WHO INVENTED CHICKEN STRIPS RECIPES
HOMEMADE CHICKEN STRIPS - THE PIONEER WOMAN – RECIPES ...
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 Pionee
Provided by Ree Drummond
Total Time 33 minutes
Prep Time 30 minutes
Cook Time 3 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Start by rinsing and drying your chicken strips. Next, in a bowl submerge the chicken strips in buttermilk for 15 to 20 minutes (or longer if you’d like). In another bowl combine about 1 ½ cups flour and 2 to 3 teaspoons of Lawry’s Seasoning Salt (or other seasonings if you prefer). Mix this together well. Next, add about ¼ to ½ cup of buttermilk into the flour mixture and stir lightly with a fork as you add it. Heat about 1 inch of vegetable oil in a large skillet over medium-low to medium heat.Remove a few of the buttermilk-soaked strips and place them in the flour mixture, turning them over to coat them thoroughly. Place them on a plate. Continue coating 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, remove them to a paper towel-lined plate.Serve with your favorite dipping sauce. Yum!
CHICKEN STRIPS RECIPE : TASTE OF SOUTHERN
We marinate chicken tenderloins in Italian Dressing, then refrigerate them overnight before frying in our cast iron skillet. These are easy to make... and delicious.
Provided by Steve Gordon
Total Time 24 hours 10 minutes
Prep Time 24 hours
Cook Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Remove the chicken tenders, but do not rinse them.
- Place tenders in a Ziplock type bag, or a glass dish.
- Add enough Italian Dressing to fully cover the tenderloins.
- Close the bag, toss the chicken tenders to fully coat.
- Refrigerate overnight or longer if possible.
- When ready to fry, setup your dredging station.
- Place 2 cups flour in a small container.
- Add salt.
- Add black pepper. Stir well.
- Dip one tender into the flour. Coat well. Shake off excess flour.
- Dip tender into the milk. Coat well. Shake off excess.
- Dip into the flour again. Coat well. Place on parchment paper or plate and let dry a bit.
- Heat your skillet over Medium heat on stove top.
- Fill skillet about half full with cooking oil of choice.
- When oil reaches frying temp of 350F degrees, add 1 or 2 of the tenders.
- Cook tender for about 2 minutes, then flip and continue to fry until done.
- Internal temperature should reach 165F degrees to be fully cooked.
- Remove when done, place on plate to cool and rest.
- Repeat the process until all tenders are done.
- Enjoy!
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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
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