Easy Chicken Strips Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

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!

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.

Steps:

• Cut chicken breasts into thin strips, about one inch wide.
• Longer sections can be cut in half to have uniform pieces.
• Mix cracker crumbs and seasonings well.
• Dip chicken pieces into egg mixture, then dredge in crumb mixture.
• Place on baking sheet sprayed with cooking spray.
• Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
• Dip into favorite sauce, or enjoy just as they are!

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut chicken breasts into strips and season with salt and pepper.
• In a re-sealable plastic bag, combine flour, garlic powder, onion powder, paprika, and Italian seasoning.
• Add the seasoned chicken strips into the flour mixture and seal the bag. Shake until the chicken strips are well coated with the flour mixture.
• Beat 3 eggs in a small bowl and dip each piece of chicken until well coated.
• In another bowl, combine bread crumbs and parmesan cheese and coat each piece of chicken with the mixture.
• Place the coated chicken strips on a greased baking sheet and bake for 35-40 minutes, flipping halfway, and bake until golden brown (times and temperatures may vary based on oven).
• Enjoy!

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.

Steps:

• Flatten chicken to 1/2-in. thickness; cut into 1-in. strips. In a shallow bowl, combine the potato flakes and bread crumbs. Place egg substitute in another shallow bowl. , Dip chicken in egg substitute, then in potato mixture. In a large skillet, cook chicken in oil for 4-5 minutes or until chicken is golden brown and crispy and juices run clear.

Steps:

• Preheat oven to 400 degrees F.
• In a shallow bowl, combine flour and seasoning salt.
• Place cornflakes and butter in separate shallow bowls.
• Coat chicken with flour mixture, then dip in butter and coat with cornflakes.
• Transfer to an ungreased baking sheet.
• Bake at 400 degrees for 15-20 minutes or until juices run clear.

Steps:

• Cut chicken breasts into strips.
• Combine flour, chili powder, salt and pepper in a large ziplock bag. Add chicken and shake to coat.
• Beat egg and water together. Coat chicken strips in egg-wash.
• Dredge chicken through cornflakes. Place on a lightly greased baking sheet.
• Bake at 425F for 30 - 40 minutes.

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.

Steps:

• In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Season chicken strips with salt and pepper.
• Put butter and garlic in a microwave safe bowl, and microwave on high for one minute.
• Coat chicken with butter mixture, then coat with breadcrumbs;set aside.
• Heat oil in a non-stick frying pan over medium heat.
• Add chicken, and cook; about 3 to 4 minutes on each side.
• Transfer to paper towels to drain.
• Great served warm or room temperature.

Steps:

• Preheat oven to 325°F (190°C).
• Cut the chicken into strips.
• In one medium-sized bowl, mix the bread crumbs, parmesan, salt, and pepper.
• In another bowl, crack the eggs and whisk until scrambled.
• Coat the chicken in the egg, then in the bread crumbs, then repeat.
• Place the chicken tenders on a baking tray and bake for 20 minutes, flipping halfway through.
• Sprinkle each tender with mozzarella and bake again for 5 more minutes, or until cheese is melted.
• Serve with marinara.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Place egg in a bowl. Mix crushed crackers, garlic powder, salt, pepper, and chili powder together in a second bowl.
• Dip chicken strips into beaten egg, then coat with cracker mixture; place on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Cut breasts in 1/2 crosswise,then in strips lenghtwise.
• Mix salt, pepper, oregano,and flour in shallow dish.
• Add chicken pieces, stir to cover.
• Heat butter and oil in lg skillet.
• Add strips, cook and stir until browned.
• Add tomatoes and garlic, cook and stir 3 minutes.
• Add basil and lime juice.
• Blend well.