Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Chicken Strips Recipe Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Sunday, 15 February 2015

Crispy Chicken Strips Recipe Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Chicken Strips Recipe Biography

source (google.com.pk)

Question: What happens when Pioneer Woman and Marlboro Man’s four kids leave the house for the weekend to stay at their grandfather’s house and Pioneer Woman passes Marlboro Man a note in church asking, “I’ll cook you anything you want for lunch…what’ll it be?” and she’s expecting he’ll say something fun like Chicken and Noodles or Rib Eye Steak with Whiskey Sauce or My Favorite Hamburger Ever or some kind of Italian treat like pizza or lasagna?

Answer: He passes her a note that reads, “Chicken strips.”

And then Pioneer Woman crumbles, right there in the sixth pew.

That’s precisely what happened in my life yesterday—welcome to my nightmare, the water’s just fine. But I asked, he answered, and I surged forward in spite of my desire to crawl in bed and pull the covers over my head.

This is not my typical PW Cooks recipe in that there’s not a Cast of Characters shot, and no final money shot of the chicken strips on the plate. Marlboro Man was too hungry. But it will show you how to make homemade chicken strips that are evidently so irresistible, Marlboro Man chose them above everything else in my arsenal to eat for lunch yesterday.

I can’t say I get it, but maybe the answer will be revealed to me sometime.

IMG_9688I stopped at the store and grabbed a couple of packages of chicken strips, which are boneless, skinless chicken breasts (often just the tender portion) that the butcher has cut into strips. Sometimes the package reads “Chicken for Fajitas” or “Chicken Tenders.” Basically, you’re looking for raw chicken that’s been cut into strips.

Then I rinsed the chicken (Sorry—lifelong habit, and I’m not buying into the newest studies that chicken shouldn’t be rinsed. You can’t make me.) and submerged it in buttermilk for about 15 to 20 minutes. You can soak it longer if you’d like.

IMG_9690Next, I threw about a cup and a half of flour in a separate bowl…

IMG_9691And dumped in some Lawry’s—probably about 2 to 3 teaspoons. You can do lots of different spices here: cayenne pepper, paprika, oregano, lots of black pepper. But I was in a hurry, and Lawry’s is hard to beat.

IMG_9693After I stirred the flour mixture together, I drizzled in 1/4 to 1/2 cup buttermilk, stirring lightly with a fork as I drizzled.

IMG_9694You’ll see why I’m doing this in a minute.

IMG_9695

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IMG_9698Have you figured it out yet?

No? Okay, then. Let’s keep going.

IMG_9697IMG_9697Heat 1 inch of vegetable oil in a large skillet over medium-low to medium heat. You want it hot enough to sizzle and turn the chicken strips a nice golden brown, but not so hot that they’ll burn easily.

IMG_9699Then remove a few of the buttermilk-soaked strips from their bowl and place into the flour mixture.

IMG_9700Turn them over to thoroughly coat…

IMG_9701Then place them on a plate. See how lovely they are! The flour, with the tiny drizzle of buttermilk (you can also use regular milk or beaten egg), formed little balls and clusters, which adhered to the buttermilk-soaked chicken. This’ll result in nice and textural—and crunchy—chicken strips. Yum!

Continue coating chicken until all is ready to cook. (Hint: You can flash freeze the coated chicken nuggets, then store them in large Ziploc bags for later if you prefer.)

IMG_9702When the oil is sufficiently heated (flour should bubble when sprinkled in), begin cooking the strips a few at a time.

IMG_9706Cook for about a minute or a minute and a half on the first side—until you can tell it’s getting crispy and golden.

IMG_9708Then turn them over and finish cooking the other side—another minute and a half or so. They don’t take very long to cook!

IMG_9710When they’re done, remove them to a paper towel-lined plate and allow to drain while you cook the others.

*This is where you pretend to see a photo of the finished chicken strips, served with honey mustard dipping sauce. Barbecue sauce is also yummy.*

It’s hard to get shots of finished dishes when Marlboro Man’s starving. But now you know how to make much better chicken strips than you can buy in the freezer section. They’re easy and yummy—who can argue with that?

Have a wonderful Memorial Day!

Crispy Chicken Strips Recipe