SOUTHERN FRIED CHICKEN STRIPS
What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.
Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
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
SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS
Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served.
Provided by Bruce Gurnick
Categories Chicken Breast
Time 1h
Yield 8 strips, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
- Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
- Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
- Remove chicken from refrigerator about 1/2 hour before cooking.
- In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
- Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
- Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
- Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
- Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
- For extra spicy chicken increase amount of cayenne pepper in flour mixture.
Nutrition Facts : Calories 1514.3, Fat 116.8, SaturatedFat 16.2, Cholesterol 150.2, Sodium 717.4, Carbohydrate 57, Fiber 2.6, Sugar 6.2, Protein 59.4
SPICY FRIED CHICKEN STRIPS
Spicy chicken strips fried to perfection. This was one of those things that I came up with in a mood of "I wonder how this will taste in there?"
Provided by heatherdickason
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
- Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 37.2 g, Cholesterol 175.8 mg, Fat 13.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 2.5 g
SPICY FRIED CHICKEN RECIPE BY TASTY
Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!
Provided by Katie Aubin
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large bowl whisk together the sour cream and hot sauce.
- Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
- Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
- Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
- Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
- Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
- Season the chicken with reserved buffalo wing seasoning.
- Serve and enjoy!
CRISPY & SPICY CHICKEN TENDERS MY WAY
Kentucky Fried Chicken "original" is one of my favorites, however, this recipe is just as good because it is made "My Way." That is, using many different spices and instant potato flakes to give it a tasty, spicy & crispy crunch (and without chicken skins). Once the ingredients are prepared, this recipe is a quick and easy one to make and enjoy.
Provided by SkipperSy
Categories < 4 Hours
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- BROCCOLI SLAW Preparation(To make your own)- Cut off ¼ of the bottom hard part of the broccoli stem and discard, then cut just below the flowerets, next take a carrot peeler and remove the outside hard part of the broccoli, then cut in half and then make thin match stick size slices, next add match stick slivers of baby carrots and finally add a small amount of red cabbage for color, mix together and set aside.
- CHICKEN PIECES Preparation- Cut chicken breast into thin slices, then with a meat hammer tenderizer/pound each side flat, set aside.
- SPICE MIX Preparation- Combine with potato flakes the 9 spices listed just below the potato flakes, mix and set aside.
- VEGETABLE THICKENING SAUCE Preparation- In a cup combine the soy sauce, 2 tablespoons of water, cornstarch and mix well, set aside.
- COOKING INSTRUCTIONS.
- Pre-heat oven to 425 degrees.
- In a baking pan about 13" x 9" (larger size for 2 chicken breasts), line with aluminum foil (if you prefer an easy clean-up) and then add 2 tablespoons oil & 3 tablespoons melted butter or margarine, then spread around the surface of the pan.
- Dip the chicken into the beaten egg and then coat chicken pieces thoroughly in the potato flake mixture.
- Next add to baking pan and cook uncovered for about 7-10 minutes, next turn all the pieces and cook another 7-10 or so minutes, check to see if the pieces are done and not overcooked (very thin slices will cook faster the thicker ones).
- While the chicken is cooking, in wok add 2 tablespoons oil, ginger and garlic and stir a few seconds, next add the broccoli slaw, stir-fry for about 2 minutes (add a touch of water as needed).
- Next add the thickening sauce to the wok and stir fry a few moments more, then add the 3 tablespoons of the cilantro leaves, stir briefly, then place the vegetables around the edge of a nice sized plate for serving.
- When the chicken is done add to the center of the plate, drizzle the honey on the chicken pieces and next add the cilantro sprigs as garnish.
- Enjoy!
- NOTE.
- This recipe is for 2 servings, however, if you add a second chicken breast just double the ingredients and it can then easily serve 4 people,
- Further, this recipe was created for one of the RSC contests and Broccoli Slaw and Honey had been required ingredients. However, you can cut down on the preparation and cooking time for this recipe by eliminating the Broccoli Slaw (steps #1 and #4) and Honey if you would like.
- Also, adding a pinch of Bijol coloring to the spice mix, will give the chicken pieces a slightly yellow and appealing color.
Nutrition Facts : Calories 715.5, Fat 49.2, SaturatedFat 16.1, Cholesterol 250.3, Sodium 795.6, Carbohydrate 23.3, Fiber 2.4, Sugar 10.5, Protein 45.8
FRIED CHICKEN STRIPS
I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. -Genny Monchamp, Redding, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 388 calories, Fat 19g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 704mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
HOT HONEY FRIED CHICKEN STRIPS
This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!
Provided by Jaymee Sire
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
- Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
- When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
- Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
- Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
- Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
- Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
- Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
- Serve the fried chicken strips immediately with the hot honey.
More about "spicy fried chicken strips recipes"
SPICY FRIED CHICKEN STRIPS - EASY 2 STEPS FRIED CHICKEN
From prepbowls.com
5/5 (1)Category AppetizerCuisine Indian, AmericanTotal Time 30 mins
- Cut chicken thighs into one -two inch thin strips ( rinse and clean chicken in cold running water for few times) .Take all other ingredients turmeric , yogurt / curd , salt , kashmiri red chili powder, corn flour , besan flour , rice flour , ginger and garlic paste , lemon juice , water and oil for deep frying.
- Heat the kadai / deep pot with enough oil for deep frying the chicken in medium low flame only. Now mix all the above ingredients in a bowl except chicken strips into smooth paste. Then add cut chicken strips into the prepared paste and mix well to coat the chicken on all sides.
- Once the oil is hot ( test oil temperature by dropping few drops of batter into the hot oil - it will bounce right back to the top surface of the oil). Now take each chicken strips one by one and drop it into the hot oil . Few pieces in a single batch of frying ( do not crowd). fry the chicken strips for 4 to 5 minutes approximately or until nice dark red color in medium low flame only. Repeat until all the chicken pieces are fried. Drain chicken on a paper towel after frying.
SPICY FRIED CHICKEN STRIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 92Category Appetizer, EntreeAuthor JhessCalories 815 per serving
SPICY HONEY CRISPY CHICKEN TENDERS - CHEF IN TRAINING
From chef-in-training.com
10 BEST DIPPING SAUCES CHICKEN STRIPS RECIPES | YUMMLY
From yummly.com
SPICY LEMON AND GARLIC PAN FRIED CHICKEN STRIPS SKILLET
From sweetcsdesigns.com
SPICY CHICKEN STRIPS - GIMME DELICIOUS FOOD
From gimmedelicious.com
4.5/5 (2)Estimated Reading Time 2 mins
COPYCAT POPEYE'S CHICKEN STRIPS - RESTLESS CHIPOTLE
From restlesschipotle.com
SPICY FRIED CHICKEN TENDERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY FRIED CHICKEN TENDERS RECIPE - TASTY RECIPES
From tasty-recipes.net
FRIED SPICY STRIPS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SPICY FRIED CHICKEN, CRISPY FRIED CHICKEN BREAST STRIPS
From dreamstime.com
SPICY FRIED CHICKEN TENDERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY CHICKEN STRIPS - DETAILED FRIED & OVEN RECIPE
From furiousgrill.com
SPICY-HOT CRUNCHY-FRIED CORN FLAKE CHICKEN STRIPS | FOOD …
From foodfornet.com
10 BEST SPICY SWEET FRIED CHICKEN RECIPES | YUMMLY
From yummly.com
SPICY FRIED CHICKEN STRIPS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SPICY BUTTERMILK FRIED CHICKEN STRIPS | RACHAEL RAY IN SEASON
From rachaelraymag.com
SPICY FRIED CHICKEN TENDERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
POPEYE'S FRIED CHICKEN STRIPS RECIPE - SECRET COPYCAT RESTAURANT …
From secretcopycatrestaurantrecipes.com
SPICY SOUTHERN FRIED CHICKEN STRIPS - RANTS FROM MY …
From rantsfrommycrazykitchen.com
RECIPE FOR FRIED CHICKEN STRIPS WITH OVER 11 HERBS AND SPICES
From darngoodrecipes.com
SPICY THAI CHICKEN TENDERS • DOMESTIC SUPERHERO
From domesticsuperhero.com
OVEN FRIED CHICKEN STRIPS WITH SPICY DIP | PERDUE®
From perdue.com
POPEYE'S SPICY FRIED CHICKEN | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
SPICY CHIC-FIL-A CHICKEN TENDERS - BOWL ME OVER
From bowl-me-over.com
SPICY BROWN SUGAR GLAZED FRIED CHICKEN STRIPS - LAYERS OF HAPPINESS
From layersofhappiness.com
SPICY HONEY GARLIC CHICKEN TENDERS (20 MINUTES!) - TIFFY COOKS
From tiffycooks.com
SWEET & SPICY STICKY CHICKEN TENDERS | BAKED OR AIR FRIED!
From thenovicechefblog.com
NASHVILLE HOT CHICKEN STRIPS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
EXTRA CRISPY SPICY FRIED CHICKEN | GIMME DELICIOUS
From gimmedelicious.com
SPICY FRIED CHICKEN TENDERS | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
SPICY BAKED CHICKEN STRIPS - THE MENU MAID
From themenumaid.com
KOREAN FRIED CHICKEN STRIPS - TWO PURPLE FIGS
From twopurplefigs.com
HOT HONEY FRIED CHICKEN STRIPS – FOOD NETWORK KITCHEN
From foodnetwork.com
COPYCAT CHICK-FIL-A CHICKEN STRIPS RECIPE - MASHED.COM
From mashed.com
CRISPY SPICY CHICKEN SANDWICH - VALENTINA'S CORNER
From valentinascorner.com
You'll also love