2 Step Crunchy Chicken Strips Recipes
SUPER CRISPY CHICKEN TENDERS
Super Crispy Chicken Tenders made with a buttermilk marinade that makes them really tender and the crispiest crust with KFC flavored spices.
Provided by Sabrina Snyder
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
- Add the eggs to one bowl and the flour and spices to a second bowl.
- Dip each piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then back into the flour mixture.
- Shake excess flour gently off and put the chicken onto a baking sheet.
- Repeat with all the pieces.
- Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
- Fry the chicken in small batches for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, ServingSize 1 serving
EXTRA-CRISPY FRIED CHICKEN STRIPS
These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!
Provided by Steven McCune
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g
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- Cut the chicken breast into strips that are about ¾ inch thick and 5 inches long. Pat completely dry. Sprinkle lightly with salt and pepper on each side. (Use about ¾ teaspoon coarse or kosher salt per pound of chicken)
- Optional Step #1: Dry brine the seasoned chicken breast by letting it sit uncovered in the fridge for 4 hours on the bottom shelf. This keeps it dry on the outside which allows the breading to stick to it well. It also allows the salt to penetrate through the chicken which allows the inside to become juicy, tender, and flavorful.
- Optional Step #2: If possible, remove the chicken from the fridge 20 minutes before frying for even cooking throughout.
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