Best 6 Angies Spicy Chicken Strips Recipes

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**Angie's Spicy Chicken Strips: A Flavorful Journey for Heat Lovers**

Are you a fan of bold and spicy flavors? Are you looking for a tantalizing appetizer or main course that packs a flavorful punch? Look no further than Angie's Spicy Chicken Strips. This delectable dish promises an explosion of taste that will satisfy even the most ardent heat seekers.

Crafted with tender chicken strips marinated in a fiery blend of cayenne pepper, paprika, garlic powder, and smoked paprika, these chicken strips deliver a perfect balance of heat and savoriness. Whether you prefer them as an appetizer with your favorite dipping sauce or as the star of your main course paired with a refreshing side salad, Angie's Spicy Chicken Strips are a versatile and delicious choice.

The accompanying recipes in this article provide detailed instructions for preparing these mouthwatering chicken strips in different styles to suit your preferences. From classic oven-baked chicken strips to crispy air-fried delights, each recipe offers unique cooking methods that yield perfectly cooked chicken with a crispy exterior and juicy interior.

So, gather your ingredients, fire up your oven or air fryer, and embark on a culinary adventure with Angie's Spicy Chicken Strips. Prepare to tantalize your taste buds and create a memorable dining experience that will leave your guests craving more.

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

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 pounds raw chicken breast tenders
1/4 to 1/2 cup buttermilk
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
Vegetable oil
Dipping sauce, for serving

Steps:

  • Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
  • In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
  • Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
  • Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
  • When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
  • Serve with your favorite dipping sauce. Yum!

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

ANGIE'S SPICY CHICKEN STRIPS



Angie's Spicy Chicken Strips image

MADE THIS UP ONE DAY TO PLEASE HUBBY. IT IS FAST,EASY,AND TASTES GREAT.WE HAVE IT OFTEN.IT IS GOOD FOR LUNCH OR SUPPER.

Provided by ANGIE TURNER

Categories     Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

3 boneless chicken breasts
2 cups all natural all-purpose flour (hodgson mill what I use)
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon black pepper (coarse)
1 teaspoon cayenne pepper
1 cup milk
about 1/2 inch peanut oil, in skillet
texas pete hot sauce (FOR DIPPING)

Steps:

  • Cut chicken into desired size strips.
  • Heat oil in a frying pan or electric skillet until hot - about 350 degrees Fahrenheit (depends on pan).
  • Mix flour and seasonings on a plate.
  • Pour milk into a bowl.
  • Dip strips into milk, then into flour mixture, back into milk, back into flour mixture, then into pan with the hot oil.
  • Cook about 2-4 minutes on each side or until golden brown, according to strip size.
  • ALWAYS SERVE WITH TEXAS PETE (HOT SAUCE).

SPICY GRILLED CHICKEN STRIPS



Spicy Grilled Chicken Strips image

Liven up your next barbecue with these tender marinated pieces of chicken breast, with a delicious spicy flavour. Very simple to make and fantastic hot or cold, ideal for picnics. I have used the marinade for turkey, pork fillets, prawns and even tuna steaks (cut marinade time down to 1 hour for fish). Serve with a bowl of yoghurt/cucumber/mint or a dip of sour cream with juice of 1/2 a lime and 1/4 teaspoon of paprika.

Provided by Nic2371

Categories     Poultry

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts or 2 lbs skinless boneless turkey breasts
1 medium onion
1 inch fresh ginger, peeled and chopped roughly
1 -4 garlic clove, peeled
3 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
3 tablespoons red wine vinegar
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 tablespoon tomato puree or 1 tablespoon tomato paste
1/2 teaspoon salt

Steps:

  • Slice the chicken breast into thin strips, about 1 inch wide and put into a bowl.
  • Put all other ingredients (marinade) into a blender/liquidizer and whiz to a smooth paste.
  • Mix the marinade thoroughly with the chicken strips, cover with cling film and leave in fridge for 4 hours or overnight if possible.
  • Put grill to highest heat and spread chicken directly onto rack (leave marinade on chicken, don't wipe off), grill for 8-10 minutes, turning frequently, until almost black in patches.
  • Note: You can also grill/broil this indoors, place a wire rack onto a baking sheet that has been lined with foil (to catch the drips) turn grill up to highest heat and cook 8-10 minutes.
  • Recipe Idea: Try Chicken Kebabs, cube the chicken, marinade and just before cooking thread onto wooden skewers, remember to soak the skewers in water for an hour or so, before threading, to stop them burning.

Nutrition Facts : Calories 362.8, Fat 13.5, SaturatedFat 2.5, Cholesterol 131.7, Sodium 442.7, Carbohydrate 4.9, Fiber 1.4, Sugar 1.4, Protein 53.2

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

Make and share this Crispy Chicken Strips recipe from Food.com.

Provided by Blossom NZ

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

500 g raw chicken breasts
2 eggs
3 tablespoons sweet chili sauce
1 1/2 cups breadcrumbs
1/2 cup corn flakes (crushed)
1/2 teaspoon chili powder (optional)
oil (for cooking)

Steps:

  • Preheat the oven to 180 degrees celcius.
  • Lightly spray (or pour) oil into a roasting dish (or a baking tray).
  • Pull the skin off the chicken breasts.
  • Cut into thin slices (approximately 1cm wide, 2cm deep).
  • Mix the eggs and sweet chilli sauce in a bowl.
  • In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!).
  • Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker.
  • Place carefully onto the tray. Continue until all the chicken is coated.
  • Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through.
  • Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.

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

Tips:

  • For a spicier kick, use cayenne pepper or chili powder instead of paprika.
  • To make the chicken strips extra crispy, double-coat them in the flour mixture and fry them for a few minutes longer.
  • Serve the chicken strips with your favorite dipping sauce, such as ranch dressing, barbecue sauce, or honey mustard.
  • For a healthier version of this recipe, bake the chicken strips instead of frying them.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Conclusion:

Angie's Spicy Chicken Strips are a delicious and easy-to-make appetizer or main course. They're perfect for game day, a party, or a casual weeknight dinner. With a few simple ingredients and a little bit of time, you can have a plate of crispy, flavorful chicken strips that everyone will love. So next time you're looking for a quick and easy recipe that's sure to please, give Angie's Spicy Chicken Strips a try.

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