Ree Drummond Crispy Chicken Strips Recipe Recipe For Chicken

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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

PRETZEL-CRUSTED CHICKEN STRIPS



Pretzel-Crusted Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup spicy brown mustard
1 cup mayonnaise
1/2 cup honey
1/2 cup all-purpose flour
2 cups crushed pretzel twists
1 1/2 pounds chicken tenders
1 1/2 teaspoons kosher salt
4 tablespoons salted butter
1/4 cup olive oil

Steps:

  • Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
  • Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
  • Serve alongside the reserved honey mustard.

HONEY PECAN CHICKEN STRIPS



Honey Pecan Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds chicken tenderloins
1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
  • In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
  • Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
  • Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
  • Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
  • Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
  • Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

CRISPY HERB-CRUSTED CHICKEN CUTLETS



Crispy Herb-Crusted Chicken Cutlets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
1 large egg, whisked
1 cup panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 chicken cutlets
3 tablespoons salted butter
3 tablespoons vegetable oil
Flaky sea salt, for sprinkling

Steps:

  • Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
  • Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
  • Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

CRISPY CHICKEN SKINS



Crispy Chicken Skins image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 18 pieces

Number Of Ingredients 5

6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
  • Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
  • Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

CRISPY CHICKEN STRIPS - PIONEER WOMAN



Crispy Chicken Strips - Pioneer Woman image

The secret is out! By combining seasoned flour & buttermilk, you will get a chunky crunchy coating! Prep time is marinating in buttermilk & coating.

Provided by Chicagoland Chef du

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs raw chicken breast tenders
1/4-1/2 cup buttermilk
3 cups all-purpose flour
2 -3 teaspoons seasoning salt, such as Lawry's Seasoned Salt
vegetable oil, enough for frying 1-inch deep in pan
dipping sauce, for serving

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. It is the clumpy batter that gives this chicken it's crunchy coating.
  • 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. Do not overload the pan or the oil temperature will drop.
  • Cook them for about a minute and a half or so on each side. Cooking time will vary depending on the thickness of the chicken tenders.
  • 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!

Nutrition Facts : Calories 490.4, Fat 6.6, SaturatedFat 1.4, Cholesterol 145.7, Sodium 275.3, Carbohydrate 48.2, Fiber 1.7, Sugar 0.7, Protein 55

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