CRISPY CHICKEN STRIPS
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
- Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
- Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
- Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
- Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
CHICKEN STRIP SALAD
Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper. In a small skillet, cook and stir chicken in broth for 4-6 minutes or until no longer pink. Meanwhile, in a bowl, combine the salad greens, mushrooms, onion and carrot. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Divide between two serving plates; top with chicken. Serve immediately.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 585mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
CRISPY CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 6
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!
WARM CHICKEN, CRANBERRY & WALNUT SALAD
This warm salad of mixed greens, cooked chicken breast strips, dried cranberries, toasted walnuts and blue cheese is ideal for fall entertaining.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Cook chicken in 2 Tbsp. of the dressing in large skillet on medium-high heat 8 to 10 min. or until cooked through.
- Add cranberries; cook until heated through, stirring occasionally.
- Toss with remaining ingredients. Serve immediately.
Nutrition Facts : Calories 470, Fat 30 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
HOT CHICKEN STRIPS
Make and share this Hot Chicken Strips recipe from Food.com.
Provided by Heydarl
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine garlic, ginger, soy sauce, lemon juice, Tabasco sauce, vinegar, oil and pepper in bowl.
- Marinate chicken for 15 minutes.
- Cook chicken on barbeque 6-8 minutes, turn and baste often.
Nutrition Facts : Calories 780.1, Fat 54.2, SaturatedFat 11.6, Cholesterol 185.6, Sodium 1206.2, Carbohydrate 8.6, Fiber 1.1, Sugar 1.2, Protein 63.2
CRISPY CHICKEN STRIPS WITH SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
HANNAH'S ASIAN CHICKEN STRIP SALAD
My daughter asked for a chicken salad for dinner tonight. She wanted chicken with light green lettuce leaves. When asked what flavors she wanted on the chicken, she said Asian. So here we have Hannah's Asian Chicken Strip Salad. By the way, she's 8. I don't usually measure my ingredients, I just pour until it looks right so these are guidelines more than actual measurements.
Provided by ILefkowitz
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix together the soy sauce, rice vinegar, sesame oil, lime juice and honey in a medium bowl. Set aside.
- Cut the chicken breasts into strips about 1 inch wide.
- Pour half the sauce into another bowl and set that aside. That will become the dressing. Add the chicken strips to the remaining sauce. Mix to ensure that all pieces are coated.
- Heat the olive oil in a medium saucepan.
- When the oil is heated, place the chicken strips in the pan. Do not crowd the pan. Let chicken brown on one side and then turn to brown other side. Since the strips are thin it should only take 5 - 10 minutes total.
- Once all the chicken strips are sauteed remove from heat and set aside to cool.
- In the meantime, wash the lettuce and rip into bite sized pieces. Put them in a large salad bowl. To that add the peppers, cucumbers, tomatoes, carrots, celery and sesame seeds.
- Take the sauce that you previously set aside and add the mayonnaise and cilantro to it. Sprinkle in the red pepper flakes. Whisk to combine.
- Lay the chicken strips atop the salad and pour some dressing over it.
Nutrition Facts : Calories 400.6, Fat 16.8, SaturatedFat 3.9, Cholesterol 73.6, Sodium 1144.1, Carbohydrate 36.5, Fiber 6.9, Sugar 25.9, Protein 30
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- Air Fryer Chicken Tenders. Crispy chicken fingers with a moist and tender inside, and no messy splatters on your stove, can be yours with this life-changing recipe.
- Crispy Baked Chicken Tenders. Wow your family with these restaurant-style chicken fingers. There is no mess from frying, with this oven-baked version that is succulent and tasty, with an awesomely crunchy coating just like the fast-food kind.
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- Chop up the vegan chicken strips into small cubes and grill for a few minutes over medium heat. Add 1-2 teaspoons of oil to prevent sticking, if needed. Once golden and a bit crispy, remove from heat and allow to cool completely.
- In a medium bowl, mix chicken strips well with the remaining ingredients. Adjust seasoning to taste. Serve in a sandwich or over a green salad.
CRISPY CHICKEN SALAD {IN 25 MINUTES!} - CHELSEA'S MESSY …
From chelseasmessyapron.com
- CHICKEN: Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
- SALAD: Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce). Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates. Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
- DRESSING: Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
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