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    You are in: Home / Recipes / Zippy Dippy Chicken Strips to Bake or Fry Recipe
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    Zippy Dippy Chicken Strips to Bake or Fry

    Zippy Dippy Chicken Strips to Bake or Fry. Photo by Diana #2

    1/1 Photo of Zippy Dippy Chicken Strips to Bake or Fry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 30 mins

    20 mins

    PaulaG's Note:

    This recipe is all about you. You be the judge as to the amount of heat from the chili sauce and make the decision "to fry or not". Baked or fried these strips are delicious, crunchy and well seasoned. Please note: The prep time includes the marinade time and the cook time is for baking the strips.

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken Strips

    Dipping Sauce

    Directions:

    1. 1
      Lightly flatten the chicken breasts to even thickness. Cut each into 4 strips. In a bowl combine the buttermilk and hot chili sauce. Place the chicken strips into buttermilk mixture; cover with plastic wrap and refrigerate 1 hour.
    2. 2
      When ready to cook the chicken breasts, measure out the cornstarch and place in shallow dish. Beat eggs in a shallow dish with a couple of tablespoons water until thoroughly combined; set aside. Place the cornflake crumbs in a third shallow dish, stir in ground nuts and coconut.
    3. 3
      Remove chicken strips from buttermilk allowing excess milk to drain off. Dip each strip into cornstarch and then dip in egg. Roll each piece of chicken in crumb mixture, pressing down lightly to ensure even coating. As the chicken strips are coated, place on a baking rack and allow to stand for 15 to 20 minutes.
    4. 4
      For Frying: In a heavy skillet over medium high heat, warm the oil. When oil is sizzling hot add in the chicken strips a few at a time. Shallow fry turning once, until golden brown and crispy, about 3 minutes per side. Place the cooked chicken on a clean baking rack and allow to stand in a warm oven until ready to serve. Repeat process until all of the chicken is cooked, adding oil as necessary.
    5. 5
      To Bake: Preheat oven to 400 degrees. Spray a baking rack with non-stick cooking spray. Place the coated chicken strips on rack, spay with cooking oil and place in preheated oven. Cook 10 minutes, turn strips and cook and additional 6 to 10 minutes or until crispy and cooked through.
    6. 6
      For the sauce: Put all ingredients in a small saucepan and warm over low heat. Serve and enjoy!

    Ratings & Reviews:

    • on May 30, 2011

      55

      I thought this was a creative use of contest ingredients and loved the fact the chicken strips were actually crispy when baked! The breading is fairly thick, but it has nice flavor. I liked the nutty coconut taste and sneaking in the flax seeds made me feel as if I were accomplishing a plus for the day. The sauce was pleasant, but I would reduce the vinegar next time. We enjoyed the sweet & the hot, it was just a little tangy for us. Thank you for your creative entry & god luck in the contest! :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011

      35

      Loved the hot sauce in the buttermilk. Great idea, and gave a wonderful underlying bite to the meat. Unfortunately, we didn't care for the coconut and macadamias in the crumb mixture. I also didn't see the need for the egg dip and cornstarch. I had two batches, one with and one without, and we didn't feel there was enough difference to warrant the extra work. Thanks chef, and good luck in the contest.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zippy Dippy Chicken Strips to Bake or Fry

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.4
     
    Calories from Fat 155
    29%
    Total Fat 17.2 g
    26%
    Saturated Fat 5.2 g
    26%
    Cholesterol 151.2 mg
    50%
    Sodium 534.4 mg
    22%
    Total Carbohydrate 65.8 g
    21%
    Dietary Fiber 4.3 g
    17%
    Sugars 20.9 g
    83%
    Protein 27.2 g
    54%

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