Island Style Chicken Strips Recipes

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

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:

• I used a bone in chicken breast which I got the strips from, but you're free to use boneless chicken breast if you'd like to save on time. Remember to wash the strips with the juice of a lime or lemon and cool water, then drain dry.
• Chop (finely) the scallions, thyme and parsley. Then add it to the bowl with the cracker crumbs and give it a good stir. I know this step is a bit strange to my Caribbean readers as we're seasoning the bread crumbs and not the chicken as we would traditionally do.
• Cut the chicken into 1/4 inch strips (don't fuss with being even), wash, drain and set aside. Crack both eggs into another bowl and toss in the black pepper and salt and give it a whisk. We now have the chicken cut into pieces, the seasoned crumbs and eggs. It's time to set up a batter and frying station. We'll need the veg oil in a deep pan (I used a small wok so the oil doesn't splatter onto the stove while frying) on med/high heat, a plate with the flour, the seasoned crumbs, the chicken strips, egg wash and have a paper towel lined plate or basket to drain off the excess oil when the chicken strips are done cooking.
• Take a piece of chicken and dust it in the flour, then into the eggs (make sure it's covered in the eggs mix) and drain off the excess egg and roll in the seasoned bread crumbs. Do about 4-5 of these so once you start adding to the hot oil, you'll have a few to go in at the same time.
• Your oil should be hot by now, so gently place each strip inches Flip after a couple minutes and keep an eye on them. If you find that they're browning too fast, turn your heat down a bit. It takes about 5-7 minutes to fully cook and have that lovely golden brown color. Drain on the paper towels and continue until all the chicken strips are cooked. Sprinkle (while hot) with a little sea salt (not mentioned in the ingredient list).

Steps:

• 1. Mix Thousand Island dressing, onion soup mix and apricot preserve in a large bowl mixing well.
• 2. Add chicken to mixture and marinade for an hour or more. This can be done overnight.
• 3. Preheat oven to 375 degrees and bake for 45 minutes or until well done. Note: A lowfat salad dressing may be substituted and it taste just as good.