CRISPY CRUNCHY CHICKEN STRIPS W/PANKO BREAD CRUMBS
This recipe is a great way to serve chicken strips that is crispy and crunchy on the outside, & tender, moist and juicy on the inside without frying them. They really do taste like they are fried. The Japanese bread crumbs adds the extra crunch, and the paprika helps them to bake in the oven to a crisp golden brown texture on the...
Provided by Rose Mary Mogan
Categories Chicken
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Using a gallon size zip lock bag, add panko bread crumbs, dry ranch dressing mix, parmesan cheese and all of the spices, then shake to mix completely. Set aside till needed. Spray a large jelly roll size pan with non stick cooking spray and set aside till needed.
- 2. In a separate small dish large enough to accomodate chicken strips, melt the butter in microwave and set aside. Wash chicken strips as desired and drain. Then in another plate or platter add some of the bread crumb mixture.
- 3. Now you are ready to begin. Add the chicken strips one at a time into the melted butter, then remove and drain excess butter, then add chicken strip to plate of bread crumbs, and coat on all sides pressing firmly into the crumbs. Then place on the prepared baking pan.
- 4. Repeat until all the pieces have been coated, adding more bread crumbs as needed. If you have some of the crumbs left over, you can store them into the freezer to use at a later time, because you did not contaminate them with the raw chicken.
- 5. Now spray each piece of chicken lightly with the non stick cooking spray. Then place in center of preheated 350 degree F. Oven & bake for 35 to 40 minutes or until juices run clear. Remove from oven and serve with your favorite sides.
- 6. NOTE: As A TIME SAVER, I KEEP EXTRA BAGS OF THIS Seasoning MIXTURE IN THE FREEZER in a zip lock bag, and then I can use it on Chicken, Fish or Pork Chops when ever needed. It saves a few minutes of getting dinner on the table in a hurry. This recipe is similiar to a recipe in my cookbook, but with slight variations & extra added seasoning. It taste really great.
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Teresa Roque
[email protected]Amazing!
Chimeremeze Simon
[email protected]Could be better.
Ayan Butt
[email protected]Will try again.
Egbo Edwin
[email protected]Not my favorite.
Yojana Bhusal
[email protected]Definitely recommend.
Umer Shehzad
[email protected]Would make again!
uchechi akpala
[email protected]So so.
Samuel Tochukwu
[email protected]Thumbs up!
Aphiwe Mdunge
[email protected]Meh.
mdjoni mdjoni
[email protected]Not bad!
Yousef
[email protected]Overall, I thought these chicken strips were pretty good. They were easy to make and tasted great.
Olga Takalani
[email protected]I found that the chicken strips didn't cook evenly. Some pieces were overcooked while others were still raw in the middle.
GLOBAL NEWS
[email protected]These chicken strips were a little too crispy for my taste, but my kids loved them.
Cha Cha
[email protected]I'm a big fan of chicken strips, and these are some of the best I've ever had. The coating was perfectly crispy and the chicken was juicy and tender.
Mobile Care
[email protected]These chicken strips were a great way to use up some leftover chicken breasts I had in the fridge. They were so easy to make and turned out perfectly crispy and flavorful.
Jayce Bender
[email protected]I tried these chicken strips last night and they were a hit with my family! The chicken was crispy on the outside and juicy on the inside, and the panko bread crumbs added a delicious crunch.
Monalisa Thandolwenkosi
[email protected]Cooking these chicken strips was an absolute breeze! The recipe was clear and easy to follow, and the ingredients were all easily accessible.