JUICY LEMON PEPPERED CHICKEN STRIPS
This is one sure way to ensure juicy chicken while obtaining lots of flavor. A meat injector will be needed, I got mine at Wal Mart for a couple bucks. Best served with white pepper/buttered rice.
Provided by Delete Account
Categories Lunch/Snacks
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine lemon juice, cajun, pepper and oregano; mix well.
- Fill a meat injection syringe with lemon pepper solution.
- Inject each chicken strip until juice flows out the opening or strip gets "Plump".
- Melt butter in large skillet; add pepper to melted butter.
- Cut lemon 4 ways.
- Place strips in pan and squeeze juice from lemon over each.
- Cook each side on medium-high heat for 4-6 minutes until cooked; do not over cook. Apply more juice after each turn.
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!
CRISPY BAKED CHICKEN STRIPS
These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.
Provided by Amanda Beth
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
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!
EASY CHICKEN STRIPS
I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. -Crystal Sheckles-Gibson, Beespring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
CRISPY CHICKEN STRIPS
From Lake Havasu City, Arizona, Dawn Hart shares an easy method for dressing up chicken. She rolls strips in a quick coating made with potato flakes and bread crumbs, then cooks them for a couple minutes in a skillet.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 327 calories, Fat 14g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 629mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
CRUNCHY CHICKEN STRIPS WITH CREAMY JALAPEñO CHEESE DIP
Make these Crunchy Chicken Strips with Creamy Jalapeño Cheese Dip, but prepare for a flood of compliments first! This Crunchy Chicken Strips with Creamy Jalapeño Cheese Dip recipe delivers amazing flavor each and every time.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Beat eggs and mustard in shallow dish until blended. Measure flour into second shallow dish. Combine corn flake crumbs, garlic powder and onion powder in third shallow dish.
- Dip 1 chicken strip into flour, turning to evenly coat both sides of strip with flour; gently shake off excess flour. Repeat to dip chicken strip in egg mixture, then cereal crumb mixture. Place on prepared baking sheet. Repeat with remaining chicken strips and coating ingredients.
- Bake 25 to 30 min. or until chicken is done.
- Microwave cream cheese spread and milk in microwaveable bowl on HIGH 15 sec.; stir until cream cheese is completely melted and dip is well blended. Serve with chicken strips.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 170 mg, Sodium 460 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 4 g, Protein 32 g
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
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