WHOLE30 CRISPY CHICKEN STRIPS
These crispy chicken strips taste super-fancy, but the whole recipe (including the dipping sauce) comes together so easily, it can be an everyday meal. The dip is based on a Spanish romesco sauce and is packed with robust flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Set a wire rack on a baking sheet.
- Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
- Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
- Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.
CRUNCHY WALNUT-COATED CHICKEN STRIPS
Good ole chicken strips with a more healthy flair - these are delicious! Serve with chutney, honey mustard, or ranch as a dipping sauce.
Provided by Lainie Vansant
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
- Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
- Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 248.4 calories, Carbohydrate 3 g, Cholesterol 84.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 2.1 g, Sodium 123.6 mg, Sugar 0.6 g
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 WALNUT COATED CHICKEN STRIPS
As much fun to make as they are to eat, pair with your favorite dipping sauce.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- Put cereal and walnuts into a zip-top plastic bag. Press air out of bag and zip closed.
- Using a rolling pin or heavy food can, press and roll over ingredients in the bag until cereal is finely crushed and walnuts are in pieces as small as grains of rice. Add garlic powder, salt and pepper to bag. Shake to mix.
- Crack egg into medium-size bowl. Beat with a fork until yolk and white are mixed together.
- If using chicken breasts, place chicken on cutting board. Cut into 1/2-inch wide strips across the short direction of each piece of chicken. Add sliced chicken (or tenders) to the egg and stir. Immediately wash hands, knife and cutting board with warm soapy water.
- With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with walnut mixture.
- Close bag. Gently shake bag back and forth, and press walnuts onto chicken. Pour chicken onto prepared pan and use a fork to separate pieces so they aren't touching each other. Wash hands again if you touched the chicken.
- Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece and cut in half. It should be white all the way through, not pink.
Nutrition Facts : Calories 410 calories, Carbohydrate 13.7 g, Cholesterol 127.3 mg, Fat 24.3 g, Fiber 2.3 g, Protein 36.4 g, SaturatedFat 3.2 g, Sodium 237.1 mg, Sugar 2.1 g
CRUNCHY PECAN-COATED CHICKEN STRIPS
Make and share this Crunchy Pecan-Coated Chicken Strips recipe from Food.com.
Provided by Chef mariajane
Categories Chicken Breast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Line a baking sheet with foil and spray wiht non-stick cooking spray.
- Put cereal and pecans into a zip-lock bag. Press air out of bag and zip closed. Using a rolling pin or heavy food can, press and roll over ingredients in the bag until the cereal is finely crushed and the pecans are in pieces as small as grains of ice. Add garlic powder, salt and pepper to bag. Shake to mix.
- Crack egg in into a medium size bowl. beat with a fork until yolk and white are mixed together.
- If using chicken breasts, place chicken on cutting boward. Cut into 1/2 inch wide strips across the short direction of each piece of the chicken. Add the sliced chicken (or tenders) to the egg and stir.
- IMMEDIATELY WASH HANDS AND CUTTING BOARD WITH WARM SOAPY WATER.
- With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with pecan mixtre. Close bag. Gently shake back and forth, and press pecans into chicken. Pour chicken onto prepared pan, and use a fork to separate if they are touching each other.
- WASH HANDS AGAIN IF YOU TOUCHED THE CHICKEN.
- Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece, cut in half. It should be white all the way through, not pink.
- TIPS: If you have a convection oven, you can get extra crispy chicken strips, Cook the chicken strips at 425F for 8 minutes.
- Add pecan chicken strips to Ceasar salad for a complete meal.
Nutrition Facts : Calories 384.5, Fat 20.9, SaturatedFat 2.4, Cholesterol 135.2, Sodium 258.4, Carbohydrate 12.9, Fiber 2.7, Sugar 2.3, Protein 37.4
CRISPY WALNUT CHICKEN
Make and share this Crispy Walnut Chicken recipe from Food.com.
Provided by Renea
Categories Chicken Breast
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place cereal and walnuts in processor and ground finely then place in shallow dish.
- Combine butter, garlic, salt and pepper in shallow dish.
- Dredge chicken in butter mixture then in cereal to coat.
- Place chicken in baking dish.
- Pour remaining butter mixture over chicken.
- Bake for 1 hour at 350 degrees.
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