Extra Crispy Chicken Strips Recipe Recipe For Zucchini

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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

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI



Crispy Parmesan Garlic Chicken with Zucchini image

Crispy parmesan garlic chicken with zucchini is a fantastic one-pan meal that the family will love. Crispy chicken is breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 7

2 Chicken Breasts (sliced in half, or 4 thin chicken breasts)
8 Tablespoons butter (divided)
½ cup Italian Bread Crumbs
½ cup plus 1 Tablespoon grated parmesan (divided)
¼ cup flour
2 medium zucchini (sliced)
2 garlic cloves (minced)

Steps:

  • In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  • Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  • Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

Nutrition Facts : Calories 418 kcal, Carbohydrate 17 g, Protein 27 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 133 mg, Sodium 532 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY ZUCCHINI STRIPS



Crispy Zucchini Strips image

This fry alternative showcases summers finest veggie.

Categories     crispy     zucchini strips

Time 40m

Yield 1

Number Of Ingredients 8

2/3 c. flour
1 lg. egg
2/3 c. Buttermilk
2 c. panko breadcrumbs
6 tbsp. canola oil, divided
Kosher salt
black pepper
3 sm. zucchini, seeded and sliced into 1/4 in. thick strips

Steps:

  • Place flour in a dish. Whisk together egg and buttermilk in a second dish. Toss together panko breadcrumbs and 3 tablespoons canola oil in a third dish. Season with salt and pepper.
  • Dip zucchini in flour, then in egg mixture, then in breadcrumb mixture.
  • Brush 2 large baking sheets with 3 tablespoons canola oil. Heat in a 450 degrees Foven for 5 minutes. Arrange zucchini on hot pans. Bake turning once , until golden brown, 22 to 24 minutes.

CRISPY FRIED ZUCCHINI



Crispy Fried Zucchini image

Crispy Fried Zucchini is simple, scrumptious and totally drool worthy for something that is so quick and easy to make! Fried to crispy golden perfection and just begging to be dipped into whatever you please, these little coins of goodness are your new favorite snack.

Provided by Joanna Cismaru

Categories     Appetizer     Snack

Time 30m

Number Of Ingredients 7

2 medium zucchini (sliced to about 1/4-inch rounds)
2 cups breadcrumbs (such as Panko)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 cup all-purpose flour
3 large eggs (beaten)
vegetable oil (for frying)

Steps:

  • Heat the oil: In a large skillet.
  • Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
  • Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
  • Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.

Nutrition Facts : Calories 270 kcal, Carbohydrate 44 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 503 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

THE BEST CRISPY BAKED ZUCCHINI FRIES



The Best Crispy Baked Zucchini Fries image

Provided by Layla

Time 40m

Number Of Ingredients 7

3-4 large zucchini
1 cup bread crumbs (panko or Italian or a mixture of both)
1/4 cup grated Parmesan cheese (optional)
2 eggs
2 tablespoons olive oil
1/2 tsp garlic powder (optional)
salt and pepper to taste

Steps:

  • Pre-heat oven to 425F. Line a baking sheet with aluminum foil or parchment paper and lightly grease with oil. Set aside.
  • Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Prepare zucchini by trimming the ends and cutting into 1/2 inch strips or slices.
  • Dip zucchini strips into egg mixture then in the breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.
  • Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.
  • Bake in the preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

CRISPY BAKED ZUCCHINI CHIPS RECIPE



Crispy Baked Zucchini Chips Recipe image

Perfectly crispy baked zucchini chips! Tasty, healthy, low-calorie, vegan, gluten-free snack that everyone loves. And if you like to dip your chips, make tzatziki sauce to go along!

Provided by The Mediterranean Dish

Categories     Sides

Number Of Ingredients 5

1 tzatziki sauce recipe
4 zucchini squash, sliced into 1/8-inch rounds using a mandoline
Kosher Salt
Private Reserve Greek extra virgin olive oil
Harissa spice blend

Steps:

  • If you plan to have a dip for your zucchini chips, make Greek Tzatziki sauce according to this recipe. Cover and refrigerate for now.
  • For zucchini, again make sure they have been sliced thinly and evenly to about 1/8-inch rounds. Using a mandoline is the best way to do this.
  • Spread zucchini slices on large sheets of paper towel. Sprinkle zucchini with kosher salt, then cover with more paper towel. Now, place a sheet pan on top of covered zucchini and add a plate or a cutting board to weigh the sheet pan down (the idea here is to squeeze out any excess water from zucchini.) Leave for 15 to 20 minutes.
  • Preheat oven to 245 degrees F (anywhere from 225 degrees F to 245 degrees F will work depending on your oven.)
  • Line large sheet pan (or two sheet pans if needed) with parchment paper. Brush parchment lightly with extra virgin olive oil. Arrange zucchini slices on top of parchment in one single layer.
  • Brush zucchini lightly with extra virgin olive oil. Sprinkle harissa spice blend on top (optional, but adds great flavor!)
  • Bake in heated oven for 1 1/2 to 2 hours until crisp and golden. If some of the zucchini chip are still damp, remove the ones that have crisped up, and return sheet pan to bake until all zucchini is nice and crispy.
  • Serve warm or at room temperature with a side of Greek tzatziki sauce.

Nutrition Facts : Calories 26 calories, Sugar 1.6 g, Sodium 295.6 mg, Fat 1.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg

SUPER CRISPY CHICKEN TENDERS



Super Crispy Chicken Tenders image

Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.

Provided by Sabrina Snyder

Categories     Main Course

Time 1h

Number Of Ingredients 11

4 chicken breasts (boneless skinless)
1 cup buttermilk
1 teaspoon hot sauce
2 large eggs (beaten)
2 cups flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
canola oil (for frying)

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.

Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving

CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON



Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon image

This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.

Provided by Anna Stockwell

Categories     Chicken     Zucchini     Squash     Garlic     Chile Pepper     Olive     Oregano     Lemon     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Dinner     Quick & Easy     One-Pot Meal

Yield 2 servings

Number Of Ingredients 11

3 small zucchini or summer squash (about 1 lb.)
1 1/2 tsp. kosher salt, divided
7 Tbsp. extra-virgin olive oil, divided
4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)
1/4 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
1/4 cup Castelvetrano olives, smashed, pits removed, torn
1 Tbsp. oregano leaves
1 tsp. finely grated lemon zest
Lemon wedges (for serving)

Steps:

  • Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
  • Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
  • Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
  • Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
  • Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY



Sheet-Pan Crispy Chicken Strips And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra virgin olive oil, divided
1 ½ cups panko breadcrumbs
2 teaspoons paprika
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli floret
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
½ cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons honey
BBQ sauce, for serving, optional
ketchup, for serving, optional

Steps:

  • Slice the chicken breasts into strips.
  • In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
  • In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
  • Place the flour in another medium bowl.
  • Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
  • Cut the broccoli into florets.
  • Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
  • In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
  • Cut the sweet potatoes in half lengthwise, then slice into half-moons.
  • Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
  • Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
  • Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
  • Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
  • Enjoy!

Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams

CRISPY BAKED CHICKEN STRIPS



Crispy Baked Chicken Strips image

A delicious, cost-effective recipe for crispy baked chicken strips. Serve with your favorite dipping sauce.

Provided by Keri Morris

Time 25m

Yield 6

Number Of Ingredients 10

nonstick cooking spray
2 pounds skinless, boneless chicken breast halves
2 large eggs, beaten
2 tablespoons water
2 cups plain dry bread crumbs
½ cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried parsley
¼ teaspoon black pepper
¼ teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
  • Cut chicken breasts into thin strips, about 1-inch wide.
  • Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
  • Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 27.1 g, Cholesterol 154 mg, Fat 9.1 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.1 g, Sodium 561.8 mg, Sugar 2.7 g

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