Crunchy Strips Recipes

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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

CRUNCHY FRENCH TOAST STICKS



Crunchy French Toast Sticks image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 36 sticks

Number Of Ingredients 12

6 large eggs
1/2 cup half-and-half
1 tablespoon vanilla extract
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 cups panko breadcrumbs
1 1/2 cups sweetened corn and oat cereal, such as Cap'n Crunch, crushed to fine crumbs
2 tablespoons salted butter, melted
12 slices Texas toast, each cut into 3 strips
Powdered sugar, for serving
Warm pancake syrup, for serving
Raspberries and blueberries, for serving

Steps:

  • Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
  • In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
  • One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
  • Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
  • To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!

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!

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 :

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

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

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

CRUNCHY CHICKEN STRIPS



Crunchy chicken strips image

Try making this simple starter ahead and freezing it ready for a special occasion or party

Provided by Good Food team

Categories     Buffet, Canapes, Snack, Starter, Supper

Time 17m

Number Of Ingredients 8

200g boneless, skinless chicken breasts
1 egg , lightly beaten
85g polenta
sunflower oil , for frying
3 tbsp half-fat crème fraîche
2 tsp peri peri sauce
100g bag watercress
2 tbsp ready-made vinaigrette dressing

Steps:

  • Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
  • Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.

Nutrition Facts : Calories 559 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.54 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 WONTON CHICKEN SALAD



Crispy Wonton Chicken Salad image

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Provided by Eric Kim

Categories     salads and dressings, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons peach or apricot preserves
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
Salt
8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)
8 wonton wrappers (see Tip)
Vegetable oil, for frying
Salt
2 romaine hearts, coarsely chopped
4 scallions, coarsely chopped
1 packed cup coarsely chopped fresh cilantro leaves with tender stems
1 packed cup coarsely chopped fresh mint leaves

Steps:

  • Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
  • Prepare the salad: Add the chicken to the dressing and toss.
  • To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
  • Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

CRUNCHY CHICKEN STRIPS



Crunchy Chicken Strips image

Homemade chicken strips. These are crunchy as you have noticed; my husband wanted some crunch. Enjoy.

Provided by Happyfrog

Categories     Lunch/Snacks

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 skinless chicken breasts
1 cup white wine (or whats left!)
2 cups flour
1 cup herb seasoned dry bread crumb
2 cups milk
1 pinch lemon salt (I like a lot)
pepper (I like a lot)

Steps:

  • Slice chicken long or short, your way is best.
  • Soak chicken in wine for an hour or overnight.
  • Mix together flour, bread crumbs, salt and pepper.
  • Coat chicken strips with flour mixture.
  • Dip in milk.
  • Coat a second time with flour.
  • Heat stove top to medium.
  • Cook until brown and cooked all the way through.
  • Sprinkle lemon salt and pepper on both sides while cooking.

Nutrition Facts : Calories 737.7, Fat 12.8, SaturatedFat 4.6, Cholesterol 168.4, Sodium 865.4, Carbohydrate 75.4, Fiber 3.2, Sugar 2.5, Protein 64.8

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

CRUNCHY WALNUT-COATED CHICKEN STRIPS



Crunchy Walnut-Coated Chicken Strips image

Good ole chicken strips with a more healthy flair - these are delicious! Serve with chutney, honey mustard, or ranch as a dipping sauce.

Provided by Lainie Vansant

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 30m

Yield 6

Number Of Ingredients 7

non-stick cooking spray
1 ½ cups cornflakes cereal
1 cup walnut pieces
½ teaspoon garlic powder
salt and ground black pepper to taste
1 egg, beaten
1 ¼ pounds chicken tenders

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
  • Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
  • Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 248.4 calories, Carbohydrate 3 g, Cholesterol 84.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 2.1 g, Sodium 123.6 mg, Sugar 0.6 g

CRUNCHY CHICKEN STRIPS (OAMC)



Crunchy Chicken Strips (Oamc) image

These are simple to make and throw in the freezer for busy days. They taste best and stay crunchy if reheated in the oven. You can easily double, triple, quadruple, etc. The original recipe calls for 2 cups milk, but I use 1 cup. You may use more or less than I do. The recipe comes from 30 Day Gourmet.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 38m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
15 ounces corn flakes
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 cup milk

Steps:

  • Pour milk into a deep bowl and set aside.
  • Cut chicken into 1 inch strips lengthwise and then soak in milk while you get rest of recipe ready.
  • Pour cornflakes into a blender or food processor and blend or process for 30 seconds. You want them to be small flakes not dust.
  • In a large bowl, mix flakes, paprika, garlic powder, salt and pepper.
  • Place strips, one at a time, in the corn flake mixture and coat well.
  • Lightly grease a baking sheet and bake at 350º for 15-18 minutes or until thoroughly cooked.
  • To freeze: Allow to cool on cookie sheet. Flash freeze. Place chicken strips in freezer bags. Seal, label, freeze.
  • To serve after freezing: Place frozen strips on cookies sheet and bake at 350º for about 7-10 minutes or until hot. Serve with dipping sauce of your choice.

Nutrition Facts : Calories 564.6, Fat 4.5, SaturatedFat 2, Cholesterol 77, Sodium 1463.5, Carbohydrate 98.1, Fiber 3.4, Sugar 11.7, Protein 36.8

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

CRUNCHY STRIPS



Crunchy Strips image

These are an addictive crunchy snack that are great with spicy Mexican style soups. Add more or less seasoning according to your tastes and preferences. You won't be able to stop eating them!

Provided by Jamie Renee

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

10 flour tortillas
1/2 teaspoon season salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
salt
1 cup vegetable oil, enough to fill a skillet a couple of inches deep

Steps:

  • Slice tortillas into thin strips 1/4-inch wide.
  • Next cut tortillas in half through the center.
  • Heat oil over medium heat until bubbly.
  • Drop in tortilla strips and season with half of seasoning while frying.
  • Turn constantly and cook until browned and crispy, about five minutes.
  • Transfer to paper towels and season with remaining seasoning.
  • Great served with soups, such as Southwest Chicken Black Bean (Recipe #43728).

Nutrition Facts : Calories 478.3, Fat 40.2, SaturatedFat 5.7, Sodium 319.1, Carbohydrate 25.9, Fiber 1.6, Sugar 1, Protein 4.2

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From gfreefoodie.com


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 …
From picklebums.com


CRISPY TORTILLA STRIPS – A COUPLE COOKS
2020-01-24 Instructions. Heat oven to 375°F. Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned. folder.
From acouplecooks.com


HUNGRY GIRL'S CRUNCHY WONTON STRIPS - THE DR. OZ SHOW
8 small square wonton wrappers. 1. Preheat oven to 325°F. Spray a baking sheet with nonstick spray. 2. Slice wonton wrappers into thin strips, lay them on the sheet. Bake until crispy, about five minutes. 4. Subscribe to Dr. Oz’s.
From drozshow.com


COPYCAT KFC CRISPY CHICKEN STRIPS RECIPE - OUR WABISABI LIFE
2022-06-20 How to make crispy KFC chicken strips. Gather the secret ingredients. Mix the buttermilks and hot sauce in a bowl and marinate the chicken for an hour. In another bowl, add half a cup of water and in another bowl add the flour …
From ourwabisabilife.com


THE ORIGINAL KFC CRISPY CHICKEN TENDERS RECIPE - THEFOODXP
To make the marinade, mix buttermilk and hot sauce in a bowl. Then, marinate the chicken strips in it for half an hour. Take another bowl and beat an egg in it. In a third bowl, add flour, baking powder, garlic powder, paprika, black pepper, and salt and mix them. You are all ready to make the chicken tenders now. 2.
From thefoodxp.com


CRUNCHY-BAKED CHICKEN STRIPS - KATIE'S CUCINA
2013-01-08 Instructions. Preheat oven to 400 degrees. While oven is preheating, mix buttermilk egg white and hot pepper sauce in a deep bowl: mix well until incorporated. Rinse off chicken strips and add them to the buttermilk mixture. Let them …
From katiescucina.com


CRUNCHY COCONUT CHICKEN STRIPS RECIPE FROM H-E-B
2. In a second medium bowl, combine coconut flakes, panko and seasonings, and mix. 3. Dip one chicken strip into beaten eggs, covering thoroughly, then roll in breading mixture until chicken is completely coated. Repeat until all strips are coated. 4. Pour oil in a large skillet with high sides and heat on high. 5.
From heb.com


CRISPY & CRUNCHY CHICKEN STRIPS | EPICURE.COM
Preparation. Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner ; lightly brush racks with oil to prevent sticking. In a bowl, add chicken and mayo; toss to coat. Place coating mix in a shallow dish. Using tongs or your hands, add chicken one piece at a time, rotating and pressing to coat.
From epicure.com


HOW TO MAKE CRISPY TORTILLA STRIPS - INQUIRING CHEF
2019-10-08 2. Spread out on a Sheet Pan. Transfer the tortillas to a sheet pan. They should easily fit in a single layer, with plenty of open space. Leaving open space on the pan will help the tortillas to brown and crisp up. Use a second pan if needed. 3. …
From inquiringchef.com


CRISPY PORK STRIPS RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 275 degrees F (135 degrees C). Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat. Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in …
From stevehacks.com


CRISPY CHICKEN BREAST STRIPS - THERESCIPES.INFO
Crispy Baked Chicken Tenders new www.yummly.com. chicken breast tenders, salt, black pepper, all-purpose...
From therecipes.info


HOMEMADE CRISPY & EASY CHICKEN STRIPS RECIPE - FAS KITCHEN
2018-12-07 Cut the chicken into thin strips of your choice. Add the spices and ginger garlic paste. Add the egg and mix well and refrigerate for at least half an hour to one hour. In a separate bowl mix maida and crushed corn flakes. Roll the marinated chicken strips in the crushed corn flakes and fry till golden brown.
From faskitchen.com


EASY CRISPY CHICKEN STRIPS RECIPE | ALL THINGS MAMMA
2022-02-03 Crack the eggs into a large, shallow bowl and lightly beat them. In another shallow bowl, whisk together the panko, Parmesan, paprika, and garlic powder. 3. Coat the Chicken. Dip each chicken strip into the eggs, followed by the breadcrumb mixture. Place the coated chicken on a plate. 4. Pan-Fry the Chicken Strips.
From allthingsmamma.com


AIR FRYER TORTILLA STRIPS - SAVORY YUM
2021-02-13 Preheat the air fryer and set the temperature to 325°F. Slice tortillas into thin strips. Place them in a large bowl, drizzle with oil and add salt. Use your hands to toss them around. Place half of the tortilla strips in a basket, cook for 3 minutes. Open the basket, shake, and lightly spray the tortillas with cooking spray.
From savoryyum.com


HOW TO MAKE CRISPY TORTILLA STRIPS | GIMME DELICIOUS
Cut corn tortillas into thin ¼’’ strips. Heat pan or skillet to medium-high heat. Add the olive oil and tortilla strips and cook for until golden, about 3-4 minutes. Sprinkle with a pinch of salt. To bake: Toss tortilla strips with olive oil and bake in a 400F oven for about 10 minutes or until golden.
From gimmedelicious.com


EASY 3-INGREDIENT TORTILLA STRIPS - I HEART NAPTIME
2021-08-10 Cut the corn tortillas into strips using kitchen scissors or a pizza cutter. You should end up with about 12 strips per tortilla. If some of the strips are super long, cut them in half. FRY. Fill a large skillet with about 1/2-inch of oil. Heat the oil until it has reached 340°F, then add in about 15 tortilla strips.
From iheartnaptime.net


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