o 400 degrees F. Place Crispy Chicken Strips on a foil-lined baking
nd parsley. Set aside. Dip chicken strips in sweet chili sauce and
Submerge the chicken strips in the buttermilk for 15
Cook rice according to box directions; set aside. Deep-fry breaded chicken strips and set aside. Layer onions, peppers, tomatoes, lettuce, rice and cheese on shells. Drizzle with Ranch dressing and roll up.
Beat eggs lightly in a bowl; add hot sauce. Place panko and flour in 2 separate bowls.
Mix salt, paprika, pepper, thyme, dried basil, and garlic powder into panko.
Coat chicken strips in flour. Dip into beaten eggs, and then into panko.
Heat about 2 inches of oil in a large skillet over medium heat. Fry chicken strips in batches, until golden brown and until no longer pink in the center and the juices run clear, about 3 minutes per side.
Flatten chicken to 1/2-inch thickness, then cut into 1-inch strips. In a bowl, combine potato flakes and bread crumbs. In another bowl, lightly beat eggs. Add a dash of salt and black pepper. Dip chicken in the egg mixture, then in the potato mixture. In a skillet, cook chicken strips in medium-hot oil for 4 to 5 minutes, until golden brown.
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.
Prepare macaroni and chicken strips per package instructions.
Dice chicken and mix into macaroni.
Add 1-2 tablespoons buffalo sauce (such as Frank's) to taste.
Stir well and serve hot.
Shake chicken strips, flour, salt and pepper in a bag.
Brown in oil and drain.
Combine 2 cups hot water, chicken bouillon cubes and 2 sticks butter.
Add to strips.
Simmer strips in uncovered pan for 25 minutes.
During the last 15 minutes, add 1/2 cup wine and garlic powder.
if desired.
For Coconut Chicken Strips:
Preheat oven to 400
ish).
Dredge the frozen chicken strips in the egg/milk mixture
Wash
chicken\tstrips\tthoroughly.
Drain.
Mix
Ranch dressing mix and buttermilk.
Soak chicken strips 2 to 3 hours or overnight in refrigerator.
inse and pat dry Chicken strips.
Dip Chicken strip in the wet
Lightly flour strips.
Heat pan and add olive oil, 2 tablespoons butter and garlic (watch garlic does not burn).
Fry chicken strips lightly in batches.
Tent with foil on a serving platter.
Drain all but 1 tablespoon of oil and add rosemary to garlic in pan.
Fry over medium heat about 2 minutes.
Add Marsala wine and deglaze pan.
Boil until reduced by 1/2.
Take off heat and add remaining butter.
Strain contents of pan over chicken. Add salt and pepper.
Garnish with parsley and serve.
il for frying.
Dip chicken into flour, then buttermilk, then
In large heavy skillet over medium-high heat, cook butter until bubbly and begins to brown.
Add marinated chicken strips. Saute about 4 minutes or just until opaque throughout and lightly golden.
Fold in parsley and chives.
Immediately remove to warm serving plate.
Makes 4 servings.
Cut chicken into long strips. Set aside.
Place beaten
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
Heat the oil in a large saucepan on medium-high heat. Cook the onion for 5 mins, until softened. Add the rice, curry powder and cumin. Stir for 1 min, to coat the grains.
Add the stock and 2 cups of water. Bring to a boil. Reduce the heat to low and simmer for 15 mins, until the rice is tender.
Add the chicken, tomato, lemon juice and cilantro and stir to combine. Cook for 2 mins, until heated through. Serve the soup topped with crispy pappadum strips, if desired.