Oven Fried Chicken Strips Recipes

OVEN BAKED CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees. Melt the butter and pour it on to a large rimmed baking sheet, such as a sheet pan.
• If using chicken breasts, slice into strips, each about 1 inch wide.
• Add the flour, paprika, garlic powder, onion powder, and half of the salt and pepper to a shallow dish. Add the eggs to a second shallow dish and beat well. Add the panko and remaining salt and pepper to a third shallow dish.
• Dip the chicken strips in the flour, then egg, then Panko. Press the strips into the Panko to ensure the chicken is evenly coated.
• Add the chicken strips to the pan with the melted butter.
• Bake for 10 minutes and then flip each piece of chicken over. Continue baking for 10-15 minutes or until the chicken is cooked through.

HEALTHY OVEN FRIED CHICKEN STRIPS

Steps:

• 1. Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Add garlic powder, original blend Mrs. Dash, and black pepper to crumbs.
• 2. Place crumbs in one small dish and egg substitute in another.
• 3. Next, coat raw chicken. First with egg and then with crumbs.
• 4. Place strips on a baking pan sprayed with nonstick spray (Pam). Add a light mist of nonstick spray on top and place in the oven.
• 5. Cook for 10 min. Then turn strips over and spritz with another light mist of nonstick spray. Cook for an additional 7 to 10 minutes, or until chicken is fully cooked and crumb coating looks crispy. 8 strips 277 calories

OVEN FRIED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

OVEN-FRIED CHICKEN TENDERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

BEN'S OVEN FRIED CHICKEN STRIPS

Steps:

• Preheat oven to 350.
• Mix Butter,Garlic powder, Egg and Hot Sauce until smooth.
• In separate pan, combine Dry bread crumbs, Finely grated cheese, and Parmesan cheese.
• In another pan, mix Flour, Salt and Pepper.
• Rinse and pat dry Chicken strips.
• Dip Chicken strip in the wet mixture.
• Dredge in the flour
• Place in Breadcrumb mixture and sprinkle it over the top of it (I patted it a little to make sure it was sticking good, then flipped it over and did it again).
• Place strips on a wire rack on top of a cookie sheet.
• Bake for 30-35 Minutes.

OVEN-FRIED CHICKEN STRIPS

Steps:

• Heat oven to 400ºF.
• Spray baking sheet with cooking spray. Place flour in pie plate; beat eggs in separate pie plate until blended.
• Dip chicken, 1 tender at a time, in flour, then in egg, then in crushed stuffing, turning to evenly coat both sides of each tender with each ingredient; place on prepared baking sheet. Spray with additional cooking spray.
• Bake 15 to 17 min. or chicken is done and golden brown, turning after 8 min. Serve with ketchup.

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 425 degrees.
• Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
• Put the chicken into a gallon size zip lock bag.
• Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
• Seal the bag and smoosh the chicken around to coat evenly.
• Add the flour to the bag.
• Seal the bag again and shake to coat.
• Crack eggs into bowl, and whisk.
• Add sour cream. (start with 1/2 cup and add to make thicker).
• Beat well to incorporate. It will be thick.
• Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
• Take a piece of chicken and shake it to knock off excess flour.
• Dip it into the batter to coat it on all sides.
• Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
• Place on sheet.
• Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
• *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.

OVEN FRIED CHICKEN TENDERS

Steps:

• Preheat oven to 450.
• Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
• Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
• Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
• Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.