Best 9 Spicy Fried Chicken Strips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with this delectable guide to preparing the ultimate spicy fried chicken strips. Embark on a culinary journey where you'll discover the perfect balance of heat and flavor, transforming ordinary chicken strips into an extraordinary treat. Indulge in the art of creating crispy, succulent strips coated in a symphony of fiery spices that will leave you craving more. Get ready to ignite your senses and elevate your taste buds to new heights as we unveil the secrets behind this tantalizing dish that will surely become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY LEMON AND GARLIC PAN FRIED CHICKEN STRIPS



Spicy Lemon and Garlic Pan Fried Chicken Strips image

Provided by Courtney O'Dell

Categories     Main Dish

Time 20m

Number Of Ingredients 10

4 tbsp butter
1 lb chicken, Sliced
2 salt, celtic sea
2 tsp pepper, fresh cracked
1/2 cup white wine or chicken stock
1/4 cup diced garlic
2 tsp red pepper flakes, this is a rough amount - treat this as you would salt or pepper and add more or less as you'd like
1/4 cup diced cilantro
juice of 1 lemon
1/2 lemon, sliced into thin wedges

Steps:

  • In a large, heavy pan heat butter until melted on medium high heat - as hot as you can get your pan without burning the butter.
  • Add chicken and cook, stirring occasionally, until browned, about 6-8 minutes.
  • Salt and pepper chicken generously while cooking.
  • Remove chicken from pan and set aside.
  • Deglaze pan with wine or stock, let cook down - about 2 minutes. Be sure to scrape all the browned bits off the bottom of the pan!
  • Add garlic to pan and cook, stirring occasionally, until browned and stock has mostly cooked off - another 3-4 minutes.
  • Add lemon juice.
  • Add red pepper flakes and cilantro, stir.
  • Add back chicken to pan, toss well to coat in sauce.
  • Continue to heat for 1-2 minutes until chicken has absorbed a bit of the sauce.
  • Serve hot with rice, vegetables, in a wrap or over a salad!

Nutrition Facts : Calories 355 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Protein 21 grams protein, SaturatedFat 12 grams saturated fat, Sodium 391 grams sodium

MAKE SPICY FRIED CHICKEN STRIPS



Make Spicy Fried Chicken Strips image

If you're looking for a recipe for spicy and tasty fried chicken, these fried chicken strips are easy to prepare and taste great.

Provided by Diana Rattray

Categories     Appetizer     Entree

Time 2h40m

Yield 6

Number Of Ingredients 12

1 1/2 to 2 pounds boneless chicken breasts (without skin)
1 1/2 cups buttermilk
1/2 cup Buffalo wing sauce (or 1/4 to 1/2 cup of a similar hot sauce, such as Texas Pete or Frank's)
2 1/2 teaspoons garlic powder (divided)
2 cups all-purpose flour
1 1/2 teaspoons dried oregano
1 teaspoon sweet ground paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups vegetable oil (for frying)
For Serving: chipotle mayonnaise, Buffalo aioli, blue cheese or ranch dressing

Steps:

  • Gather the ingredients.
  • Cut the chicken breasts into 1-inch strips, about 3 to 4 inches in length.
  • In a bowl, whisk together the buttermilk, wing sauce or hot sauce, and 1/2 teaspoon of the garlic powder.
  • Put the chicken strips in the buttermilk mixture. Cover and refrigerate for about 2 hours or overnight.
  • In a large shallow bowl or pie plate, combine the flour, oregano, remaining garlic powder, paprika, cayenne pepper, salt, and ground black pepper.
  • Remove the chicken pieces from the marinade, shaking off any excess. Coat each piece with the flour mixture, arranging them in a single layer on a baking sheet.
  • Dip each chicken strip once again in the buttermilk mixture, then coat again with the flour mixture. Discard any remaining buttermilk mixture.
  • In a deep fryer, large saucepan, or deep sauté pan, heat vegetable oil to 365 F. Fry the chicken strips in small batches, cooking for 3 to 4 minutes, or until golden brown.
  • Remove to paper towels to drain.
  • Repeat with the remaining chicken strips.
  • Serve these tasty chicken strips with chipotle mayonnaise , Buffalo aioli, or a blue cheese or ranch dressing .

Nutrition Facts : Calories 815 kcal, Carbohydrate 38 g, Cholesterol 154 mg, Fiber 2 g, Protein 54 g, SaturatedFat 10 g, Sodium 697 mg, Sugar 4 g, Fat 48 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SPICY FRIED CHICKEN STRIPS



Spicy Fried Chicken Strips image

Spicy chicken strips fried to perfection. This was one of those things that I came up with in a mood of "I wonder how this will taste in there?"

Provided by heatherdickason

Time 30m

Yield 2

Number Of Ingredients 8

¼ cup milk
1 large egg
½ cup all-purpose flour
¼ cup dry bread crumbs
1 tablespoon Creole seasoning
1 pinch ground black pepper
2 (5 ounce) skinless, boneless chicken breasts, sliced into strips
½ cup oil for frying, or as needed

Steps:

  • Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
  • Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 37.2 g, Cholesterol 175.8 mg, Fat 13.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 2.5 g

TENNESSEE HOT FRIED CHICKEN TENDERS



Tennessee Hot Fried Chicken Tenders image

Spicy chicken tenders are the foodie trend that's on everyone's lips, and for good reason. With so much flavor and a beautiful crunch to take the taste further, this Nashville hot chicken tender recipe is a must-have on your table. They're easy to make too, so they're the perfect meal when you have a lot on your plate. Enjoy this spicy fried chicken tenders recipe for all the crunch, all the texture, and all the flavor-packed in each delicious bite. They're the trendiest treats you'll eat today!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

1 package (14 oz) uncooked chicken tenders (not breaded)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Gold Medal™ all-purpose flour
1/2 cup buttermilk
1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
2 cups vegetable oil
3 tablespoons butter
1 teaspoon paprika
1/2 to 1 teaspoon ground red pepper (cayenne)
1/4 teaspoon garlic powder

Steps:

  • Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
  • In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
  • In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.

Nutrition Facts : Calories 450, Carbohydrate 13 g, Cholesterol 80 mg, Fat 6 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1/2 g

HOT HONEY FRIED CHICKEN STRIPS



Hot Honey Fried Chicken Strips image

This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!

Provided by Jaymee Sire

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs (or breasts, if you prefer)
Kosher salt and freshly cracked black pepper
1 1/3 cups buttermilk
Safflower oil, for frying
1/4 cup honey
Hot sauce, such as Sriracha
2 cups all-purpose flour
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon garlic powder (optional)
1 tablespoon onion powder (optional)

Steps:

  • Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
  • Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
  • When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
  • Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
  • Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
  • Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
  • Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
  • Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
  • Serve the fried chicken strips immediately with the hot honey.

SOUTHERN FRIED CHICKEN STRIPS



Southern Fried Chicken Strips image

What's not to love with these crowd-pleasing golden fried chicken strips? A hint of garlic makes this fried chicken tenders recipe irresistible. -Genise Krause, Sturgeon Bay, WI

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese

Steps:

  • In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

Nutrition Facts : Calories 327 calories, Fat 11g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

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

SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS



Spicy Garlic Buttermilk Battered Fried Chicken Strips image

Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served.

Provided by Bruce Gurnick

Categories     Chicken Breast

Time 1h

Yield 8 strips, 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts
2 cups buttermilk
1 teaspoon red pepper sauce
2 garlic cloves, mashed
2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups vegetable oil

Steps:

  • In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
  • Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
  • Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
  • Remove chicken from refrigerator about 1/2 hour before cooking.
  • In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
  • Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
  • Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
  • Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
  • Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
  • For extra spicy chicken increase amount of cayenne pepper in flour mixture.

Nutrition Facts : Calories 1514.3, Fat 116.8, SaturatedFat 16.2, Cholesterol 150.2, Sodium 717.4, Carbohydrate 57, Fiber 2.6, Sugar 6.2, Protein 59.4

CRISPY & SPICY CHICKEN TENDERS MY WAY



Crispy & Spicy Chicken Tenders My Way image

Kentucky Fried Chicken "original" is one of my favorites, however, this recipe is just as good because it is made "My Way." That is, using many different spices and instant potato flakes to give it a tasty, spicy & crispy crunch (and without chicken skins). Once the ingredients are prepared, this recipe is a quick and easy one to make and enjoy.

Provided by SkipperSy

Categories     < 4 Hours

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 21

3/4 lb boneless skinless chicken breast (Option, 2 breasts see note below)
4 tablespoons olive oil
3 tablespoons melted butter or 3 tablespoons margarine
1 egg, beaten (In a bowl)
1/4 cup idaho instant potato flakes
1/4 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon poultry seasoning or 1/4 teaspoon chicken bouillon powder
1/4 teaspoon black pepper
1 pinch cayenne pepper (Both Optional) or 1 pinch chili powder (Both Optional)
1/2 teaspoon curry powder
1/4 teaspoon oregano
1/2 tablespoon onion flakes
1/8 teaspoon ground cinnamon
1 cup broccoli slaw mix (See instructions below to make your own)
3 tablespoons cilantro leaves (clean leaves, plus extra sprigs)
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon grated ginger
1/2 teaspoon garlic, chopped finely
1 tablespoon honey

Steps:

  • BROCCOLI SLAW Preparation(To make your own)- Cut off ¼ of the bottom hard part of the broccoli stem and discard, then cut just below the flowerets, next take a carrot peeler and remove the outside hard part of the broccoli, then cut in half and then make thin match stick size slices, next add match stick slivers of baby carrots and finally add a small amount of red cabbage for color, mix together and set aside.
  • CHICKEN PIECES Preparation- Cut chicken breast into thin slices, then with a meat hammer tenderizer/pound each side flat, set aside.
  • SPICE MIX Preparation- Combine with potato flakes the 9 spices listed just below the potato flakes, mix and set aside.
  • VEGETABLE THICKENING SAUCE Preparation- In a cup combine the soy sauce, 2 tablespoons of water, cornstarch and mix well, set aside.
  • COOKING INSTRUCTIONS.
  • Pre-heat oven to 425 degrees.
  • In a baking pan about 13" x 9" (larger size for 2 chicken breasts), line with aluminum foil (if you prefer an easy clean-up) and then add 2 tablespoons oil & 3 tablespoons melted butter or margarine, then spread around the surface of the pan.
  • Dip the chicken into the beaten egg and then coat chicken pieces thoroughly in the potato flake mixture.
  • Next add to baking pan and cook uncovered for about 7-10 minutes, next turn all the pieces and cook another 7-10 or so minutes, check to see if the pieces are done and not overcooked (very thin slices will cook faster the thicker ones).
  • While the chicken is cooking, in wok add 2 tablespoons oil, ginger and garlic and stir a few seconds, next add the broccoli slaw, stir-fry for about 2 minutes (add a touch of water as needed).
  • Next add the thickening sauce to the wok and stir fry a few moments more, then add the 3 tablespoons of the cilantro leaves, stir briefly, then place the vegetables around the edge of a nice sized plate for serving.
  • When the chicken is done add to the center of the plate, drizzle the honey on the chicken pieces and next add the cilantro sprigs as garnish.
  • Enjoy!
  • NOTE.
  • This recipe is for 2 servings, however, if you add a second chicken breast just double the ingredients and it can then easily serve 4 people,
  • Further, this recipe was created for one of the RSC contests and Broccoli Slaw and Honey had been required ingredients. However, you can cut down on the preparation and cooking time for this recipe by eliminating the Broccoli Slaw (steps #1 and #4) and Honey if you would like.
  • Also, adding a pinch of Bijol coloring to the spice mix, will give the chicken pieces a slightly yellow and appealing color.

Nutrition Facts : Calories 715.5, Fat 49.2, SaturatedFat 16.1, Cholesterol 250.3, Sodium 795.6, Carbohydrate 23.3, Fiber 2.4, Sugar 10.5, Protein 45.8

Tips:

  • Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) before you remove it from the oil.
  • Be careful not to overcrowd the pan when frying the chicken. This will cause the oil temperature to drop, resulting in soggy chicken.
  • Use a slotted spoon to remove the chicken from the oil. This will help to drain off any excess oil.
  • Serve the chicken strips immediately with your favorite dipping sauce. Some popular choices include ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

Spicy fried chicken strips are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be enjoyed by people of all ages. With a little planning and preparation, you can make spicy fried chicken strips that are sure to be a hit with your family and friends.

Related Topics