The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!
For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!
It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!
Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!
Discover also the:
Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)
Recipe Chicken strips
PREPARATION TIMES
Preparation
Cooking
Total
2 minutes
5 minutes
7 minutes
Ingrediants
Quantity for 2 people
300 gr of chicken breast
1 tablespoon of extra virgin olive oil
1 tablespoon and a half of flour (or potato starch or cornstarch)
a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
salt
pepper (optional)
Method
How to make Straccetti
First of all, slice the strips of the size of 4 – 5 cm
Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:
Finally, flour the strips with the remaining flour.
Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.
If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.
Who needs chicken? These Baked Buffalo Tofu Strips are a great vegetarian alternative to the long time favorite of buffalo chicken. They’re breaded in panko and baked to perfection. That’s right, no frying needed! It’s truly one of my most favorite ways to eat tofu.
The panko seasoning is the star of the show. Tofu doesn’t have any real flavor so you have to put it with a lot of boldness to get anything out of it. That’s why I seasoned the hell out of the breading mixture. But, feel free to add more to it and adjust accordingly to your tastes. Just keep in mind that this is where the MOST of your flavor is going to come from. It should taste very spicy and very salty!
Baked Parmesan Chicken Strips are easily made by coating chicken tenders in a mix of crushed croutons and fresh Parmesan cheese. This baked chicken strip recipe is simple, delicious and a family favorite!
Baked Parmesan Chicken Strips are very frequently requested by my kids – even the really picky ones! They all love chicken strips, and although the traditional fried variety are super tasty, I don’t love the frying process! My kids don’t even seem to notice that these are a little bit healthier because they have so much flavor and they are still crispy on the outside too.
One of the things that makes this recipe so unique is the use of croutons in the chicken coating. Most chicken strip recipes use flour, but using croutons helps to make the coating crispier and packed with tons of flavor because of the seasoning in the croutons. The parmesan cheese in the coating also adds a lot of flavor as well.
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Ingredients in Baked Chicken Strips
1 1 /2 cups seasoned croutons
1/3 cup fresh Parmesan cheese (grated)
1 tsp dried parsley
1/4 tsp garlic salt
2 egg whites
1 Tbsp water
1 lb chicken tenders
2-3 cups milk (enough to cover the chicken)
How to make Baked Chicken Strips
About 30-60 minutes before making the chicken strips, place the chicken tenders in a shallow pan or bowl. Pour enough milk over the chicken tenders, just enough to completely cover them. Put the dish in the refrigerator. Soaking the chicken tenders in milk results in moist, juicy chicken strips – just make sure not to soak them longer than an hour.
Preheat oven to 450°.
Place the croutons, parmesan cheese, parsley and garlic salt in a blender and blend until fine crumbs form.
In a small bowl, mix the egg whites and water together.
Dip the chicken tenders into the egg white mixture, making sure to coat all sides. Then dip the chicken into the bread crumb mixture and coat evenly.
Place the coated chicken on a greased baking sheet or in a glass 9X13 pan. Bake 14 to 16 minutes or until chicken has an internal temperature of 165°.
Baked Parmesan Chicken Strips
Baked Parmesan Chicken Strips are easily made by coating chicken tenders in a mix of crushed croutons and fresh Parmesan cheese. This baked chicken strip recipe is simple, delicious and a family favorite!
Print Pin Rate
Course: chicken
Cuisine: American
Prep Time: 30minutes
Cook Time: 15minutes
Servings: 4
Ingredients
1 1 /2cupsseasoned croutons
1/3cupfresh Parmesan cheesegrated
1tspdried parsley
1/4tspgarlic salt
2egg whites
1Tbspwater
1lbchicken tenders
2-3cupsmilkenough to cover the chicken
Instructions
About 30-60 minutes before making the chicken strips, place the chicken tenders in a shallow pan or bowl. Pour enough milk over the chicken tenders, just enough to completely cover them. Put the dish in the refrigerator. Soaking the chicken tenders in milk results in moist, juicy chicken strips – just make sure not to soak them longer than an hour.
Preheat oven to 450°.
Place the croutons, parmesan cheese, parsley and garlic salt in a blender and blend until fine crumbs form.
In a small bowl, mix the egg whites and water together.
Dip the chicken tenders into the egg white mixture, making sure to coat all sides. Then dip the chicken into the bread crumb mixture and coat evenly.
Place the coated chicken on a greased baking sheet or in a glass 9X13 pan. Bake 14 to 16 minutes or until chicken has an internal temperature of 165°.
Can you use chicken breasts to make chicken strips?
Using chicken tenders is the easiest way to make baked chicken strips because you don’t have to cut them up – they are already the perfect size!
If you don’t have chicken tenders on hand, you can use chicken breasts, you’ll just have to cut them into smaller strips.
To get a more tender strip, you need to cut against the grain of the chicken.Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. You can cut the strips to whatever size you’d like, just make sure to cut against the grain!
How to tell when chicken is completely cooked
The best way to cook chicken completely is to use a meat thermometer. For years, I just kinda guessed when my meat was cooked through and I wasn’t always right. I finally got a meat thermometer and now my meat is cooked perfectly every single time! Chicken needs to be cooked to a temperature of 165°F and as soon as it reaches that temperature, your chicken is ready.
What to dip chicken strips in?
We like to dip chicken strips in ranch dressing, but you can use ketchup or barbecue sauce or fry sauce or anything else that you like to dip your chicken in!
Baked Parmesan Chicken Strips are coated in a simple four ingredient breading made of croutons with fresh Parmesan cheese. These baked chicken strips are crispy on the outside and juicy on the inside.
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