CHILI'S CHICKEN CRISPERS
Chili's Chicken Crispers with the delicious shatteringly crispy crust that Chili's crispers famously have, but made at home! So easy to make and also a great batter for fish and chips!
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil in a dutch oven to 350 degrees.
- In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined.
- Add in the self rising flour.
- In a second bowl add 1 cup of flour.
- Dip each piece of chicken into the batter, then into the flour.
- Add the chicken to the oil in small batches and fry for 8-10 minutes, or until golden brown and cooked through.
Nutrition Facts : Calories 149 kcal, Carbohydrate 15 g, Protein 15 g, Fat 2 g, Cholesterol 50 mg, Sodium 418 mg, ServingSize 1 serving
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
BAKED CHILI LIME CHICKEN TENDERS RECIPE
These Baked Chili Lime Chicken Tenders are the perfect combination of sweet and tangy. They come together in minutes and taste absolutely amazing.
Provided by Camille Beckstrand
Categories Main Course
Time 3h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
- In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.
- Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
- Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
- Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
- Garnish with sliced green onions and sesame seeds.
Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 97 mg, Sodium 1025 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHILI CHICKEN STRIPS
Instead of ordinary bread crumbs, seasoned crushed corn chips coat these slightly crunchy chicken fingers. This came from Taste of Home Annual Recipes cookbook!
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine the first eight ingredients. In another bowl, beat egg. Dip chicken strips in egg, then coat with corn chip mixture.
- In a large skillet, cook half of the chicken in 2 tbls. butter for 8 to 10 minutes or until the juices run clear. Repeat with remaining chicken and butter. Yield: 6 servings.
Nutrition Facts : Calories 220.7, Fat 10.1, SaturatedFat 5.5, Cholesterol 121.4, Sodium 160.6, Carbohydrate 3.1, Fiber 0.3, Sugar 0.2, Protein 27.9
CHILE LIME CHICKEN TENDERS
Ancho chile powder and fresh lime add distinctive flavors to this tender recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 6 g, TransFat 0 g
SWEET CHILI CHICKEN STRIPS RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 18
Steps:
- To prepare the sauce-in a medium saucepan combine the chicken broth, soy sauce, rice vinegar, sweet chili sauce, oil, sugar, and cornstarch. Bring to a boil, reduce heat and simmer until the sauce is slightly thickened. Remove from the heat and set aside. Heat oil in a deep fryer to 375 degrees. Pour buttermilk into a shallow bowl. In another shallow bowl, whisk together flour, cornstarch, salt and pepper. Dip each chicken strip first into the buttermilk and then roll in the flour mixture until evenly coated. Place chicken strips into the hot oil, a few at a time and deep fry the chicken strips in batches until golden brown and the chicken is fully cooked (the internal temperature has reached 165 degrees). Remove from the oil with a slotted spoon and drain on paper towels. Immediately toss the chicken strips with the sauce. Garnish chicken strips with green onions and sesame seeds.
WHITE CHICKEN CHILI
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
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