Crunchy Fried Chicken Strips Recipe Recipe For Meatloaf

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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 FRIED CHICKEN STRIPS



Crispy Fried Chicken Strips image

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

6 (5 ounce) skinless, boneless chicken breast halves
½ cup whole milk
3 large room-temperature eggs, lightly beaten
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
1 pinch ground paprika, or to taste
1 pinch rubbed sage, or to taste
salt and ground black pepper to taste
4 cups all-purpose flour
2 cups vegetable oil for frying, or as needed

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

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

CRUNCHY CHICKEN TENDERS



Crunchy Chicken Tenders image

This chicken is dipped in crushed cereal, then baked. A delicious alternative to fried chicken with a great crunch!

Provided by Tess

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 30m

Yield 2

Number Of Ingredients 9

cooking spray
2 tablespoons all-purpose flour
1 pinch dried basil
1 pinch chili powder
salt and ground black pepper to taste
1 egg
1 tablespoon water
3 cups crushed cornflakes
6 skinless, boneless chicken tenders

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
  • Mix flour, basil, chili powder, salt, and pepper together in a bowl. Mix egg and water together in another bowl. Pour crushed cereal into a third bowl.
  • Dip each tender in the flour mixture first, shaking off excess. Dip in egg and then in crushed cereal. Place on the prepared baking sheet.
  • Bake in the preheated oven until browned and no longer pink in the centers, 10 to 12 minutes on each side.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 43.3 g, Cholesterol 186.9 mg, Fat 7 g, Fiber 1.6 g, Protein 41.2 g, SaturatedFat 2 g, Sodium 503.6 mg, Sugar 4.7 g

FRIED BUTTERMILK CHICKEN STRIPS



Fried Buttermilk Chicken Strips image

These buttermilk chicken strips are crunchy on the outside, moist on the inside!

Provided by Gmshafer

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Yield 4

Number Of Ingredients 10

1 ½ pounds chicken tenders
2 cups buttermilk
1 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon garlic salt
2 teaspoons mustard powder
1 teaspoon ground paprika
1 teaspoon ground black pepper
2 cups peanut oil, or as needed
salt and ground black pepper to taste

Steps:

  • Soak chicken tenders in buttermilk for 20 to 30 minutes in the refrigerator.
  • While chicken is soaking, combine flour, salt, garlic salt, mustard powder, paprika, and pepper in a large brown bag.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Drain chicken and shake lightly to remove excess buttermilk. Chicken should still be damp. Drop chicken into the bag of seasoned flour and shake until well coated.
  • Drop chicken into hot oil, about 6 pieces at a time, depending on the size of your pot. Cook until golden brown, crispy, and no longer pink in the centers, 6 to 8 minutes. Remove from oil and drain on paper towels. Sprinkle with salt and pepper while still warm.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 43.1 g, Cholesterol 101.8 mg, Fat 17.2 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 3317.6 mg, Sugar 6.1 g

SOUTHERN FRIED CHICKEN STRIPS



Southern Fried Chicken Strips image

What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese

Steps:

  • In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

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 BUTTERMILK CHICKEN STRIPS



Crispy Buttermilk Chicken Strips image

A quick, easy, more delicious version of a fast-food favorite. Serve with barbecue sauce, ranch dressing, or your favorite dipping sauce.

Provided by Tim Wilkerson

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Time 55m

Yield 4

Number Of Ingredients 8

4 (5 ounce) boneless, skinless chicken breasts
3 cups all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper, or more to taste
2 cups buttermilk, or more as needed
2 cups vegetable oil for frying, or as needed

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.

Nutrition Facts : Calories 648.7 calories, Carbohydrate 78.4 g, Cholesterol 85.4 mg, Fat 16.5 g, Fiber 3.1 g, Protein 43.3 g, SaturatedFat 3.2 g, Sodium 782.3 mg, Sugar 6.2 g

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