Cheesychickenstrips Recipes

CHEESY CHICKEN STRIPS

Steps:

• Heat oven to 400.
• Spray with Pam or line with foil a jelly roll pan 15x10.
• Cut chicken into 1/2 inch strips lengthwise or just do nugget shapes.
• Mix crumbs and cheese in a zip loc bag.
• Beat egg in bowl and add chicken tossing to coat.
• Remove chicken and allow excess egg to drip off.
• Place chicken in bag of crumbs.
• Seal bag and shake to coat evenly.
• Remove from bag and place on baking sheet in single layer.
• Bake 10 to 12 minutes til no longer pink in center, I turn them at about 8 minutes.
• Serve with sauces on the side.

BAKED GARLIC CHEDDAR CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees and lightly spray a cookie sheet with non stick cooking spray. In a shallow bowl combine melted butter and garlic powder. In another shallow bowl combine bread crumbs, shredded cheddar cheese, parmesan cheese, oregano, and parsley. Dip the chicken into the melted butter and then coat in the bread crumb mixture.
• Place on a greased baking sheet and bake for 15-20 minutes or until chicken is cooked throughout and no longer pink.

CHEESY CHICKEN STRIPS

Steps:

• Heat oven to 400°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Cut chicken lengthwise into 1/2-inch strips. Mix crushed crackers and cheese in large resealable plastic bag. Beat egg in large bowl; add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off; place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Place chicken strips in single layer in pan.
• Bake uncovered 10 to 12 minutes or until no longer pink in center. Serve with barbecue sauce.

CRISPY CHICKEN STRIPS

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!