Pistachio Chicken Strips Recipes
PISTACHIO CHICKEN STRIPS
I was craving a chicken-finger type lunch so I invented these. They are crispy on the outside and keep the chicken tender on the inside. I hope you enjoy them!
Provided by ChefLee
Categories Lunch/Snacks
Time 35m
Yield 10 strips, 5-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, crush the pistachios inside a ziploc bag with a meat tenderizer or other strong tool.
- In another small bowl; mix the yogurt, lemon juice, Lawry's, coriander, cayenne, and garlic.
- Dip your chicken first into the yogurt mix then into the pistachio meal and place in a glass baking dish.
- Bake for 20 minutes.
Nutrition Facts : Calories 253.1, Fat 14, SaturatedFat 2.1, Cholesterol 59.7, Sodium 111.6, Carbohydrate 8.2, Fiber 2.7, Sugar 2.6, Protein 24.8
PISTACHIO-CRUSTED CHICKEN TENDERS
Saw this recipe for fish fillets and thought I would like it better with chicken, so I have adapted it to fit my tastes. Photo: leftoverqueen.com
Provided by Ellen Bales
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. Place the egg in a shallow bowl. Combine the pistachios, bread crumbs, parsley, salt and pepper in another shallow bowl.
- 2. Dip the chicken tenders in the egg, then the pistachio mixture.
- 3. Place the chicken on a baking sheet coated with cooking spray. Drizzle with butter. Bake in a preheated 425-degree oven for 20 minutes, turning once, until golden brown.
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- Place the pistachios in a food processor and pulse until they turn into small crumbs. Pour the pistachios into a shallow dish. Add the panko and toss to combine.
- Pat any excess moisture off of the chicken breasts using paper towels. Brush the honey mustard onto both sides of the chicken breasts (or you could rub it on if you don’t have a brush). One at a time, place a chicken breast into the dish with the pistachio mixture. Press the pistachios into the chicken until the chicken is well coated on all sides. Discard the extra pistachio mixture.
- Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake until the chicken is cooked through and juices run clear (about 25 to 35 minutes, depending on the thickness of the chicken breasts).
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- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. On top of that, place a cooking drying rack and grease with avocado oil (I like to use a spray bottle).*
- Add the shelled pistachios to a Vitamix, high powered blender, or food processor. Pulse until nuts are coarsely ground, but still a little texture remains, about 10 seconds or so.
- Set up an assembly line. Mix together the ground pistachios, shredded coconut, ginger, and salt and pepper and place on a plate or in a shallow bowl. Have the coconut flour on a separate plate/bowl and the beaten eggs in a shallow bowl.
- Bread the chicken by rolling it in the coconut flour until fully coated. Then dip it in the egg mixture, fully coating. Last, roll in the pistachio mixture, fully coating. Place on the cookie drying rack and repeat with remaining chicken. Bake for 20-25 minutes until golden brown and cooked through. Serve with honey mustard or sauce of choice. Enjoy!
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