Also I bought some chicken breast strips...?

Question

and I want to fry homemade chicken strips. Usually I just use an egg mixture and then dip in flour and fry but sometimes the breading isnt very good or crispy. Does anyone have a better way to make homemade chicken strips?

Answer 1

This is the southern method. Marinade chicken in whole buttermilk over night. Remove from marinade and discard milk. Roll chicken in generously seasoned flour (no re-dipping). Heat peanut oil in large enough vessel (make sure the temp is correct because this is the main reason chicken is soggy or burned). Don't overload the pan, cook in small batches. Place cooling chicken on a cooling rack to wick the excess oil away (never put fried stuff on a flat surface, this will also make it soggy). Boneless chicken cooks very fast, so watch it closely. Good luck!

Answer 2

I have my own version of a Herb and Cheese Crusted Chicken tenders. They are great hot or cold...they can be served as is with something simple like mashers and a veggie...they can also be easily turned into a chicken parm with some sauce and cheese baked over top. I do not think you will be disappointed. You will need:

Your chicken strips or tenders
egg wash
seasoned flour
bread crumb mixture consisting of the following:
Italian style bread crumbs
3 or 4 chopped garlic cloves
a large handful of shredded or grated parm cheese
red chili flakes
and about a tsp of the following dried herbs...thyme, parsley, rosemary.

First dip your tenders in the flour mixture, then in the egg, then in the bread crumb mixture. Brown on both sides in olive oil that has been heating over medium. I would go with about 2-3 inches of oil. They tend to cook up very quickly and will probably be done. You can also transfer them to a 350 oven if they need an extra couple of minutes.

Answer 3

1 tbsp. chicken flavor instant bouillon 1/2 tsp. oregano leaves 1 lb. skinned boneless chicken breasts, cut into strips 1 1/4 c. unsifted flour 1 to 2 tsp. paprika Vegetable oil
In 1 cup measure combine buttermilk, bouillon and oregano. Mix well. Let stand 10 minutes. Stir. Place chicken in large bowl, pour buttermilk mixture over chicken; stir to coat. Combine flour and paprika in plastic bag. Add a few pieces at a time. Shake to coat. Dip in buttermilk mixture again, coat with flour again. In large skillet fry chicken strips in hot oil until golden on both sides. Drain on paper towels. Serve with Peach Dipping Sauce. Refrigerate leftovers.

Peach Dipping Sauce: In blender container combine 1 (16 oz.) jar Bama Peach or apricot preserves (1 1/2 cup), 1/4 cup Dijon style mustard and 1/2 tablespoons Real lemon juice from concentrate, blend until smooth. Makes about 2 cups.

Answer 4

INGREDIENTS:
3 to 4 pounds chicken parts
.
Marinade:
3/4 cup buttermilk
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons finely minced onion
1 teaspoon dried leaf thyme
2 teaspoons salt
1 tablespoon chili powder
.
Crumb Coating Mixture:
2/3 cup grated Parmesan cheese
1/2 cup fine dry unseasoned breadcrumbs
1/2 cup yellow cornmeal
1 tablespoon dried parsley flakes
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
.
Egg Batter Mixture:
2 large eggs
2 tablespoons melted butter
PREPARATION:
Wash chicken and pat dry. In a container large enough to hold chicken pieces, whisk together the buttermilk, lemon juice, olive oil, onion, thyme, 2 teaspoons salt, and 1 tablespooon chili powder. Add chicken to marinade mixture; cover and refrigerate for 2 hours. Oil a large baking sheet, such as a jelly roll pan or large roasting pan. Position rack in top third of oven. Preheat oven to 425°. In a pie plate or wide shallow bowl, combine Parmesan cheese, bread crumbs, cornmeal, parsley, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper. In another wide shallow bowl, whisk together 2 eggs and 2 tablespoons melted butter. Remove chicken from marinade, shaking off excess, then dip each piece in the egg mixture. Roll chicken pieces in the bread crumb and cornmeal mixture, pressing crumbs in to make them adhere. Place chicken on baking sheet. Bake for 35 to 45 minutes, until chicken is golden brown and crispy. Chicken juices should run clear when pieces are pierced deeply with a fork

Answer 5

What I do when I do that is I have two bowls and in one bowl I put milk and two eggs in it and mix that and then in another bowl I put flour,bread crumbs(the ones you buy at the store, or if you don't have time to do that just make some toast and crunch that up) and then I put whatever spices I want like salt pepper garlic. The crumbs should help it be more crispy

Answer 6

You can still dip in the egg, but instead of flour use crumbs. If you don't have any on hand make your own by putting crackers in a plastic food bag, season with your favorite spice, seal the bag and crush.

Answer 7

I like an egg & milk mixture for dipping. Ii pat the chicken in flour first then dip into mixture than pat into crushed saltine crackers or crushed ritz crackers.

Answer 8

I usually use crushed cornflakes with a bit of cracker crumbs(saltines) crushed. Add some seasonings such as garlic powder, savory, pepper, and I usually add a bit of chicken soup base also. Bread in the usual way. If tastes good to me.

Answer 9

these are not crispy - but are from heaven !

salt stripes
mix few eggs with plain flour and add milk or water (thicker than for crepes).add 1/4 of cup grated parmesan. add pinch of oregano and pinch of pepper
dip every stripe in flour then in egg mixture and fry for 2min or until yellow-brownish
serve with salad and mashed potatoes

Answer 10

Dip them in egg then flour make sure your bread in bone dry before you use them for crums and then you roll your strips in crums sprinkle with parsely cook on a cookie sheat