how do u make chicken strips?

Answer 1

I don't know if you're looking for fried or grilled? Here's a recipe I ran across that makes the best fried strips:

3/4 to 1 cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon McCormick Montreal Steak seasoning
1/2 cup milk
1 egg, beaten
4 boneless skinless chicken breast halves


Cut chicken into strips. In a large bowl, combine the flour and seasonings. In a second bowl, combine the milk and egg. Toss chicken in the flour mixture. Next dip into egg mixture, then return to flour mixture. Heat 1 in. of oil in a large skillet. Fry chicken in batches until golden brown on all sides and juices run clear. Take out and drain on papertowels. Optional: sprinkle with Tony's Chachere's or Season All.

I make this every other week and get rave reviews. Good luck!

Answer 2

I like my chicken like this:
Have your oven preheating to 350F.
Cut chicken breasts into 1 to 2 inch strips lengthwise.
In a large sealable plastic bag, combine with each cup of plain breadcrumbs you end up needing: 2 Tbsp flour, a pinch of cayenne pepper and salt and pepper to taste. You can add any other dry flavoring you want, italian, chinese, mexican seasonings, even parmesan cheese...They all work. But I've found a little hot pepper spice like cayenne helps them from being too bland no matter what road you choose to take.
In a shallow bowl or dish, whisk 1 egg with a couple tablespoons water or milk, and whisk just until frothy
Line up your chicken, the egg mixture, the flour bag and a glass oven-safe dish that has some veg oil spread out thinnly on the bottom. Put the chicken a handful at a time into the egg mixture and swirl it around gently to get it all covered, then pick it up and let the excess egg drip off. Drop the handful in the bag, seal tightly and shake it up. Just before I take them out of the bag, I'll press it down on the counter so the breadcrumbs stick into the chicken a lil bit more. Spread the chicken strips into the glass dish so they are not overlapping and repeat the whole thing til your dish is full or you're out of chicken. Don't pack em like sardines though, leave a little gap between each strip. Pop them in the oven on Bake for about 12 minutes. The chicken should be firm to the touch and lightly browned.
There are a million variations, but these usually come out pretty moist and can be used with sauces like marinara or hollandaise, or just spiced up on their own.

Answer 3

hi; I have a great recipe I will share with you. I buy a 2 to 3 lb bag of frozen boneless chicken breast at grocery. Let it thaw. When thawed cut each piece lengthwise into 3 or 4 strips depending on thickness of breast. Put your strips in a 9 x 13 pyrex baker and pour about 1 to 2 cups buttermilk over them. With your clean hands mix all the buttermilk in the chicken so the strips are all marinating in the buttermilk. I let this sit in fridge for about a half hour (cover with saran wrap.
In the meantime, in a deep fryer or (I use an old 4 qt saucpan) heat your fresh vegetable or peanut oil (not shortening) to about 350 degrees, Ya pretty much can tell when it is hot enough.
You need a gallon size ziploc bag with about 3 cup flour in it, I also season mine with Tony Cachere's creole seasoning at least 3 good tablespoons. And lots of course ground pepper. I grind mine right into the bag with the seasoning and flour).
Working in batches of about 4 strips at a time, dredge your marinated strips into the flour mix until well coated. Using TONGS, slowly lower into the hot oil one strip at a time. They are done when they are golden and they float. They will be crispy just like southern fried chicken. Lightly salt them after removing them from the oil and letting oil drain onto paper towel.

Answer 4

You can buy chicken tenderloins that are just ready to be rinsed and cooked from the meat dept of the grocery store. To make them really crunchy...season your flour with paprika, oregano, and parsley (or just dried Italian seasoning). Dredge a strip through flour, then dip in buttermilk, then dredge again in flour and fry in at 1/2" of hot oil. Repeat for all the strips you plan to cook (but don't overload your pan). They taste like the restaurants' versions!

Answer 5

try find the receipe for cap n crunch chicken. they made it at planet hollywood and it was great. never mind... i found it for you

Exported from MasterCook *

Planet Hollywood Cap'n Crunch Chicken

Recipe By : magazine
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Planet Hollywood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast -- cut in 1oz. tenders
vegetable oil -- for frying
Creole mustard sauce -- (separate recipe)

Coarsely grind or crush the Cap'n Crunch and cornflakes. Set aside.
Beat the egg with the milk. Set aside. Stir together the flour, onion and
garlic powders and black pepper. Set aside. Dip the chicken pieces into the
seasoned flour. Move around to coat well, then shake off excess flour. Dip
into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes
mixture, coating well. Heat oil in a large heavy skillet to 325°F. Drop
coated chicken tenders carefully into the hot oil and cook until golden brown
and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain
and serve immediately with Creole mustard sauce. Makes 8 servings.

Answer 6

Play some sexy music and get them drunk....
:
2/3 cup plain non-fat yogurt
2 tablespoons low-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped green onions
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
1/2 pound skinless, boneless chicken breast halves - cut into strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon hot pepper sauce

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DIRECTIONS:
To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
Serve hot chicken with refrigerated dip mix.

Answer 7

You have to boil chicken breasts first then cool them and then cut into strips and then roll them in whatever dip or coating you want, refridgerate them at least 3 hours and then fry or deep fry.

Answer 8

Uh, with strips of...chicken.

OK..that was rude. Strips of breast (chicken, that is). Dip in milk, roll in flour, then fry 'em up. *poof* chicken strips.

Answer 9

Put clothes on a chicken and then put on some music while he takes them off.

Answer 10

buy chicken tenderloins from the store. Season them, dip in flour, then egg, then flour and fry. very easy to make. If u want it to be thick and crispier, use buttermilk recipes.