Crispy Chicken Strips Biography
source (google.com.pk)March Madness on the brain? You want to have the right finger foods by your side. With that crispy exterior, moist juicy meat and the perfect shape for dunking and dipping, chicken fingers are a winner no matter what’s happening on the court. Want to score big with your family and friends for the next game? Learn how to make chicken fingers and watch your TV room turn into the hottest ticket in the hood. Here’s how:
Cut: You can save yourself a step, by purchasing FreeBird chicken tenders. Of course, if you’re starting from scratch, slice chicken breast into long horizontal strips about 4-inches long and about 1/2 inch in thickness. Strips should be cut evenly, so they all cook at the same rate.
Flour: Place enough flour in a shallow (but wide) baking dish so that you have plenty of room to toss each piece of chicken so that it gets fully coated with flour. Before placing chicken strips in the flour, make sure to season it with salt, pepper and a dash or two of cayenne pepper so that pieces are well spiced from the inside out. Give attention to each piece, coating fully with flour one at a time.
Eggs: Beat 2-3 eggs, depending on your batch size, and pour into another shallow baking dish. Shake excess flour off of each piece of chicken before dipping into egg mixture. Before moving on to the next stage, make sure to allow excess egg coating to drip off so that each piece is evenly coated.
Crumbs: Personalize your chicken fingers by choosing a crumb that works for you. Simple breadcrumbs will work nicely, but Japanese Panko will add extra crunch. For a Southern twist, cornmeal is a great choice; then again matzah meal, butter cracker crumbs and cornflakes could turn out to be your favorite. The key is making sure whatever crumbs you choose are small and uniform so they can adhere to the egg-washed chicken evenly. Coat one piece at a time and line up on a clean plate to prevent the coating from getting gummy and pieces from sticking together while you prepare to pan fry.
Oil: Pour oil into a large high-sided sauté pan so that it covers the bottom. Make sure there is enough oil and plenty of room in the pan for each piece. (If not, brown in batches.). Add strips to oil when it just begins to smoke then turn heat to medium, carefully turning with a spatula until all sides are evenly colored, adding more oil as needed to make sure strips are browning, not burning. Remove to a clean plate or transfer to a foil-lined pan and keep warm in a low oven while cooking additional batches.
Seasoning: Sure you seasoned the flour, but a little kick on top is the stuff of champions. Sprinkle with a little more salt and pepper, toss with fresh chopped herbs like thyme, tarragon or chives for a distinct upscale flair or take on some heat with the addition of chili powder or fajita seasoning.
Dip: Chicken fingers are never fully complete without a delicious dunking sauce. Create your own buttermilk ranch dressing with sour cream, mayo and herbs; mix together a sweet spicy honey mustard; or just put together a trio of your favorite BBQ sauces. Thinking of an upgrade on the old standbys? Try pesto and lemon zest seasoned mayo, cilantro curry yogurt or spicy salsa verde. Either way, you can’t lose!
Preheat the oven to 400°F. Place chicken breast on a cutting board and position a knife parallel to the cutting board. Slice chicken breast in half horizontally. Season chicken breast halves with salt and pepper. Slice each halve into vertical tenders (about 1 1/2 inches wide and 3 to 4 inches long). Place rice flour in a wide, shallow bowl. Lightly beat eggs and soy sauce in another shallow bowl. Combine panko and shredded coconut in a third bowl.
Heat coconut oil in a large skillet over medium-high heat. With a single hand and working with 1 piece of chicken at a time, dredge chicken in rice flour, shaking off excess, then dip into eggs, allowing excess to drip back into the bowl. Use your dry hand to dredge chicken in the panko-coconut mixture, pressing slightly to adhere the coating. Continue with remaining chicken.
Fry 3 to 4 tenders at a time, taking care not to overcrowd the pan, for 2 to 3 minutes on each side, until golden brown, then use a slotted spatula to transfer the chicken to a baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 5 minutes, until just cooked through. Serve immediately, with lime wedges, if desired.
Chicken breast strip fritters with rib meat
100% all-natural ingredients
Made with white meat
0g trans fat per serving
No preservatives
Fully cooked
Resealable packaging
Ingredients:
Boneless, Skinless Chicken Breast With Rib Meat, Water, Rice Starch, Salt. Breaded With Wheat Flour, Water, Salt, Corn Starch, Spices, Brown Sugar, Dried Garlic, Extractives of Paprika, And Spice Extracts. Breading Set In Vegetable Oil. Contains Wheat.
Directions:
Heating instructions: conventional oven (preferred method.): 1. preheat oven to 400f. 2. place frozen nuggets on baking sheet. 3. heat 15 to 20 minutes, turning strips over halfway through heating time. Microwave (heating times based on 1100 watt microwave.): 1. arrange frozen strips on microwave safe plate. 2. heat, uncovered, on high 3 to 4 minutes turning strips over halfway through heating time. Do not overheat. 3. let stand 1 to 2 minutes before serving. Deep fry: 1. heat oil to 350f. 2. fry frozen strips 3 to 5 minutes. Appliances vary. Heating times approximate.
We made this recipe yesterday. It looks like we may have to make it again this Sunday… that’s how tasty these chicken strips are.
Ingredients:
1 lb boneless, skinless chicken breast
1/2 teaspoon paprika
1/2 cup all purpose flour
2 eggs
2 tablespoons cold water
1 tablespoon hot sauce
1 cup coarse bread crumbs
1 teaspoon dried thyme
kosher salt
3 cups vegetable oil for frying
Cut chicken widthwise into 1/2 to 3/4-inch strips. Put in a bowl and toss with paprika.
Put flour in a shallow bowl. Lightly beat eggs, water and hot sauce in another shallow bowl. Mix together bread crumbs and thyme in a third bowl.
Season chicken strips with salt, then dredge in flour, shaking off excess. Dip into egg, letting excess drip off, then roll in bread crumbs to generously coat, pressing gently to help crumbs adhere. Transfer to a large plate. Repeat with remaining strips.
In a medium saucepan, heat 2 inches oil to 360 degrees. In batches, fry strips in the oil, turning with a slotted spoon, until golden. 1 to 1 1/2 minutes. (adjust heat to keep oil around 360 degrees). Using slotted spoon, transfer fried strips to paper towels to drain; sprinkle with salt. Let it cool slightly before serving. Serve warm.
Crispy Chicken Strips
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Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
Crispy Chicken Strips
Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos
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