CRISPY CHICKEN STRIPS RECIPES

Name: Crispy Chicken Strips
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 pounds raw chicken breast tenders; 1/4 to 1/2 cup buttermilk; 3 cups all-purpose flour; 2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing; Vegetable oil; Dipping sauce, for serving

CRISPY CHICKEN STRIPS RECIPE | REE DRUMMOND | FOOD NETWORK

Crispy Chicken Strips Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 45 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 pounds raw chicken breast tenders
1/4 to 1/2 cup buttermilk
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
Vegetable oil
Dipping sauce, for serving

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 CHICKEN STRIPS RECIPE - BBC GOOD FOOD

Crispy chicken strips recipe - BBC Good Food image

Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper

Provided by Lulu Grimes

Categories Dinner, Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

150ml buttermilk , or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
2 large skinless chicken breasts or 4 small pieces pork escalope
50g panko breadcrumbs
1 tbsp rapeseed oil
2 tbsp ketchup
1 tsp soy sauce
½ tsp white wine vinegar
2 large or 4 small carrots (about 300g), peeled and grated
½ lemon , juiced
1 tbsp olive oil
baked potatoes , to serve

Steps:

Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don’t burn. Tip into a bowl and break up any large clumps.
Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

Nutrition Facts : Calories 229 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 0.7 milligram of sodium

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