breaded chicken strips?

Question

anyone have a recipe for chicken strips like you get in restraunts? i mean the breaded ones like you can get at DQ, O Charlies, Denny's, and what not?

Answer 1

Breaded Chicken Fingers

INGREDIENTS
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
DIRECTIONS
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Answer 2

1

Answer 3

Captain Crunch Chicken Strips

Answer 4

Me and the kids love Planet Hollywood's Cap'n Crunch Chicken Strips.


PLANET HOLLYWOOD'S CAP'N CRUNCH CHICKEN

2-1/2 cups Captain Crunch Cereal
1 cup Corn flakes
1 egg
1/2 cup milk
1/2 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast, cut in 1-oz. tenders
Vegetable oil for frying

HONEY-MUSTARD SAUCE

1/2 cup mayonnaise
2 Tablespoon honey
1 Tablespoon prepared mustard

1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside.

2. Stir together the flour, onion and garlic powders and black pepper; set aside

3. Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour.

Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.

4. Heat oil in a large heavy skillet to 325.

Drop coated chicken tenders carefully in the hot oil and cook until
golden brown and fully cooked, 3 to 5 minutes depending on size.
Drain and serve immediately with sauce.

5. For sauce, combine all ingredients and mix well.

Yield: 4 to 6 servings.

Answer 5

How about Parmesan Breaded Chicken Strips?

Here's a recipe for it.

http://www.recipezaar.com/169835




Yam........

Answer 6

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* 1/4 cup extra-virgin olive oil, plus 3 tablespoons * 1 medium onion, chopped * 2 garlic cloves, minced * 2 bay leaves * 1/2 cup kalamata olives, pitted * 1/2 bunch fresh basil leaves * 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed * Pinch sugar * Kosher salt and freshly ground black pepper * 4 skinless, boneless, chicken breasts (about 11/2 pounds) * 1/2 cup all-purpose flour * 2 large eggs, lightly beaten * 1 tablespoon water * 1 cup dried bread crumbs * 1 (8-ounce) ball fresh buffalo mozzarella, water drained * Freshly grated Parmesan * 1 pound spaghetti pasta, cooked al dente

Answer 7

You can just buy chicken tenders, salt and pepper them, dredge in buttermilk then in seasoned flour (S&P, maybe poultry seasoning) and let sit for 10 min. before deep-frying for about 5 min. in 375ºF oil. Or try this:


Parmesan Chicken

6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil

Cut chicken breasts into 1” strips, pat dry w/ paper towels.

On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.

Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.

--Ina Garten, Barefoot Contessa Family Style

Answer 8

Chicken Strips with Blue Cheese Dressing

Pair this fiery entrée with cool, crunchy carrot and celery sticks.

Chicken:
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil

Dressing:
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.

Yield: 4 servings (serving size: about 3 chicken tenders and 2 tablespoons dressing)

NUTRITION PER SERVING
CALORIES 281(28% from fat); FAT 8.7g (sat 2.6g,mono 3.2g,poly 1.5g); PROTEIN 30.8g; CHOLESTEROL 77mg; CALCIUM 101mg; SODIUM 771mg; FIBER 1.3g; IRON 1.9mg; CARBOHYDRATE 18.4g

Robyn Webb
Cooking Light, MAY 2005

Answer 9

you can grind and crumble some croutons really fine, and use the yolk off an egg, dip the strips in the egg, and roll them into the crumbs and then fry them or bake them and see how that turns out. i don't know if they'll come out like the restaurants,, but hey it's worth a try... then of course you can use bisquick or regular flour.

Answer 10

I'm not sure