Crispy Chicken Strips With Salad Recipes

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CRISPY CHICKEN SALAD



Crispy Chicken Salad image

This Crispy Chicken Salad is so easy to make at home and tastes just like the version from Friendly's! Serve it with honey mustard and fried chicken strips over lettuce with tomatoes, hard boiled eggs, cheese, and crispy tortilla strips!

Provided by Stephanie

Categories     Main Course     Salad

Time 50m

Number Of Ingredients 16

1 small boneless skinless Chicken Breast (see notes)
1 egg
½ cup all-purpose flour
3 Tablespoons breadcrumbs (Italian or Panko)
¾ teaspoon seasoned salt
¼ teaspoon paprika
1 pinch cayenne pepper
½ teaspoon black pepper
1 cup vegetable oil (or canola)
5 Cherry Tomatoes
1 Egg
1 ½ cups Iceberg Lettuce (preferably a mix with carrots and red cabbage)
¼ cup Cheddar Cheese (shredded)
¼ Monterey Jack Cheese (shredded)
2 Tablespoons honey mustard
1/3 cup Tri-Colored Tortilla Strips

Steps:

  • Prep Work: Whisk 1 egg in a small bowl and set aside.
  • Combine the flour, breadcrumbs, and seasonings on a plate and set aside.
  • Cut the chicken breast in half to create 2 thinner pieces of equal size. Slice each half into strips about ½ inch thick. Note that they will plump up slightly when cooked.
  • Bread the Chicken: Pat the strips completely dry and dip them in the whisked egg. Use your fingers to slide off the excess, if it's too wet it will leak through the breading. Transfer to the breading mixture and coat generously. Give each one an extra dip in the breading right before frying.
  • Frying: Heat 1 cup of vegetable oil in a 10-inch cast iron skillet. If possible, use an oil thermometer to wait until the oil reaches 350 degrees.
  • Once the oil is heated, carefully add the chicken strips, leaving space around each one so that they don't touch each other. You'll need to fry in batches. Use kitchen tongs to carefully turn the chicken over once the first side is golden brown, 3-4 minutes per side.
  • Set fried chicken aside on a cooling rack to keep it crispy underneath. Add more chicken to the pan as soon as you take some out.
  • Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil.
  • Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
  • Peel, and slice in half or in fourths.
  • Add the lettuce to a large plate or salad bowl. Top with tomatoes, hard boiled eggs, and cheese.
  • Slice the chicken strips into bite-sized pieces and sprinkle them on top.
  • Drizzle with honey mustard, top with tortilla strips, and serve!

Nutrition Facts : Calories 691 kcal, Carbohydrate 35 g, Protein 51 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 403 mg, Sodium 920 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CRISPY CHICKEN SALAD



Crispy Chicken Salad image

Check out our favorite Crispy Chicken Salad with an easy (five-ingredient) honey BBQ dressing. You can make this salad in 25 minutes or less with a few shortcuts!

Provided by Chelsea Lords

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 11

2 cups store-bought crispy chicken strips, (sliced (Note 1))
8 cups (~2 hearts) chopped romaine ((chopped into bite-sized pieces))
1 cup cherry tomatoes, (halved)
1 cup Persian or English cucumber, (thinly sliced (Note 2))
1/2 cup thinly sliced red onion ((Note 3))
1 large (or 2 medium) ripe avocados, (thinly sliced or chopped)
Optional: 1/3 cup honey-roasted or plain toasted almonds ((Note 4))
2 tablespoons of EACH good-quality BBQ sauce and honey
1/4 cup regular full-fat mayo
1 tablespoon of EACH Dijon mustard and apple cider vinegar
Fine sea salt and freshly cracked pepper

Steps:

  • CHICKEN: Start by preparing chicken tenders according to package directions. Let cool to warm and then thinly slice.
  • SALAD: Chop the romaine, wash, and make sure it is thoroughly dried before adding to a large bowl (dressing won't adhere to wet lettuce). Add halved cherry tomatoes, thinly sliced cucumbers, sliced red onions, and sliced avocado to the bowl or place on individual plates. Add the sliced chicken on top. Drizzle with the dressing (see next step to prepare), toss to combine, and serve immediately.
  • DRESSING: Whisk the ingredients for the dressing, along with a big pinch of salt and black pepper. Whisk until smooth. If not using immediately, transfer to a mason jar and refrigerate. (Leftovers stay good for 5-7 days).
  • STORAGE: Dressed salad doesn't sit well, so if you want to have leftovers or make ahead, store the dressing separately from the salad.

Nutrition Facts : Calories 479 kcal, ServingSize 4 servings (as a meal), Carbohydrate 20.5 g, Protein 25.6 g, Fat 33.1 g, Cholesterol 58.7 mg, Sodium 1147.7 mg, Fiber 2.6 g, Sugar 3.8 g

CRISPY CHICKEN STRIP SALAD



Crispy Chicken Strip Salad image

Serve this attractive main-dish salad for a luncheon with friends, and you're sure to win raves. Well-seasoned chicken strips, raspberries and candied pecans top a bed of fresh greens flavored with a fruity vinaigrette.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon butter
1/2 cup pecan halves
2 tablespoons sugar
3/4 cup all-purpose flour
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon grated lemon zest
2 large eggs
1 pound boneless skinless chicken breast, cut into 1-inch strips
2 tablespoons canola oil
4 cups spring mix salad greens
1 cup torn Bibb or Boston lettuce
1/2 cup raspberry vinaigrette
2 cups fresh or frozen unsweetened raspberries

Steps:

  • In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely., In a large resealable bag, combine the flour, tarragon and lemon zest. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again. , In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink., Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans.

Nutrition Facts : Calories 508 calories, Fat 38g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 8g fiber), Protein 9g protein.

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 pounds raw chicken breast tenders
1/4 to 1/2 cup buttermilk
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
Vegetable oil
Dipping sauce, for serving

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!

CONTEST-WINNING CRISPY CHICKEN FINGERS



Contest-Winning Crispy Chicken Fingers image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

This is the best chicken recipe. My husband and children ask for this over and over again.

Provided by DDICKERSON

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 4

Number Of Ingredients 5

¼ cup butter, melted
1 ½ cups crispy rice cereal, coarsely crushed
2 tablespoons all-purpose flour
2 teaspoons salt-free seasoning blend
1 pound boneless, skinless chicken breast tenders

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
  • Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 12 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 218.2 mg, Sugar 0.8 g

SALAD WITH CRISPY CHICKEN STRIPS



Salad with Crispy Chicken Strips image

The Salad with Crispy Chicken Strips recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 15

1 sm head Iceberg lettuce
2 Pineapple (canned)
1 Red Bell pepper
2 Tbsps White vinegar
3 Tbsps Whipped cream
0.5 tsp Curry powder
0.5 tsp sugar
salt
peppers (freshly ground)
4 Chicken breasts (each 150 grams)
3 Tbsps Pastry flour
breadcrumbs (3 tablespoons)
Sesame seeds (3 tablespoons)
1 egg
1 Tbsp clarified butter

Steps:

  • Rinse the lettuce, separate into leaves, spin dry and cut into wide strips. Drain pineapple (reserving 3-4 tablespoons of the juice) and cut into small pieces. Trim bell pepper, rinse, remove seeds and cut into thin strips.
  • Mix vinegar with cream, ground curry and pineapple juice. Season with sugar, salt and pepper and mix with the salad ingredients.
  • Mix breadcrumbs and sesame seeds. Cut chicken into wide strips and season with salt and pepper. Then dredge successively in flour, beaten egg and the sesame seed mixture.
  • Fry chicken strips in clarified butter for 2-3 minutes on each side. Serve salad with the chicken strips.

Nutrition Facts : Calories 301.93 kcal, Fat 11.27 g, SaturatedFat 5.56 g, Protein 30.31 g, Carbohydrate 18.15 g, Sugar 0.52 g, Cholesterol 134.09 mg

CRISPY BAKED CHICKEN STRIPS



Crispy Baked Chicken Strips image

A delicious, cost-effective recipe for crispy baked chicken strips. Serve with your favorite dipping sauce.

Provided by Keri Morris

Time 25m

Yield 6

Number Of Ingredients 10

nonstick cooking spray
2 pounds skinless, boneless chicken breast halves
2 large eggs, beaten
2 tablespoons water
2 cups plain dry bread crumbs
½ cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried parsley
¼ teaspoon black pepper
¼ teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
  • Cut chicken breasts into thin strips, about 1-inch wide.
  • Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
  • Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 27.1 g, Cholesterol 154 mg, Fat 9.1 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.1 g, Sodium 561.8 mg, Sugar 2.7 g

EASY CRISPY CHICKEN STRIPS



Easy Crispy Chicken Strips image

Make and share this Easy Crispy Chicken Strips recipe from Food.com.

Provided by fleetingwings

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
4 cups corn flakes, crushed
1/2 cup flour
2 teaspoons chili powder
salt & pepper (to taste)
1 egg
splash water

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.

Nutrition Facts : Calories 429.8, Fat 15.2, SaturatedFat 4.4, Cholesterol 145.7, Sodium 324.7, Carbohydrate 37.1, Fiber 1.6, Sugar 3.2, Protein 35.4

CRISPY WONTON CHICKEN SALAD



Crispy Wonton Chicken Salad image

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Provided by Eric Kim

Categories     salads and dressings, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons peach or apricot preserves
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
Salt
8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)
8 wonton wrappers (see Tip)
Vegetable oil, for frying
Salt
2 romaine hearts, coarsely chopped
4 scallions, coarsely chopped
1 packed cup coarsely chopped fresh cilantro leaves with tender stems
1 packed cup coarsely chopped fresh mint leaves

Steps:

  • Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
  • Prepare the salad: Add the chicken to the dressing and toss.
  • To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
  • Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

I had some Sun Chips that I needed to use up and the chicken strips were on hand...the combination turned out fantastic!! Very easy...and quick!

Provided by yumyumum

Categories     Lunch/Snacks

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 -3 cups sun chips, French Onion flavor, crushed
3/4 cup Italian seasoned breadcrumbs
1 egg white
1/4 cup ranch dressing
1/4 cup milk
1 lb chicken breast, boneless strips

Steps:

  • In a shallow bowl whisk the egg white with the ranch dressing and milk.
  • In another dish mix the chips and crumbs.
  • Dip your chicken into the egg mixture and then cover with the chip mix.
  • I baked mine on an oven stone -- at 375 for about 25 minutes.

Nutrition Facts : Calories 492.5, Fat 26.8, SaturatedFat 6.5, Cholesterol 105.4, Sodium 842.7, Carbohydrate 22.5, Fiber 1.5, Sugar 2.6, Protein 37.9

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From simplymaderecipes.com


CRISPY CHICKEN CUTLETS WITH A CRUNCHY SALAD RECIPE | REAL …
Step 1. Whisk lemon juice, shallot, vinegar, oregano, salt, and pepper in a large bowl. Whisk in oil until smooth and incorporated. Add mixed greens and cheese and toss until evenly coated. Serve cutlets warm or at room temperature, topped with a handful of salad. Advertisement.
From realsimple.com


CRISPY CHICKEN COBB SALAD - LIKE MOTHER, LIKE DAUGHTER
2021-04-05 Instructions. Bake your chicken strips according to package directions. Meanwhile, boil some eggs, shred some cheese, chop your lettuce, dice your tomatoes and cook your bacon. Peel and cut your boiled eggs and crumble your bacon. Combine your lettuce, chicken strips, boiled egg, cheese, tomato and bacon in a large bowl. Serve with your choice ...
From lmld.org


CRISPY CHICKEN-AND-BROCCOLI SALAD | SOUTHERN LIVING
Add the chicken after the salad has a chance to marinate so it stays crispy. Purchase fried chicken tenders from the deli section of your supermarket or you can pick some up from your favorite fast food chain. This recipe makes an ideal addition to the menu for an outdoor picnic, barbecue, church potluck or even the Thanksgiving table. Do you ...
From southernliving.com


CRISPY CHICKEN STRIPS WITH SALAD – RECIPES NETWORK
2019-06-27 Ingredients. 2/3 cup mayonnaise; 1/3 cup fresh dill, chopped; 2 1/2 teaspoons mustard powder; 2 teaspoons fresh lemon juice; Kosher salt and freshly ground pepper
From recipenet.org


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