CRUNCHY WALNUT-COATED CHICKEN STRIPS
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
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
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
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!
EXTRA-CRISPY FRIED CHICKEN STRIPS
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
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
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
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 WALNUT COATED CHICKEN STRIPS
As much fun to make as they are to eat, pair with your favorite dipping sauce.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Put cereal and walnuts into a zip-top plastic bag. Press air out of bag and zip closed.
- Using a rolling pin or heavy food can, press and roll over ingredients in the bag until cereal is finely crushed and walnuts are in pieces as small as grains of rice. Add garlic powder, salt and pepper to bag. Shake to mix.
- Crack egg into medium-size bowl. Beat with a fork until yolk and white are mixed together.
- If using chicken breasts, place chicken on cutting board. Cut into 1/2-inch wide strips across the short direction of each piece of chicken. Add sliced chicken (or tenders) to the egg and stir. Immediately wash hands, knife and cutting board with warm soapy water.
- With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with walnut mixture.
- Close bag. Gently shake bag back and forth, and press walnuts onto chicken. Pour chicken onto prepared pan and use a fork to separate pieces so they aren't touching each other. Wash hands again if you touched the chicken.
- Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece and cut in half. It should be white all the way through, not pink.
Nutrition Facts : Calories 410 calories, Carbohydrate 13.7 g, Cholesterol 127.3 mg, Fat 24.3 g, Fiber 2.3 g, Protein 36.4 g, SaturatedFat 3.2 g, Sodium 237.1 mg, Sugar 2.1 g
CRISPY WALNUT CHICKEN
Make and share this Crispy Walnut Chicken recipe from Food.com.
Provided by Renea
Categories Chicken Breast
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place cereal and walnuts in processor and ground finely then place in shallow dish.
- Combine butter, garlic, salt and pepper in shallow dish.
- Dredge chicken in butter mixture then in cereal to coat.
- Place chicken in baking dish.
- Pour remaining butter mixture over chicken.
- Bake for 1 hour at 350 degrees.
CRUNCHY WALNUT COATED CHICKEN STRIPS
As much fun to make as they are to eat, pair with your favorite dipping sauce.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Put cereal and walnuts into a zip-top plastic bag. Press air out of bag and zip closed.
- Using a rolling pin or heavy food can, press and roll over ingredients in the bag until cereal is finely crushed and walnuts are in pieces as small as grains of rice. Add garlic powder, salt and pepper to bag. Shake to mix.
- Crack egg into medium-size bowl. Beat with a fork until yolk and white are mixed together.
- If using chicken breasts, place chicken on cutting board. Cut into 1/2-inch wide strips across the short direction of each piece of chicken. Add sliced chicken (or tenders) to the egg and stir. Immediately wash hands, knife and cutting board with warm soapy water.
- With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with walnut mixture.
- Close bag. Gently shake bag back and forth, and press walnuts onto chicken. Pour chicken onto prepared pan and use a fork to separate pieces so they aren't touching each other. Wash hands again if you touched the chicken.
- Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece and cut in half. It should be white all the way through, not pink.
Nutrition Facts : Calories 410 calories, Carbohydrate 13.7 g, Cholesterol 127.3 mg, Fat 24.3 g, Fiber 2.3 g, Protein 36.4 g, SaturatedFat 3.2 g, Sodium 237.1 mg, Sugar 2.1 g
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