Crunchy Strips

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!

Recipe From allrecipes.com

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
Calories517.5 calories
Carbohydrate36.7 g
Cholesterol196.7 mg
Fat19.3 g
Fiber1.3 g
Protein46.1 g
SaturatedFat3.7 g
Sodium562.6 mg
Sugar0.3 g

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.


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.

Recipe From tasteofhome.com

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
Calories 327 calories
Fat14g fat (0 saturated fat)
Cholesterol63mg cholesterol
Sodium629mg sodium
Carbohydrate19g carbohydrate (0 sugars
Fiber0 fiber)
Protein28g protein.

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.


FRIED CHICKEN STRIPS



Fried Chicken Strips image

I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. -Genny Monchamp, Redding, California

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients: 9

2-2/3 cups crushed saltines (about 80 crackers)
1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/8 teaspoon pepper
1 large egg
1 cup whole milk
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
Oil for frying
Calories 388 calories
Fat19g fat (3g saturated fat)
Cholesterol98mg cholesterol
Sodium704mg sodium
Carbohydrate25g carbohydrate (2g sugars
Fiber1g fiber)
Protein28g protein.

Steps:

  • In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.


CRISPY BAKED CHICKEN STRIPS



Crispy Baked Chicken Strips image

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.

Recipe From allrecipes.com

Provided by Brandon Cummings

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 30m

Yield 2

Number Of Ingredients: 8

cooking spray
1 large egg, beaten
2 cups crushed crackers
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder
2 (5 ounce) skinless, boneless chicken breast halves, cut crosswise into 1-inch-wide strips
Calories497.6 calories
Carbohydrate51.2 g
Cholesterol173.3 mg
Fat13.9 g
Fiber2.4 g
Protein39.2 g
SaturatedFat2.9 g
Sodium1149.8 mg
Sugar0.8 g

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).


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

Recipe From bbcgoodfood.com

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
Calories229 calories
Fat7 grams fat
SaturatedFat1 grams saturated fat
Carbohydrate18 grams carbohydrates
Sugar9 grams sugar
Fiber3 grams fiber
Protein21 grams protein
Sodium0.7 milligram of sodium

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.




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