Extra Crispy Chicken Strips Recipe Recipes Recipe Cards

CRISPY CHICKEN STRIPS

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.

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.

CRISPY CRUNCHY CHICKEN STRIPS

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.

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.

CRISPY CHICKEN STRIPS

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!

CRISPY CHICKEN STRIPS WITH SALAD

Steps:

• Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
• Photograph by Antonis Achilleos

CRISPY PARMESAN CHICKEN STRIPS

Steps:

• Cut the chicken breast into strips--the size is your choice.
• Crush the seasoned croutons and place in a dish.
• Add the Parmesan cheese, parsley, and garlic salt--mix well.
• In a separate bowl whisk the egg whites and water together.
• Dip the chicken into the egg wash and then into the crumbs.
• Place on sprayed pan and bake at 450 degrees for 14-16 minutes.
• Serve with Ranch Dressing.

CRISPY CHICKEN STRIPS

Steps:

• Preheat the oven to 180 degrees celcius.
• Lightly spray (or pour) oil into a roasting dish (or a baking tray).
• Pull the skin off the chicken breasts.
• Cut into thin slices (approximately 1cm wide, 2cm deep).
• Mix the eggs and sweet chilli sauce in a bowl.
• In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!).
• Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker.
• Place carefully onto the tray. Continue until all the chicken is coated.
• Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through.
• Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.

CRISPY BAKED CHICKEN STRIPS

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!

SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY

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!

EASY CRISPY CHICKEN STRIPS

Steps:

• Cut chicken breasts into strips.
• Combine flour, chili powder, salt and pepper in a large ziplock bag. Add chicken and shake to coat.
• Beat egg and water together. Coat chicken strips in egg-wash.
• Dredge chicken through cornflakes. Place on a lightly greased baking sheet.
• Bake at 425F for 30 - 40 minutes.

CRISPY CHICKEN STRIPS

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!