CRISPY ORANGE CHICKEN
We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.
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!
CRUNCHY CHICKEN STRIPS
Try making this simple starter ahead and freezing it ready for a special occasion or party
Provided by Good Food team
Categories Buffet, Canapes, Snack, Starter, Supper
Time 17m
Number Of Ingredients 8
Steps:
- Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
- Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.
Nutrition Facts : Calories 559 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 0.54 milligram of sodium
CRISPY CRUNCHY CHICKEN STRIPS
This is a family favorite and really yummy.
Provided by Laura
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 13.1 g, Cholesterol 132.1 mg, Fat 5.1 g, Fiber 0.2 g, Protein 36.1 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 8.3 g
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
CRISPY ORANGE-CHICKEN SPRING ROLLS
I am really interested in trying this. They look delicious! This was found in Body & Soul magazine. If you try it, please review it! I am anxious to see how it turns out.
Provided by jovigirl
Categories Chicken Breast
Time 55m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- Combine Chili pepper, garlic, ginger, wine, orange juice, and soy sauce in medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
- In small pan, heat canola oil and saute chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface. Arrange 2 - 3 TBSP of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
- Coat a large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8-10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8-10 minutes. Serve each roll wrapped in a lettuce leaf with your favorite sweet and sour sauce.
Nutrition Facts : Calories 56.7, Fat 2.1, SaturatedFat 0.2, Cholesterol 11, Sodium 64.7, Carbohydrate 4.7, Fiber 0.9, Sugar 2.9, Protein 5
CARA'S CRUNCHY CHICKEN STRIPS
Crushed croutons-buy 'em or make 'em-are the crunchy secret to these easy-bake nuggets of chicken. -Cara Winterhoff, Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix the baking mix, salt and pepper. Place crushed croutons and eggs in separate shallow bowls. Dip chicken in baking mix to coat both sides; shake off excess. Dip in eggs, then in croutons, patting to help coating adhere., Arrange in a single layer on a greased 15x10x1-in. baking pan. Drizzle with butter. Bake at 450° for 10-12 minutes or until chicken is no longer pink, turning once. Serve with dipping sauce.
Nutrition Facts :
CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)
I use the boxed Kellogg's cornflake crumbs for this, you can usually find them next to the Shake and Bake chicken coating mixes, if you are not able to find the boxed crumbs then you can use a processor to crush the cornflakes, reduce the baking time to 25 minutes for strips and for tenders bake only 20 minutes --- LOW-FAT OPTION use a healthy butter alternative in place of butter
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 13 x 9-inch baking dish.
- Set oven to 350 degrees F.
- In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
- Place the melted butter in a shallow dish.
- Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
- Place in prepared baking dish.
- Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Nutrition Facts : Calories 289.6, Fat 17.3, SaturatedFat 9.6, Cholesterol 114.3, Sodium 406.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 29
CRUNCHY CHICKEN STRIPS (OAMC)
These are simple to make and throw in the freezer for busy days. They taste best and stay crunchy if reheated in the oven. You can easily double, triple, quadruple, etc. The original recipe calls for 2 cups milk, but I use 1 cup. You may use more or less than I do. The recipe comes from 30 Day Gourmet.
Provided by Lvs2Cook
Categories Chicken Breast
Time 38m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour milk into a deep bowl and set aside.
- Cut chicken into 1 inch strips lengthwise and then soak in milk while you get rest of recipe ready.
- Pour cornflakes into a blender or food processor and blend or process for 30 seconds. You want them to be small flakes not dust.
- In a large bowl, mix flakes, paprika, garlic powder, salt and pepper.
- Place strips, one at a time, in the corn flake mixture and coat well.
- Lightly grease a baking sheet and bake at 350º for 15-18 minutes or until thoroughly cooked.
- To freeze: Allow to cool on cookie sheet. Flash freeze. Place chicken strips in freezer bags. Seal, label, freeze.
- To serve after freezing: Place frozen strips on cookies sheet and bake at 350º for about 7-10 minutes or until hot. Serve with dipping sauce of your choice.
Nutrition Facts : Calories 564.6, Fat 4.5, SaturatedFat 2, Cholesterol 77, Sodium 1463.5, Carbohydrate 98.1, Fiber 3.4, Sugar 11.7, Protein 36.8
CRISPY ORANGE CHICKEN
Make and share this Crispy Orange Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the marinade ingredients; stir to blend.
- Taste and adjust seasonings.
- Put the chicken in a big bowl; starting around the main body cavity, carefully slip your hand under the skin, making sure not to break it ( you may need to use gloves if you have long fingernails).
- Pat the marinade under the skin, than all over the bird on top of the skin.
- Cover the chicken and refrigerate for at least a few minutes or up to 8 hours (you can also do this in a zip-lock plastic bag).
- Preheat the oven to 425°; place the orange slices in the cavity of the chicken.
- Put the chicken, breast-side up, in a roasting pan on a rack or on a vertical roaster.
- Add the water to the pan.
- Roast the chicken for 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife (halfway through cooking, add a little more water if needed to keep the juices from burning).
- Let the chicken rest 10 minutes before carving.
- Carve the chicken and arrange on a serving platter.
- Place the orange slices in the pan with the juices and cook over med-high heat until slightly thickened, about 3 minutes; pour the juice over the chicken and serve immediately.
Nutrition Facts : Calories 887.4, Fat 60, SaturatedFat 17.1, Cholesterol 297.9, Sodium 548.4, Carbohydrate 7.2, Fiber 0.9, Sugar 5.7, Protein 74.9
CRUNCHY CHICKEN STRIPS
Homemade chicken strips. These are crunchy as you have noticed; my husband wanted some crunch. Enjoy.
Provided by Happyfrog
Categories Lunch/Snacks
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice chicken long or short, your way is best.
- Soak chicken in wine for an hour or overnight.
- Mix together flour, bread crumbs, salt and pepper.
- Coat chicken strips with flour mixture.
- Dip in milk.
- Coat a second time with flour.
- Heat stove top to medium.
- Cook until brown and cooked all the way through.
- Sprinkle lemon salt and pepper on both sides while cooking.
Nutrition Facts : Calories 737.7, Fat 12.8, SaturatedFat 4.6, Cholesterol 168.4, Sodium 865.4, Carbohydrate 75.4, Fiber 3.2, Sugar 2.5, Protein 64.8
EXTRA-CRISPY FRIED CHICKEN STRIPS
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
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
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