Chicken Strips
Try this Chicken Strips recipe, or contribute your own.
Try this Chicken Strips recipe, or contribute your own.
- 1/2 cup all-purpose flour
- 1 cup milk
- 1/2 tsp pepper
- 1/2 cup panko breadcrumbs
- 1 tsp lemon juice
- 1 tsp sugar
- coating:
- 1/4 tsp pepper
- 1 tbsp onion powder
- 1 tbsp cornstarch
- 2 boneless skinless chicken breasts
- 1 tsp salt or garlic salt
- chicken strips made from scratch- so tender juicy & flavorful. simple tips to take your chicken tenders from good to great! best homemade chicken strips
- 1 tbsp frank’s red hot sauce
- 1/2 cup regular breadcrumbs (or italian)
- 2 cups shortening or oil for frying (omit if baking)
- Carbohydrate 138.395948451612 g
- Cholesterol 254.496000214192 mg
- Fat 424.171716699779 g
- Fiber 7.42874036214284 g
- Protein 29.8492080112391 g
- Saturated Fat 171.206956691525 g
- Serving Size 1 1 (835g)
- Sodium 4023.34934083643 mg
- Sugar 130.96720808947 g
- Trans Fat 19.8264838624115 g
- Calories 4499 calories
Step-by-step
- To cut chicken into strips: Cut against the grain of the chicken for more tender strips.
- Place chicken in a ziplock bag and set aside.
- Combine milk, lemon juice, sugar, and cornstarch in a bowl.
- Add hot sauce and pepper, whisk to combine.
- Pour marinade into the ziplock bag with chicken; shake to coat.
- Marinate in the fridge for at least 20 minutes, but no longer than 1 hour.
- Heat 2 cups of oil to 365 degrees in a frying pan.
- Combine all coating ingredients in a shallow bowl.
- Remove chicken from bag, coat in breadcrumb mixture, and press down.
- Fry chicken for 2-4 minutes per side, or until 165 degrees F internally.
- Remove cooked chicken and place on a paper towel-lined plate.
- Repeat until all chicken is cooked.
- Serve hot with Homemade Fry Sauce.
- To bake: Preheat oven to 400 degrees F. Spray a cookie sheet with non-stick spray. Arrange chicken tenders, spray lightly with oil, and bake for 12-15 minutes, or until 165 degrees F internally.
Homemade Chicken Strips: A Simple Recipe for Juicy Perfection
As a busy mom of five, I’m always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. Homemade chicken strips have always been a favorite in our house, but for years, my attempts were, well, mediocre. They were edible, certainly, but lacked that "wow" factor. Then, I discovered two simple secrets that transformed my chicken strips from bland to unbelievably tender and juicy. And let me tell you, the difference is night and day!
The first secret lies in the cut. You see, cutting the chicken *against* the grain is crucial. Don't just haphazardly slice it up; take a moment to observe the direction of the muscle fibers and cut perpendicular to them. This shortens the muscle fibers, resulting in a much more tender bite. It's a small detail, but it makes a world of difference.
The second secret ingredient is cornstarch. I first encountered this technique in some Asian recipes, and the results are truly remarkable. Adding cornstarch to the marinade creates a protective layer around the chicken, locking in those precious juices and preventing dryness. The key is not to over-marinate; a 20-30 minute soak is perfect. Any longer and you risk the chicken becoming mushy. Trust me on this one – the tender, juicy results are worth the extra step!
But the magic doesn't stop there. I've also perfected the breading technique. I like to use a combination of panko breadcrumbs and regular breadcrumbs for a perfectly crunchy exterior. Make sure to fully coat the chicken strips, pressing the breading onto the surface to ensure it adheres well during cooking. Then, there's the choice between frying and baking. I find that frying produces that incredibly crispy, golden-brown crust you crave. If you prefer a healthier option, baking works well too – just be sure to spray them lightly with some oil before baking.
These chicken strips are incredibly versatile. They’re fantastic on their own as a quick and easy weeknight dinner, but you can also use them in salads, sandwiches, or wraps. And don’t forget the dipping sauces! My personal favorite is a homemade fry sauce (it's a Utah thing!), but honey mustard, BBQ sauce, or even ranch dressing would also be great.
Beyond the technique, this recipe is also about efficiency. As a busy mom, I value time-saving methods. Using a zip-top bag for marinating is quick and easy, and it helps ensure even coating. The whole process, from preparing the chicken to serving, can be accomplished in under an hour. It’s a recipe I can confidently whip up even on my busiest days, knowing it’ll be a crowd-pleaser.
So, next time you're looking for a delicious and easy weeknight dinner, give my homemade chicken strips a try. You won't be disappointed! The tender, juicy, flavorful results are worth the small effort involved. And who knows? Maybe these chicken strips will become a new family favorite in your house too.
Remember the two key secrets: cutting against the grain and adding cornstarch to the marinade. These simple tweaks are what elevate this recipe from ordinary to extraordinary. Enjoy!
Pro Tip: Don't be afraid to experiment with different seasonings and breading combinations. Get creative and find your perfect flavor profile! A little paprika or garlic powder in the breading mixture can add a nice depth of flavor.
