Caesar Crusted Crispy Chicken Strips Recipes

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
• Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
• Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
• For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the 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 and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

Steps:

• Combine 1/2 cup Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat.
• Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides.
• Place on a baking sheet. Chill 30 minutes.
• Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown.
• Drain on paper towels.
• Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Steps:

• Lightly coat chicken with flour (this will help the batter stick) let dry 5-10 minutes.
• Mix together pancake mix, club soda and seasonings.
• Deep fry in 425 degree oil about 6-8 minutes, or until cooked thoroughly.
• Delicious!

Steps:

• In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
• Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
• In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
• Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
• Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
• Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
• Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
• Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.

Steps:

• Cut chicken breasts into strips.
• Combine flour, chili powder, salt and pepper in a large ziplock bag. Add chicken and shake to coat.
• Beat egg and water together. Coat chicken strips in egg-wash.
• Dredge chicken through cornflakes. Place on a lightly greased baking sheet.
• Bake at 425F for 30 - 40 minutes.

Steps:

• Preheat the oven to 180 degrees celcius.
• Lightly spray (or pour) oil into a roasting dish (or a baking tray).
• Pull the skin off the chicken breasts.
• Cut into thin slices (approximately 1cm wide, 2cm deep).
• Mix the eggs and sweet chilli sauce in a bowl.
• In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!).
• Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker.
• Place carefully onto the tray. Continue until all the chicken is coated.
• Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through.
• Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.