Revelling the 5 Best Chicken Strip Recipes of all Time including KFC & Cane's
Chicken strips, also known as chicken fillets, chicken goujons, chicken tenders or chicken fingers are among the tastiest family foods in the world. Guests, old and young, all can’t deny the fact that chicken strips have a place in their hearts.
Chicken strips are the most famous incarnation of handheld fried chicken. They are more straightforward than wings, heftier than nuggets and ideologically refined than boneless wings. The adoration for chicken strips is universal, which bridge the spans of class and age alike the great equalizers.
Chicken strips: There's something in it for everyone for any occasion.
We can’t ignore the nutritional value offered by these craftily made delicacies. The recipes have been creatively and carefully selected to meet the nutritive standards set for children, teenagers and the old. That is why they are incorporated in schools and colleges for young people who mind what they eat.
Nutrition Facts - Amount Per 5 Pieces (77 g)
|Weight||% Daily Value|
Chicken strips are always in demand. Whether for the kids to enjoy after school, for dinner, or when you're having friends over for the big game. Even the most picky of eaters can't resist their tender and juicy flavor. Not to mention, finger food means no need to set the table; just grab a strip and start dipping. Some of the most popular dipping sauces include honey mustard, buffalo, BBQ and ranch.
History of chicken strips
Many questions go around as to where this delicious culinary came from. Its oddly uncomfortable to find out that the United States Department of Agriculture (USDA), an agency that prides themselves in creating extended definitions for cuts of meat, for that particular matter, and just anything else we might consider consuming that might have nothing to do with the term “Chicken strips”.
The term “chicken strips” is purely commercial in nature and has an interesting story on how it came to be and why. To answer this question, we have to look back to the early 1990s, when the health-conscious Americans were worried about consuming red meat but did not want to surrender the convenience foods which they were already accustomed to. Chicken breasts were assumed to be the ideal dinner solution for many health-conscious families.
Chicken nuggets, a family of chicken strips, were founded by Robert Baker in the 1950s, who reportedly brought up the idea of chicken sticks, although he did not patent the recipe. Frank Purdue in the 1970s who also came up with a slogan:
“It takes a tough man to make tender chicken”
However, he never came up with any recipe for chicken strips until late 1970s.
If you have skinned and split a chicken breast, you would agree with me that it wasn’t any perfect replica of the thin, boneless and skinless chicken breast that we have in many of our restaurants today. In those days, the chicken breast was slightly uneven, thicker, and with falling parts in the most unprofessional way.
Makeup of a Chicken Strip
The main reason for this is the structure found in cut out poultry. A large chicken breast consists of two separate muscles, a big flat longish like a triangle and a tapered thin flap that is unlike the tenderloin in beef. You have to separate the two fillets in order to fabricate a chicken breast that is trim, tidy and at an even thickness so that it cooks at the same rate.
Given that most if not all Americans prefer eating proteins that are large enough and easy to cut. Triangular portion particularly lends itself more to dinner but what about the small fillets or the commonly known as chicken tenders? Chicken producers would often ask themselves this question and came up with a plan to make something unusual from the smaller fillets today popularly known as; finger food.
Americans are casual eaters and would be down for anything easy to eat with hands. When someone noticed that chicken fillets often looked like fingers, and could be eaten with fingers, serious marketing plan began. Some of us can say, and the rest is history.
We can pride ourselves on the quality of chicken strips available for consumption today. They are low on fat, equally tasty, and cook almost equally fast although chicken strips tend to cook more quickly. Additionally, you can bet that three to six million pounds of chicken strips sell each year by chicken producers. This is to mean that millions of additional revenues are made every year.
We can comfortably and proudly say that chicken strips are not any chicken stripped from a chicken produced out of various scraps and trimmings and then attached with soluble protein and salts like sausages. Chicken strips are real chicken breast meat, and that is why many schools have incorporated it in their menu. The idea of replacing chicken strips which are healthier with other junk foods that may lead to lifestyle conditions such as hypertension, obesity, and diabetes turned out to be one of the most brilliant ideas. Now that we all know how chicken strips came to be, it’s time to learn how these legendary yummies are made.
How to Cook the Best Chicken Strips
There is no doubt chicken is a gift from the culinary gods. Many restaurants have incorporated chicken strips in their basic meals.It is no surprise that even burger joints have integrated chicken in their menu. If you are a big fan and follower of chicken strips, keep calm for we have creatively come up with some of the best chicken strips recipes to guide you through the journey of professionally making this fantastic cuisine.
While making chicken strips or chicken fingers at home, you have the advantage of making either the traditional cuisine or the fast foods style which are both natural and quite simple to make.
Traditional Fried Chicken Strips
This recipe for chicken fingers presents eight different strategies that offer solutions rush -hour cook who acknowledges the ease of make-ahead foods but has a high demand for great taste. Each of the chapters takes a different direction in make-ahead cooking, taking into account a wide range of things like budgets, needs and lifestyles.
This recipe takes care of preservatives. We want to make kids-friendly and excellent tasting chicken strips with the least amount of time. No one wants too many chemicals in their traditional chicken fingers, therefore if you get your meat to ensure there are no preservatives and if there are, brining will take care of that. Brining makes the chicken juicy and ensures that the chicken fingers do not dry as it cooks. To add flavor to your chicken strips, add a dash of Worcestershire sauce to the brine and garlic powder and onion to the breading.
Getting it crispy
To get a crispy coating on your chicken even after reheating it, swap the traditional breadcrumbs for ultra-crisp panko bread crumbs and try various cooking techniques. Try deep frying the chicken fingers, if oil on your chicken isn’t your thing, then try baking the chicken and breading with little oil, although this method makes the chicken sticks to dry when re-heating and the coating become sandy. However, the safest way to get this done without getting any messy is sautéing. By the time the breading is fried up, golden and super crisp the chicken would be well cooked on the inside while still moist and tender.
Storage and cooking
To store your chicken strips, transfer the already cool chicken strips to a transparent zipper-lock freezer bags, press the air out and seal it. They can stay up there up to a month and to cook; you only have to heat the oven to 350 degrees, place the chicken strips on a wire rack set in a rimmed baking sheet. Bake for about 30 minutes or until the chicken is heated through and crispy.
Fried chicken strips recipe #1A
• 1 tbsp of Worcestershire sauce
• 1 1/2 pounds of skinless, boneless chicken breasts, cut and trimmed lengthwise into three-quarters inch wide strips
• ½ cup all-purpose flour
• 1 tbsp onion powder
• 1tps granulated garlic
• Three big eggs
• 2 cups of panko breadcrumb toasted
• ¾ cup vegetable oil
1. In a large bowl, mix one tablespoon of salt with Worcestershire sauce and with 2 cups of cold water. Mix until dissolved.
2. Get the chicken from the brine and pat dry using paper towels. In a shallow dish, put flour, add granulated garlic, onion powder, ¼ teaspoon of salt and ¾ teaspoon of pepper.
3. Beat the eggs lightly in a separate shallow dish. Spread 2 cups of panko breadcrumbs in another different shallow dish.
4. Dredge the chicken inside the flour mixture, next dip it the eggs then coat the entire chicken with panko breadcrumbs while gently pressing to adhere. Transfer to another bowl. Repeat this with all the chicken strips until all are appropriately covered.
5. Set the wire rack on a rimmed baking sheet. In a medium heat, heat ¼ cup of oil in a 12-inch nonstick skillet until shimmering.
6. Lay a 1/3 of the chicken strips in the skillet and cook till golden brown. This process should take about three minutes per side.
7. Transfer the fried chicken strips to a separately prepared rack and wipe out skillet. Repeat for all the chicken and when through, let them cool for about 30 minutes at room temperature.
Alternatively, cornstarch works wonders. If you are a great cook, you wouldn’t want to miss a try this small, easy recipe. It brings out some of the tastiest chicken strips that are juicy and incredibly tender. This recipe recommends for a special homemade sauce which we shall have to incorporate to make our cuisine complete.
Fried chicken strips recipe #1B
• 2 skinless, boneless chicken breasts
• One teaspoonful of lemon juice
• 1 cup of milk
• 1 tablespoonful of cornstarch
• ¼ teaspoonful of pepper
• 1 teaspoonful of sugar
• 1 tablespoonful of red hot sauce
• 2 cups of oil
• ½ cup of panko breadcrumbs
• ½ cup standard breadcrumbs
• 1 teaspoonful of garlic salt
• ½ cup of all-purpose flour
• 1 tablespoon of onion powder
Traditional homemade fry sauce
• 2 tablespoonfuls f ketchup
• ¼ cup mayo
• Salt to taste
• ½ teaspoonful of pepper
• ¼ teaspoonfuls of granulated garlic powder
• ½ cup of Worcestershire sauce
1. Cut chicken into strips ensuring you cut against the chicken grain line. This is the perfect secret for tender pieces. It also shortens the cooking time of the fibers, so that they tear out easily. Cut your chicken strips into required size, most preferably medium for comfortable cooking. Larger pieces take longer to cook and may not cook in the inside properly. Place the chicken in a ziplock bag and set aside.
2. In a small bowl, combine lemon juice, milk, and sugar.
3. Whisk the cornstarch. The essence of cornstarch in this process is that it gives the chicken a protective coating that can lock juices when used as a marinade. However, do not marinate for too long. You might just spoil the fun.
4. Add the red-hot sauce and pepper. Whisk to mix correctly and pour the marinade in the ziplock with the chicken and gently shake until chicken is thoroughly coated. Place the bag back in the fridge and let it rest for not long than one hour.
5. Combine the coating ingredients in a shallow bowl while the oil heats. Get the chicken pieces out of the bag each at a time while thoroughly coating them with bread crumbs mixture. Repeat until all the chicken is adequately coated.
6. Once the oil is hot, deep fry or shallow fry for not more than 4 minutes depending on how large you cut them. As for those who don’t like oily chicken can grill the chicken strips or oven bake till cooked.
7. Once cooked, place the chicken strips on a plate lined with a paper towel to absorb excess oil. Repeat this till all pieces are cooked. A meat thermometer will help you know if your chicken strips are cooked entirely or not. A cooked strip should register 165 degrees.
8. Serve your chicken sticks while hot with homemade fry sauce.
Homemade fry sauce
1. Mix all the ingredients in a small dish and whisk.
2. Serve alongside French fries, homemade chicken strips or both together.
Baking chicken strips instead of frying
1. Heat the oven to 400 degrees, meanwhile, line and grease a non-stick tray and arrange your chicken tenders.
2. Spray some oil on the strips and cook for 10 to 15 minutes until the oven baked chicken strips read 165 degrees on a meat thermometer.
3. Serve while hot.
Fried strips with buttermilk
Our very olden chicken strips used to be simple, white meat chicken coated in a dubious, yet utterly delicious breading. Whether eating them alone at home or out with a big plate of fries, there was a magical connection between them that made them unique.
They were boneless; you never had to worry about biting something weird. The road of chicken strips has been a treacherous one, and we can’t forget to embrace those old days by creating a recipe of the traditional chicken strip cuisine. For this recipe, we are going to prepare buttermilk fried chicken fingers.
Use skinless, boneless chicken thighs, not breasts. Chicken thighs are not only affordable but incredibly flavorful and do not easily lose their juices thanks to a large amount of fat stored in them. Cut your chicken thighs into strips and begin marinating in a bowl full of buttermilk brine for one day.
Buttermilk gives a subtle tang to the final product which is hard to achieve with anything else. It is important to note that the chicken does not gain its flavor from buttermilk but rather from various seasonings and spices that are added to the breading and the brine. Among the spices to use include; tabasco and jalapeno which are added to the brining liquid and gives additional flavor and slight fire to the chicken.
Dredge the chicken in seasoned flour and a host of various spices including garlic powder, thyme, onion, cayenne, smoked paprika.
Buttermilk Strips Recipe #2A
For buttermilk marinade
- 2 pounds boneless, skinless chicken thighs, already cut into 2x4 inch strips
- 3 cups of buttermilk
- 1 tbsp tabasco pepper sauce
- 3 cups of whole milk
- 1 tbsp of kosher salt
- 2 medium size sliced jalapenos
- 1 Spanish onion cut thinly into ½ inch slices
For seasoned flour
- 2 tbsp of granulated garlic powder
- 3 cups of all-purpose flour
- 1tps plus 1 tbsp of dried thyme
- 2 tbsp of onion powder
- 1 tbsp smoked paprika
- 2 tsp of ground sage
- 1 tbsp plus 1 tsp kosher salt
- ½ tsp of cayenne pepper
- ½ cup canola oil for frying
- 1 tsp plus 1 tbsp of coarse black pepper powder
- ½ cup of buttermilk
- 1 cup yoghurt low fat
- 2 tbsp white vinegar
- 6 tbsp low fat sour cream
- 2 tbsp. freshly chopped chives
- ½ tsp. of black peppercorns, freshly cracked
- ½ teaspoon of kosher salt
- ½ tsp. of finely grated garlic
Preparation of the chicken strips
- Combine buttermilk, onion, salt, Tabasco, jalapeno and milk. Add your chicken strips marinate thoroughly and place in the refrigerator for one day.
- Preheat your oven to around 250 degrees. Set the cooling racks over rimmed baking sheets. Meanwhile, combine onion powder, pepper, salt cayenne, paprika, sage, thyme, granulated powder and flour together in a large bowl.
- In another large pot, pour enough oil up to two inches full and set over medium heat until oil gets hot at 350 degrees on a deep-fry thermometer.
- Work in batches of 4 to 5 pieces of chicken, remove the chicken from the marinade by shaking to remove any vegetables and excess liquid.
- Dredge in the seasoned flour ensuring that the strips are thoroughly coated.
- Fry the chicken strips one by one or two at a time turning them to make sure they cook on both sides. This should take 3 minutes each side on a medium heat.
- Transfer the cooked strips on wire racks and warm the oven while frying the last batch of chicken strips.
Preparation of the dressing
1. In a large dish, carefully mix all the ingredients with a whisk. However, you can add more salt, garlic to your desired taste.
2. Serve with your hot chicken strips.
Another different but super versatile recipe for buttermilk fried chicken strips is using baking powder and parsley. This recipe is quick and less picky about ingredients, though it magically brings the strips to an amazingly tasty and inviting meal. Let’s get straight to the components.
Buttermilk Strips Recipe #2B
• One tsp. onion powder
• 1tps parsley
• One tsp. sugar
• One tsp. granulated garlic powder
• ½ tsp smoked paprika
• One tsp pepper
• One tsp salt
• One tsp baking powder
• 1 cup of all-purpose flour
• ½ cup of sliced onions
• Three cloves of chopped garlic
• 1 cup of standard milk
• 2 cups of buttermilk
• 1.5 pounds chicken breast cut into strips (cut against the grain line)
1. In one large bowl, combine pepper or hot sauce, milk, buttermilk, onion, and garlic.
2. Dredge the chicken strips into the mixture and ensure they drench correctly. Cover and keep in the refrigerator for not more than 24 hrs. Feel free to add any spice that you feel improves your taste.
3. Stir the remaining spices ensuring your flour is consistently and adequately seasoned.
4. Get the chicken from the fridge and remove it from the buttermilk mixture by letting the mixture to drip off.
5. Place your chicken strips into the flour mixture while using the other hand coat the chicken strips entirely with the seasoned flour
6. Place the coated pieces on a plate and do this till all the chicken strips are submerged in the flour.
7. Let the strips rest till they start absorbing the seasoned flour. (The importance of this is to prevent the coating from sliding off the chicken)
8. To fry your chicken fingers, heat oil in an iron skillet and let it heat to about 350 degrees or hot enough not to burn the strips and not cold to get absorbed by the chicken.
9. Gently slide the pieces into the oil without overloading the skillet. The oil should be calm with fewer bubbles and should not sputter, pop out of the pan or get smoky. If it this happens then your oil might be too hot, reduce it or turn off the burner for some time just enough to cool the oil. Hot oil automatically burns your uncooked strip on top making it hard to cook on the inside.
10. Each side should take a maximum of 3 minutes to cook. Turn the other side to cook for another 3 minutes. You should observe a golden color and a crispy feel on the outside. Remember that cooking varies with the size of your strips. Large pieces take longer than smaller pieces. In this case, consider cutting medium sized chicken strips.
11. Remove the cooked chicken strips from the oil and place them on a plate lined with paper towels to drain off excess oil.
12. Serve when hot with any available sauce.
Traditional Baked Chicken Tenders
Baking is the most classical way to make your chicken. Baked chicken strips are oil-free which makes them healthy. They are junk-free because they are prepared in an oven with less oil unlike deep frying where you will need to immerse the whole chicken in the oil. It can be consumed by virtually anyone with any condition the elderly, por feeders and kids who have weak developing teeth as thechicken strips are tender and boneless. Well, if losing weight is your battle at the moment don’t worry this is not a meal to make you add massive weight at once.
It is usually sweetened with the tasty honey mustard sauce. Get the guide from the recipes below and be an expert chef without any paid professional studies in your kitchen.
Baked Chicken Tenders
This recipe is specifically created to serve four individuals. Therefore, you can adjust the quantity of your ingredients to suit your needs. Additionally, you can add extra pepper, garlic or wine to your desired results.
Nutrients facts of baked chicken strips per serving.
- Total Calories 214
- Total Fat 3.4
- Saturated fat 0.9
- Carbohydrates 19g
- Protein 22.4g
- Cholesterol 46mg
- Sodium minerals 248mg
- Potassium 208mg
- Sugars 18mg
- Dietary fiber 0.3g
- Vitamin C 1mg
- Iron minerals 1.1mg
- Calcium 29mg
- Niacin 11mg
- Magnesium 23mg
- Folate 2.5mcg
- One cup Italian brown breadcrumbs.
- Two tablespoons grated Parmesan cheese.
- Two tablespoons of fresh minced garlic.
- One tablespoon of dried garlic powder.
- one tablespoon of dried powder clove.
- One tablespoon of salt.
- One tablespoon of black pepper.
- Three cups of red wine.
- 1/4 cup vegetable oil.
- Eight boneless and skinless chicken breast halves.
Utensils and Equipment’s required.
- Clean Salt shaker can.
- One clean dish that has a tight seal (to be used in marinating)
- 3 Clean bowl for mixing.
- Stopwatch for timing
- Barbecue grill oven that shows temperature and someone can comfortably set the heat levels.
- Fridge for ideal maintenance of temperature especially while marinating the raw chicken meat.
- The Kitchen drying wire gauze
- The aluminum foil packing sheet
- A Pair of Kitchen food gloves
- A pair of the Kitchen thermal gloves
Step 1: Take the dish with a tight seal and place the sliced boneless chicken meat and add one tablespoon of garlic powder and one tablespoon of dried powder clove then turn the meat to absorb the powder mixture thoroughly. Please wear the kitchen food gloves
Step 2: Pour the three cups of wine into the meat garlic mixture and seal the dish and chill it in a refrigerator for three hours.
Step 3: After marinating the chicken strips in red wine and garlic powder mixture remove them from the dough and place the pieces of meat in a kitchen wire gauze to allow them to drip off the excess wine. Remember to drain off the wine because it cannot be used in any other recipe nor be consumed.
Step 4: Take another clean bowl and mix the Italian brown bread crumbs and Parmesan cheese; set it aside after mixing.
Step 5: In a separate bowl, combine minced garlic and the vegetable oil. Dip each chicken meat strip into the oil and place it in the bowl containing bread crumbs and parmesan cheese mixture for coating with the crumbs.
Step 6: Place the coated strips on an oiled baking grill oven (sprayed with sufficient oil) and set the temperature to F350° for close some 20 minutes or until the chicken strips turn golden brown. Remember to use your thermal kitchen gloves to protect your fingers from burning while handling the hot oven.
Step 7: Place on an aluminum foil sheet to retain the heat as you are cooking others.Serve the baked chicken strips while still hot.
Store in a sealed dry dish and place them in a deep freezer if you want to consume the baked chicken strips later during the day. They can only last for two days. Always pre-heat to a temperature of 300°F for 3 minutes.
Not all foods are nutritious, and some of these details are quite important to consumers. Every piece of strip you consume every day has a significant value to your diet but this important information is usually never detailed in the menus of many restaurants.
For this recipe it would be wise to first consult your dietitian if you have any dietary issues before preparing this recipe for personal consumption.Since the baked chicken strips are dry, the honey mustard sauce is preferred to sweeten the meal after the dip.
Honey mustard recipe
Preparation time: 7 minutes
The honey mustard recipe below is creatively made to serve 4 people.
Utensil to use
- Lemon squeezer
- ½ cup of Dijon mustard
- ½ cup of honey
- Three tablespoons of cornstarch.
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- ½ cup of Kraft mayonnaise (other brands are not suitable for making this sauce)
- 5 full tablespoons of fresh lemon juice.
- Use a whisk to mix all the ingredients for 4 minutes non-stop till the ingredients blend.
- Chill it and don’t use it if it has overstayed for more than five days.
Nutritional value of honey mustard sauce
- Amount Per 100 grams.
- Total Calories 464
- Total Fat 41g
- Saturated fat 5g
- Polyunsaturated fat 23g
- The monounsaturated fat amount 11g
- Cholesterol amount contained 29mg
- Sodium minerals included 650mg
- Potassium minerals 20mg
- Total Carbohydrate amount 23g
- The dietary fiber contained 0.4g
- Sugar amount 16g
- Protein amount 0.9g
To prepare such a great meal, baked chicken strips with honey mustard requires patience and a follow-up of the step-by-step guidelines outlined in the recipe. Do not forget you can use any other type of sauce that you feel will go as per your desired taste or any available sauce from your nearest restaurant you.
Creativity is always given a chance because through it more ideas are generated in the dynamic industry of chicken cookery.The chicken industry is quickly evolving around us and we all want to share and take that experience in our homes.
Raising Cane's Recipe + Sauce
Raising cane chicken fingers company locally known as “Canes” is a fast-food restaurant chain dedicated to preparing chicken strips that were founded by two business partners namely, Todd Graves and Craig Silvey in Baton Rouge, Louisiana in 1996. Its headquarters is in Louisiana.
Do you like Chicken tenders to the point that you cannot spend a week without eating them? Well, today you need to take your appetite a notch higher with Raising Canes sauce. We will reveal the secret behind the raising cane’s sauce the chicken tenders that turns every meal into a feast. A few who have discovered the taste of the combination know the reason why raising canes restaurants flock customers ordering the raising cane chicken strips.
If you are still doubting about raising cane chicken strips, get your doubts confirmed today through a simple treat of yourself with the chicken strips dipped in the secret raising cane sauce. These cuisines were creatively crafted to come up with something unique and scintillating. Let's open up with the famous Cane sauce recipe.
To get the perfect recipe of the raising canes sauce that you enjoy is quite a task. But, today, I challenge you to prepare your dipping sauce and chicken strips same as raising canes from your kitchen. A sauce that will make you crave more of the chicken fingers. It’s easy, it’s possible, and you only need to showcase your prowess like a chef.
Get the step-by-step guide to make the best sauce, to dip Chicken Strips just like how it is with the Canes.
This process will only require 10 min of your time to prepare the raising cane sauce for six individuals.
Nutritive Facts for this Sauce
- Calories 173 g
- Sodium nutrients 488 mg
- Total Fat contained 13 g
- Potassium nutrient available 0 mg
- Saturated Fat contained 2 g
- Total Carbs 14 g
- Polyunsaturated 0 g
- Dietary Fiber contained 0 g
- Monounsaturated contained 0 g
- Sugars available 6 g
- Protein content available 1 g
- Cholesterol available in the sauce 10 mg
- Whisk or electric mixer
The Raising Cane Sauce Ingredients
- 1 cup of mayonnaise. (Hellman’s is the best mayonnaise by the way)
- ¼ cup of ketchup (Heinz ketchup is the best for canes)
- ½ teaspoon of Worcestershire sauce.
- 1 teaspoon of pure garlic powder.
- ¼ teaspoon of salt.
- 1 teaspoon of fresh grounded black pepper.
- ¼ cup of fresh lemon juice
Directions to make the most magnificent raising cane sauce.
- Pick a clean small sized bowl and pour the one cup of mayonnaise.
- Add the quarter a cup of ketchup.
- Add a quarter a cup of fresh lemon juice.
- Put one teaspoon of Worcestershire sauce to the mixture
- Add to the mixture one teaspoon of pure garlic powder for a spicy aroma that is a twin to appetite.
- Do not forget to season the mix with a quarter tablespoon of salt.
- Final addition, make the sauce spicy hot by adding one teaspoon of fresh grounded black pepper.
- Mix the whole combination of the ingredients. Mix for 4 minutes until the mixture is well blended.
- Complete your sauce by storing the 2 cups yields of sauce in an air-tight container for 1 hour before serving. Chill it in a refrigerator if you might wish to use it later during the day.
Caution! Do not use the sauce stored beyond 14 days. It is an overstayed sauce and can upset your stomach.
Preparation of the delicious sauce is not enough; knowing how to prepare Fried Chicken strips is what will make you a professional home chef in your kitchen. Take Canes to your kitchen. It is essential to know what the fried chicken strips are to familiarize with the recipe below.
These are the deep-fried chicken meat of tenuously attached underside of the breast. The fried chicken strips are made crispy through seasoned bread crumbs. This is one of the easiest chicken strip recipe you will ever find.
Healthy Nutritional values of the Chicken Strips
- Calories: 450
- Fat: 20g
- Saturated fat: 2g
- Trans fat: 0g
- Carbohydrates contained: 50g
- Sugar in the chicken strip: 2g
- Sodium minerals contained in the fried chicken strip: 1,150mg
- A fiber of chicken which is: 3g.
- Protein available: 40g
- Cholesterol: 150mg
- Well sliced thin chicken breast meat.
- 2 Cups of Wheat Flour.
- 1 Cup of Seasoned brown breadcrumbs.
- 2 tablespoons of Salt for more seasoning.
- 2 tablespoons of Baking Powder to raise the dough during frying.
- 2 Eggs please separate the York and remain with the albumen (it is the most preferred).
- 2 Cups of Buttermilk.
- 1 Tablespoon of pure garlic powder
- 1 liter of Corn Cooking oil
- Deep fryer pan or deep fryer pressure cooker (it is recommended because it saves time and energy compared to open deep fryer pan)
- Whisk and a bowl or electric mixer (these utensils help in mixing the ingredients uniformly)
- Egg York separator (it helps in easy separation of the yellow Yoke from the albumen of an egg)
- Sealable container.
Step 1: Cut the thick juicy chicken breasts into strips (the strips should be thin).
Step 2: Mix using a whisk 2 Eggs, 2 Cups of Buttermilk and one tablespoon of dried garlic powder.
Step 3: Pour the mixture into the sealable container containing the raw chicken strips.
Step 4: Refrigerate the container having the chicken meat and the spices for 2-4 hours to help marinate the strips properly.
Step 5: In a bowl mix 2 Cups of Flour, 1 Cup of well-Seasoned brown Bread Crumbs, two tablespoons of Salt and two tablespoons of Baking Powder.
Step 6: Toss the chicken pieces of meat into the powder-like mixture and shake individually.
Step 7: Repeat tossing the pieces of chicken back again into the blend it was marinating in while the fridge.
Step 8: Toss the chicken pieces back to the dry powder-like mixture and jiggle them one last time to achieve double coat.
Step 9: Deep fry the second coated pieces of meat for 3-4 minutes at a temperature of 330°F.
Step 10: Remove when the pieces turn golden brown and place them in the drying gauze to eliminate excessive cooking oil.
Serve the chicken strips while hot, the meal is tasty when taken with the combination of the raising cane sauce.
KFCs Chicken Tenders Recipe
The KFC chicken is famous for the unique taste around the world. The hidden chef cooking art in the corridors of the great feeling is in the recipe. The KFC recipe was initially written by Sanders Colonel, the owner of KFC. Currently, it is still in a safe inside the arch of the headquarters of KFC in Louisville since the year 1930. Rumors reports claim the KFC recipe is made up of 11 ingredients containing herbs and spices.
Backstory on the KFC recipe
In 1983, William Poundstone tried his best to find out the KFC recipe. He conducted a laboratory research. later, he published a recipe book, “BIG SECRETS.” It is unfortunate that William Poundstone was not successful in his research. His findings produced a different flavor and taste from what the KFC offers.
In 1982, KFC company had a contradiction with Marion-Kay recipe. The secret blend of the eleven herbs and spices, almost similar, to the Sanders recipe. He was later barred from supplying to KFC franchises.
In AUG 2016, the secret recipe of the KFC spread through the Chicago Tribune headline reports. The headline Joe Ledingtone (a nephew by marriage to colonel sanders).
Since the reports emerged, chefs have been trying to prove the revealed copy of the KFC recipe. Try with out in trying to prepare the same tasty chicken you buy at the KFC outlets.
The recipe below is a close duplicate of the original copy of the KFC recipe. Written by Joe Ledingtone (a nephew by marriage to Colonel Sander, the founder of the KFC).
- Total Fat content 12 g
- Saturated fat contained 3.3 g
- Polyunsaturated fat content 2.7 g
- Monounsaturated fat content 4.8 g
- Cholesterol content 87 mg
- Sodium minerals content 77 mg.
- Potassium minerals content 239 mg.
- Total Carbohydrate nutrition content 1.8 g
- Dietary fiber content 0.1 g
- Sugar content 0 g
- Protein nutrients content 30 g
To serve 4
- 2 chickens as a whole and slice them into slender pieces.
- 1 liter of sunflower frying oil (or olive frying oil)
- four eggs (the albumen fluid only do not include the egg yolk)
- 1 cup of fresh milk.
- 2 cups of wheat flour (you can use brown wheat flour or white wheat flour)
Do not forget, the unique herbs and spices revealed by Joe Ledingtone of the Sander's family.
Herb and Spice Mixture
- 2/3 tablespoon of sea salt
- 1/2 tablespoon of dried thyme powder
- 1/2 tablespoon of dried basil powder
- 1/3 tablespoon of dried oregano powder
- One tablespoon of celery salt
- One tablespoon of dried black pepper berries
- One tablespoon of dried mustard
- Four tablespoons of paprika
- Two tablespoons of garlic salt
- One tablespoon of ground ginger powder
- Three tablespoon of white pepper powder
- 2 Clean Bowl.
- Electronic mixer or a steel whisk.
- Electric deep fryer pressure cooker. (it cooks faster than a frying pan and saves energy)
- Egg yolk separator funnel.
Time: 25 Minutes
Step 1: With the help of a sharp knife slice the chickens into small shards and with the help of won’t remove the bones.
Step 2: Pick a clean bowl and mix the above spices and herbs with the wheat flour of your choice. Mix them to form a blend of the powder mixture.
Step 3: Use an egg separator to separate the whites from the egg yolk and place whites in a clean bowl. Preserve the yellow egg yolk for other recipes.
Step 4: Add to the bowl, containing the whites (egg albumen), one cup of milk and use a whisk to mix.
Step 5: Pour the sunflower oil into the deep-frying pressure cooker and heat to 130°C – 170°C it is the ideal temperature. Many prefer heating the oil above 170c. This is because the chicken might lower the temperature. If the chicken was chilled chances are high that the temperature might reduce. But worry not since the boiling oil temperature will heat it once you begin or start cooking).
Step 6: Lastly, deep every piece of chicken in the mixture of milk and egg whites to make it wet. Then dip the piece of chicken into the powder mixture mixed above. Repeat the process for binary coating. Cautiously, deep fry the chicken fillets three at a time and not four pieces if you’re using a smaller fryer. Do not congesting the deep fryer because you might end up with undercooked chicken fillets. Remember, if you have a larger fryer you can fry more than four fillets. Try to maintain the same temperature during the frying process.
Step 7: Remove the fried chicken fillets from the hot oil. When the chicken pieces cook to golden brown and place them on a drip wire rack to drain the excess sunflower oil.
Serve while still warm.
Chill it in a refrigerator in a dry container and do not consume it if it overstays in more than three days. Remember to always heat again in a microwave at a temperature of 150° C for three minutes.
This recipe, a duplicate of the KFC, appears to be rich in flavor than what is usually in retail in many restaurants. You can add more cups of flour to the mixture. The goal is to achieve a flavor almost similar to what the KFC offers in its outlets.
Many chefs prefer the rich flavor, as outlined in the recipe above. Some people say the taste appears to be the old fashion flavor of what Colonel used to offer in early 1970's.
Try to taste the first two fried chicken fillets to judge if the flavor is too strong. If it is too much for, you are at liberty to add more flour to the taste you will enjoy.
Creativity is awesome, try to marinate the chicken pieces with some buttermilk and salt. Place the mixture in an ideal temperature to stay overnight. The expected results are juicier and tender meat. Either way, a homemade meal beats any takeout.