Chicken Strips Recipe

1. Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
2. In shallow dish, place flour. In another shallow dish, beat egg and water. …
3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

Homemade Chicken Tenders

Best Chicken Tenders recipe for tender, juicy & flavorful chicken. Two simple tips to take your chicken strips from good to great! Shows how to make chicken tenders from scratch!

Prep: 20min

Total: 28min

Serving Size: 1 serving

Nutrition Facts: calories 216 kcal, Carbohydrate 22 g, Protein 20 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 52 mg, Sodium 740 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2 chicken breasts, sliced (boneless, skinless)
• 1 cup milk
• 1 tsp lemon juice
• 1 tsp sugar
• 2 tsp cornstarch
• 1 TBSP Frank’s Red Hot Sauce
• ¼ tsp pepper
• ½ cup Panko breadcrumbs
• ½ cup regular breadcrumbs (or Italian)
• ½ cup all-purpose flour
• 1 TBSP onion powder
• 1 tsp salt
• ½ tsp pepper
• 2 cups shortening or oil (for frying (omit if baking))

Instruction:

1. To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! Place chicken in a ziplock bag and set aside.
2. Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup.
3. Whisk in the cornstarch. This is the 2nd tip I use to make better chicken! I first noticed Asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. You know what?! It works! It’s amazing actually! The trick is to not let it marinate for too long.
4. Add in the hot sauce (feel free to add more if you’d like!) and the pepper and whisk to combine. Pour marinade in the ziplock with the chicken and gently shake until chicken is coated. Place bag in the fridge and let marinate for at least 20 minutes, but no longer than 1 hour.
5. Heat about 2 cups of oil to 365 degrees in a frying pan. Frying the chicken in Crisco (plain shortening) yields the crispiest tenders!
6. While the oil is heating, combine all ingredients for the coating in a shallow bowl. Remove chicken pieces from bag a few at a time and thoroughly coat them in the breadcrumb mixture. I like to place them in the breadcrumbs, then spoon some on the top of the chicken, then press the chicken down- then flip and repeat the process. Repeat until all chicken is coated.
7. Once oil is hot, fry chicken pieces for anywhere from 2-4 minutes per side, depending on how big they are. The small pieces cook quickly! If you’re unsure if the chicken is done, by all means use a meat thermometer. It should register 165 degrees F. (I use one all the time! I have 5 kids- getting distracted while cooking is a common occurrence for me and I detest overcooked chicken!)
8. Remove cooked chicken and place on a plate lined with a paper towel. Repeat until all chicken is cooked. Serve hot, with Homemade Fry Sauce (it’s a Utah thing- SO good!) alongside.
9. To Bake Chicken Strips: Heat oven to 400 degrees F. Spray a cookie sheet with non-stick spray and arrange chicken tenders. Cook 12-15 minutes, until tenders register 165 degrees on a meat thermometer. (Cooking time varies depending on the size of your chicken tenders! Pay attention and check often as to not overcook them!) Note that my recommendation is to fry these tenders (the photos are of fried tenders), but if you opt to bake them, they will look different as you’re not submerging them in oil. To add a little moisture, I like to spray my baked tenders with a little olive oil spray prior to baking, after you bread them. It’s a lot less oil than frying but I like the way they taste better that way.

Fried Chicken Strips

I recently made this recipe of Mom’s for my in-laws and they told me it was the “best fried chicken ever.” Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. —Genny Monchamp, Redding, California

Prep: 5min

Total: 20min

Yield: 6 servings.

Nutrition Facts: calories 388 calories, Fat 19g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 704mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

Ingredients:

• 2-2/3 cups crushed saltines (about 80 crackers)
• 1 teaspoon garlic salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/8 teaspoon pepper
• 1 large egg
• 1 cup 2% milk
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
• Oil for frying

Instruction:

In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Buttermilk Fried Chicken Tenders

One of my most popular chicken recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.

Total: 40min

Yield: 4

Nutrition Facts: servingSize , calories 925, Fat 51, Carbohydrate 75g, Protein 41g, Saturated Fat 1, unSaturated Fat , Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg

Ingredients:

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1½ teaspoons salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 1½ cups all purpose flour
• 1½ teaspoons baking powder
• 1 heaping teaspoon salt
• ¾ teaspoon black pepper
• ¾ teaspoon garlic powder
• ¾ teaspoon paprika
• 3 tablespoons buttermilk
• 3-4 cups vegetable oil, for cooking

Instruction:

1. To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
5. Note: I find that it’s hard to tell how golden the chicken is when it’s immersed in the oil. It may only look lightly golden, but it’s actually a perfect fried chicken golden brown. If you’re unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
6. Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
7. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

Super Crispy Chicken Tenders

Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) golden brown are juicy and flavorful with southern seasonings.

Prep: 40min

Total: 60min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 138 kcal, Carbohydrate 12 g, Protein 14 g, Fat 2 g, Cholesterol 58 mg, Sodium 459 mg, servingSize 1 serving

Ingredients:

• 4 chicken breasts (, boneless, skinless)
• 1 cup buttermilk
• 1 teaspoon hot sauce
• 2 large eggs (, beaten)
• 2 cups flour
• 2 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon baking powder
• vegetable oil (, for frying)

Instruction:

1. Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
2. Add the eggs to one bowl and the flour and spices to a second bowl.
3. Dip each piece of chicken from the buttermilk bowl to the flour mixture.
4. Dip it into the eggs then back into the flour mixture.
5. Shake excess flour gently off and put the chicken onto a baking sheet.
6. Repeat with all the pieces.
7. Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
8. Fry the chicken in small batches for 5-7 minutes or until golden brown.

THE BEST HOMEMADE CRISPY CHICKEN STRIPS | EASY CHICKEN TENDERS

FAQ

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