Extra Crispy Chicken Strips Recipe Recipe For Shrimp

RESTAURANT-STYLE EXTRA CRISPY CHICKEN

Steps:

• In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
• In a shallow dish or bowl, mix together egg and milk. In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.
• Preheat oil in deep fryer to 350 degrees F (175 degrees C).
• One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
• Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.

CRISPY CHICKEN STRIPS

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.

EXTRA-CRISPY FRIED CHICKEN STRIPS

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.

SUPER CRISPY CHICKEN TENDERS

Steps:

• Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
• Add the eggs to one bowl and the flour and spices to a second bowl.
• Dip each piece of chicken from the buttermilk bowl to the flour mixture.
• Dip it into the eggs then back into the flour mixture.
• Shake excess flour gently off and put the chicken onto a baking sheet.
• Repeat with all the pieces.
• Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
• Fry the chicken in small batches for 5-7 minutes or until golden brown.

CRISPY CHICKEN CAESAR SALAD

Steps:

• Place all dressing ingredients in a bowl and whisk well. Store in the fridge until you finish the remainder of the salad.
• Wash and clean the romaine lettuce well. Place on a rack or kitchen towel to dry while you prepare the chicken.
• To prepare the chicken, clean off all filmy skin from the chicken. In one bowl, whisk together the egg, garlic, lemon juice, salt and black pepper. Place in the chicken strip and coat well.
• In another bowl, mix together the crust ingredients. Dip in each strip seperately to coat very well and line them on a non-stick sheet pan (or use parchment paper).
• Spray generously with avocado oil and bake in a pre-heated 400 degree oven for 10 minutes. Flip over, spray and bake the other side for another 10 minutes.
• Remove from the oven and let them cool before cutting them into smaller pieces.
• Cut the romaine lettuce and place in a bowl. Toss with half of the dressing.
• In a large dish, place the romaine lettuce on the bottom. Then add the chicken and croutons. Pour over some extra dressing if needed and top with shaved parmesan cheese.
• If you have leftover dressing, save in the fridge for later use. Can last up to 2-3 days.

POPEYE'S POPCORN SHRIMP AND CHICKEN

Steps:

• Heat oil in a deep fryer or in a deep cast iron skillet on the stove to 350 degrees F. Use a digital thermometer to check the temperature.
• Combine the flour, salt, peppers, paprika and cajun seasoning, if using,in a bowl. In another bowl, break eggs and beat until well blended.
• Dip each piece of shrimp/chicken into eggs; then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the shrimp/chicken is a dark golden brown. Drain shrimp/chicken on paper towels and serve warm.