Louisiana Chicken Strips Recipes

LOUISIANA CHICKEN

Steps:

• Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

LOUISIANA CHICKEN STRIPS

Steps:

• Mix spices, herbs and oil together in small bowl and set aside.
• Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
• Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
• Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
• Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
• Return chicken to pan, stir and simmer another 3 to 5 minutes.
• Serve over hot rice.

CAJUN BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking pan with cooking spray.
• Mix panko and plain bread crumbs together in a shallow bowl. Add Creole seasoning and pepper; mix thoroughly. Beat eggs in another bowl.
• Cover tenderloins in flour, then dip in egg mixture, following with a heavy coating of bread crumb mixture. Place the breaded chicken pieces in the greased pan.
• Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes, turning chicken pieces halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN

Steps:

• In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
• Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
• In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
• You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

LOUISIANA CHICKEN

Steps:

• Brown the chicken pieces in the oil.
• Remove the pieces.
• Stir the flour into the drippings and cook until brown.
• Add the celery, pepper and onion and cook until tender.
• Add the soup powder, water, salt and paprika, bring to a boil.
• Cook for 5 minutes.
• Place the chicken in a baking dish.
• Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.