Best 11 Coated Chicken Strips With A Twist Recipes

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If you're searching for an easy and delicious way to elevate your chicken strips, you're in the right place. This article will introduce you to a special twist on classic coated chicken strips that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary adventure that promises a unique blend of flavors and textures, perfect for any occasion.

Here are our top 11 tried and tested recipes!

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

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

COATED CHICKEN STRIPS WITH A TWIST



Coated Chicken Strips With a Twist image

For some unknown reason, I bought a couple of bags of Pepperidge Farms cornbread stuffing mix.And I had to figure out what to do with it, other than make stuffing.So I came up with this recipe,and the twist is using stuffing mix for the coating. If the chicken doesn't get coated completely that's o.k.Serve with gravy and use as a dipping sauce.Please feel free to adjust the amount of red pepper flakes to suit your families tastes.Submitted to "ZAAR" on January 24th,2009.

Provided by Chef shapeweaver

Categories     Chicken Breast

Time 30m

Yield 8 chicken strips, 2 serving(s)

Number Of Ingredients 7

1 egg
3/4 cup milk
2 chicken breast halves, each cut into 4 strips
1 1/2 cups cornbread stuffing mix, you might need just a bit more
1 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
vegetable oil, for frying chicken

Steps:

  • In a shallow dish add egg and milk,beating well.
  • Add chicken strips to egg/milk mixture,evenly coating each piece.
  • Place stuffing mix,pepper flakes and garlic powder in a large plastic zippered bag.
  • Mixing well all ingredients in bag.
  • Add chicken strips a few at a time to coating mixture,making sure to let excess egg/milk mixtute to drip off before coating.
  • After coating all pieces, place on a plate to "air dry" the chicken for about 10 minutes so the coating mix will stick better.
  • Heat oil in skillet over medium heat, until hot but not smoking.
  • Add chicken a few pieces at a time, fry until golden brown on both sides,about 8 to 10 minutes.

Nutrition Facts : Calories 223.6, Fat 12.6, SaturatedFat 4.8, Cholesterol 165, Sodium 126, Carbohydrate 5.2, Fiber 0.2, Sugar 0.5, Protein 21.4

TENDER STUFFING-COATED CHICKEN



Tender Stuffing-Coated Chicken image

Stuffing mix gives these moist chicken breasts a fast coating you'll both enjoy. Rosemary Dibble sends the recipe from Sandy, Utah.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 5

1 envelope cream of chicken soup mix
1/3 cup hot water
3/4 cup stuffing mix
2 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter, melted

Steps:

  • In a shallow bowl, combine soup mix and water. Place stuffing mix in another shallow bowl. Dip chicken in soup mixture, then coat with stuffing. , Place in an 8-in. square baking dish coated with cooking spray. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear.

Nutrition Facts : Calories 269 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 913mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

CHICKEN CUTLETS WITH A TWIST



Chicken Cutlets With a Twist image

This is an easy alternative to basic bread crumb-covered chicken cutlets. Still very little work, but a great new flavor.

Provided by BlairD

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

4 boneless skinless chicken cutlets
1 egg
2 (6 ounce) cans French's French fried onions

Steps:

  • Pre-heat the oven to 400 degrees.
  • Using the beaten egg, coat each chicken cutlet in egg.
  • Crush up the entire can of Onion Toppers into a plastic bag and one at a time, roll the chicken into the toppers. You will need to press firmly to make sure the onions stick.
  • Bake in the oven on a baking sheet for 20 minutes or until the chicken is no longer pink.

Nutrition Facts : Calories 18.4, Fat 1.2, SaturatedFat 0.4, Cholesterol 52.9, Sodium 17.5, Carbohydrate 0.1, Sugar 0.1, Protein 1.6

CRISPY KETTLE CHIP CHICKEN STRIPS RECIPE BY TASTY



Crispy Kettle Chip Chicken Strips Recipe by Tasty image

Here's what you need: all purpose flour, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, large eggs, Kroger® Brand Kettle Chips: Mesquite BBQ, Kroger® Brand Chicken Breast Tenders, Kroger® brand all over it sauce

Provided by Kroger

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

1 cup all purpose flour
1 tablespoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
3 large eggs
1 bag Kroger® Brand Kettle Chips: Mesquite BBQ
1 lb Kroger® Brand Chicken Breast Tenders
1 Kroger® brand all over it sauce, for serving, or other preferred sauce from Kroger

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large zip-top bag, combine the flour, salt, pepper, garlic powder, onion powder, and paprika.
  • Beat the eggs in a shallow baking dish.
  • Crush the Kroger® Brand Kettle Chips: Mesquite BBQ in the bag with a rolling pin. Then transfer to a shallow baking dish.
  • Place the Kroger Brand® Chicken Breast Tenders in the bag with the flour mixture and shake until well coated.
  • Using tongs, transfer the chicken tenders to the egg mixture and coat well.
  • Using tongs, transfer the chicken tenders to the crushed chips and turn to coat.
  • Place the chicken tenders on the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
  • Serve the chicken tenders with the Kroger® All Over It Sauce.
  • Enjoy!

Nutrition Facts : Calories 456 calories, Carbohydrate 44 grams, Fat 9 grams, Fiber 1 gram, Protein 44 grams, Sugar 13 grams

CRUNCHY WALNUT-COATED CHICKEN STRIPS



Crunchy Walnut-Coated Chicken Strips image

Good ole chicken strips with a more healthy flair - these are delicious! Serve with chutney, honey mustard, or ranch as a dipping sauce.

Provided by Lainie Vansant

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 30m

Yield 6

Number Of Ingredients 7

non-stick cooking spray
1 ½ cups cornflakes cereal
1 cup walnut pieces
½ teaspoon garlic powder
salt and ground black pepper to taste
1 egg, beaten
1 ¼ pounds chicken tenders

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
  • Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
  • Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 248.4 calories, Carbohydrate 3 g, Cholesterol 84.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 2.1 g, Sodium 123.6 mg, Sugar 0.6 g

BAKED CHICKEN WITH A TWIST



Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

  • Arrange chicken pieces in 9x13 pan, skin side up.
  • Cut bacon in 2" lengths and lay over chicken.
  • Bake uncovered at 350 for 45 minutes.
  • Carefully, pour off some grease.
  • Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
  • Transfer chicken to serving dish.
  • Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

CHICKEN STIR-FRY WITH A TWIST



Chicken Stir-Fry with a Twist image

Candy Gruman of Tucson, Arizona blends a savory sauce for this delightful chicken dish. The brown sugar, balsamic vinegar, soy sauce and ginger get added zip from chili sauce an cayenne pepper. Served over rice, this stir-fry makes a memorable meal.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 19

1 cup sliced celery
1 cup julienned carrots
1 cup chopped onion
4 tablespoons canola oil, divided
2/3 cup each julienned green, sweet red and yellow pepper
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 pound sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1-1/2 cups chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon chili sauce
2 teaspoons brown sugar
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
1/4 cup white wine or additional chicken broth
3 cups hot cooked rice

Steps:

  • In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels., Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

Nutrition Facts :

CRUNCHY PECAN-COATED CHICKEN STRIPS



Crunchy Pecan-Coated Chicken Strips image

Make and share this Crunchy Pecan-Coated Chicken Strips recipe from Food.com.

Provided by Chef mariajane

Categories     Chicken Breast

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 cups corn flakes cereal
1 cup planters pecan halves
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 tsp.ground pepper
1 egg
1 1/4 lbs boneless skinless chicken breasts or 1 1/4 lbs chicken, tender strips

Steps:

  • Preheat oven to 450°F Line a baking sheet with foil and spray wiht non-stick cooking spray.
  • Put cereal and pecans into a zip-lock bag. Press air out of bag and zip closed. Using a rolling pin or heavy food can, press and roll over ingredients in the bag until the cereal is finely crushed and the pecans are in pieces as small as grains of ice. Add garlic powder, salt and pepper to bag. Shake to mix.
  • Crack egg in into a medium size bowl. beat with a fork until yolk and white are mixed together.
  • If using chicken breasts, place chicken on cutting boward. Cut into 1/2 inch wide strips across the short direction of each piece of the chicken. Add the sliced chicken (or tenders) to the egg and stir.
  • IMMEDIATELY WASH HANDS AND CUTTING BOARD WITH WARM SOAPY WATER.
  • With a fork, remove chicken pieces letting extra egg drip off. Put chicken into bag with pecan mixtre. Close bag. Gently shake back and forth, and press pecans into chicken. Pour chicken onto prepared pan, and use a fork to separate if they are touching each other.
  • WASH HANDS AGAIN IF YOU TOUCHED THE CHICKEN.
  • Bake 10 minutes until crumbs are golden brown and chicken is cooked through. To check if chicken is done, remove one piece, cut in half. It should be white all the way through, not pink.
  • TIPS: If you have a convection oven, you can get extra crispy chicken strips, Cook the chicken strips at 425F for 8 minutes.
  • Add pecan chicken strips to Ceasar salad for a complete meal.

Nutrition Facts : Calories 384.5, Fat 20.9, SaturatedFat 2.4, Cholesterol 135.2, Sodium 258.4, Carbohydrate 12.9, Fiber 2.7, Sugar 2.3, Protein 37.4

FRIED CHICKEN WITH A TWIST



Fried Chicken With a Twist image

Make and share this Fried Chicken With a Twist recipe from Food.com.

Provided by Jili7534

Categories     Chicken Breast

Time 1h10m

Yield 3 stuffed chicken breasts, 3 serving(s)

Number Of Ingredients 7

3 boneless skinless chicken breasts, flattened
3 slices bacon (cut in half)
1/2 cup colby-monterey jack cheese, shredded
2 garlic cloves, minced
1/4 onion, diced
1/2 cup flour
1/2 teaspoon salt, pepper, oregano, basil, paprika, cumin, cayenne pepper

Steps:

  • Cook bacon. Leave in strips or crumble as you prefer.
  • Mix flour and spices.
  • In each breast, stuff bacon and cheese and roll up; secure with toothpicks or kitchen string.
  • Dredge each stuffed breast in flour mixture.
  • In a large pan, heat about an inch of oil with garlic and onion.
  • When hot, place the chicken in the oil. Fry about 20 minutes each side. Be sure to turn so that all sides are cooked.

Nutrition Facts : Calories 386.5, Fat 17.6, SaturatedFat 7.4, Cholesterol 100.6, Sodium 755.1, Carbohydrate 17.8, Fiber 0.7, Sugar 0.6, Protein 36.9

Tips for Making Perfectly Coated Chicken Strips:

  • For a crispier coating, double-coat the chicken strips. This means dipping them in the egg mixture, then the breadcrumb mixture, then back in the egg mixture, and finally back in the breadcrumb mixture.
  • To make sure the breading sticks to the chicken strips, press it on firmly. You can also use a fork to help press the breading into the chicken.
  • If you don't have any buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To bake the chicken strips, preheat your oven to 400 degrees Fahrenheit. Place the chicken strips on a greased baking sheet and bake for 15-20 minutes, or until they are cooked through.
  • To fry the chicken strips, heat a large skillet over medium heat. Add enough oil to cover the bottom of the skillet. Fry the chicken strips in batches for 3-4 minutes per side, or until they are cooked through.

Conclusion:

Coated chicken strips are a delicious and versatile dish that can be served with a variety of dipping sauces. They are perfect for a quick and easy meal or as an appetizer. With so many different ways to coat chicken strips, you're sure to find a recipe that you and your family will love. So next time you're looking for a new and exciting way to serve chicken, give coated chicken strips a try!

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