I want to make crispy chicken strips...?

Question

I need a good recipe for crispy chicken strips. I usually bake them but don't get very crispy. THANKS! I know that I can look it up, but I want someone to respond that already has a good recipe!

Thank you everyone! I couldn't wait for all the answers so I took the strips, dipped them in egg...flour, salt, pepper and chilli powder. They turned out great! YUMMY! :)

Answer 1

Make sure your chicken is not watery. Fresh from the store chicken works best (not frozen and thawed). Cut into thin strips, dip in flour, then an egg and milk mixture (2 eggs, 1/2 cup milk), then roll in a mix of 1 pkg crushed Stove Top stuffing and 1/4 cup parmasean cheese. Bake on a cookie sheet lined with parchment paper at 400 for 30 minutes. Enjoy!!

Answer 2

Go to the store and look in the ethnic food aisle for something called Panko. They are Japanese bread crumbs that are very very light but crispy.
Dredge your chicken strips in egg and roll in panko crumbs. Bake in a 350 degree oven for about 15 minutes.

This is tried and true...I make it weekly...they always come out crispy and perfect!

Answer 3

If you mean fried ones , you are in luck!
Take the chicken breast skinned and boned, slice the strips as the size you like--about your index finger is good.
In your batter of 1 cup flour, 2 tbsp baking soda (key!) and salt and lots of pepper (black) roll the chicken in it..
Then when the oil in the skillet is really hot (sizzles a drop of water) carefully insetrt the dusted chicken and stay with it and turn it til it is crispy brown all over...now , do not cover it when it comes out of the pan...think! Popeye's chicken joint does not cover theirs! Leave it open to the air, and let it stay crispy.
If you prefer lots of crunchy on it, then soak it in buttermilk, roll in flour mix again, dunk in buttermilk and then roll again...then cook the same way....Good Cooking to you!

Answer 4

this could flavor better than theres. What you do is wash your boneless and skinless fowl breasts. Pat dry. Then slice them in strips. Beat 3 to 4 eggs in a bowl season up some flour with black pepper, cayanne, garlic powder, and onion powder dip the fowl in eggs then dip in flour coat properly and redip returned in eggs then dip in preseasoned bread crumbs and then deep fry your fowl and then place on a paper towel as quickly as executed frying. determine your oil is warm.

Answer 5

believe it or not, you can add a little crispiness to baked chicken with corn flakes (not frosted flakes). I generally melt a little margarine, dredge sliced strips of breast meat in it. Then roll them in finely crushed corn flakes. Bake in 425 oven until they are golden and crisp, or internal temp is over 170.

Answer 6

Instead of using bread crumbs I crush up cracker crumbs, leaving them in sort of bigger pieces. Then fry them for a few minutes per side. I don't use any other flavoring other than the cracker crumbs and a little garlic salt. Everyone loves them, and they stay super crispy!

Answer 7

season the chicken with seasoned salt, garlic powder, and pepper....then roll the chicken in flour and deep fry them in HOT canola or vegetable oil for a few minutes until they are browned all over...once they are finished cooking, put them on a paper towel to drain excess oil. let them cool for 10 minutes, then enjoy.

Answer 8

try using something called matzo meal (available from bigger Tesco stores) - it's a great alternative to breadcrumbs and can be used to fry chicken and fish - you can add paprika or cayenne pepper for extra spice, but as it is, out of the box is also great!

Answer 9

Marinade the chicken with salt, blackpeppers and cajun powder first.