyson® Crispy Chicken Strips wrapped in a flour tortilla. Heat oven to 400 degrees. Place Tyson® Crispy Chicken Strips onto a baking sheet and place in oven for 18-20 minutes.

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