Crispybakedpankosrirachachickenstrips Recipes

CRISPY BAKED PANKO SRIRACHA CHICKEN STRIPS

Steps:

• Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.
• When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
• Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
• Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
• Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.
• Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.

BAKED PANKO CHICKEN STRIPS

Steps:

• Line a baking sheet with parchment paper and preheat oven to 200°C.
• Slice the chicken breasts into strips.
• Season to taste with salt, pepper, herbs, spices.
• Dust,dredge or dunk pieces into flour.
• Lightly beat egg whites until slightly frothy.
• Sprinkle some panko on a large plate.
• Dip dusted chicken pieces one at a time into the egg white then into the panko.
• Dip the chicken piece into the egg white and the panko again.
• Place double dipped chicken strips on prepared baking sheet.
• Bake at 200C for 15-20 minutes until chicken is cooked through, slice through a thick piece to check if still pink.
• For lemon chicken, use lemon sauce recipe from True Lemon Chicken and serve over rice, otherwise, serve with favourite dips.

GARLIC PANKO CHICKEN STRIPS

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.

CRISPY BAKED CHICKEN STRIPS

Steps:

• Cut chicken breasts into thin strips, about one inch wide.
• Longer sections can be cut in half to have uniform pieces.
• Mix cracker crumbs and seasonings well.
• Dip chicken pieces into egg mixture, then dredge in crumb mixture.
• Place on baking sheet sprayed with cooking spray.
• Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
• Dip into favorite sauce, or enjoy just as they are!