Does anyone have any good crispy chicken strip recipes?

I am wanting one that tastes like Kentucky Fried Chickens, or Dairy Queens.





Thanks.Does anyone have any good crispy chicken strip recipes?
Crispy Buffalo Chicken Strips Recipe


Ready in: %26lt; 30 minutes


recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)





Serves/Makes: 4


Ingredients:


1/2 cup flour


1/4 teaspoon cayenne pepper


1/8 teaspoon salt


1/4 cup low fat buttermilk


1/4 cup milk


1 egg, beaten


3 teaspoons hot pepper sauce


2 cups fine cornflakes crumbs


1/2 teaspoon cayenne pepper


1 1/2 pound boneless, skinless chicken breasts, cut in 1-inch strips


Cooking spray


Ranch or Bleu Cheese dressing





Directions:


Combine flour, cayenne pepper and salt in a small bowl. Combine buttermilk, milk, egg and hot pepper sauce in another small bowl. Combine cornflakes and cayenne in a third small bowl. Dip the chicken strips into the flour mixture, then into the egg mixture, and finally into the cornflake mixture.





Place the chicken on a baking sheet sprayed with nonstick cooking spray. Lightly spray cooking spray over chicken. Bake at 400: for 15 minutes or until crispy and chicken is done. (Or, fry in hot (375:) oil for a few minutes on each side until done). Serve with Ranch or Bleu Cheese dressing, if desired


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Crispy Baked Chicken Strips


30 min | 15 min prep |





These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.





Ingredients





* 2 boneless skinless chicken breast halves


* 1 egg, beaten


* 2 cups finely crushed cracker crumbs or plain breadcrumbs


* 1 teaspoon garlic powder


* 1/4 teaspoon table salt or kosher salt


* 1/4 teaspoon black pepper


* 1/4 teaspoon chili powder





Directions .


1


Cut chicken breasts into thin strips, about one inch wide.


2


Longer sections can be cut in half to have uniform pieces.


3


Mix cracker crumbs and seasonings well.


4


Dip chicken pieces into egg mixture, then dredge in crumb mixture.


5


Place on baking sheet sprayed with cooking spray.


6


Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.


7


Dip into favorite sauce, or enjoy just as they are!Does anyone have any good crispy chicken strip recipes?
8 slices white bread (about 8 ounces)*





3 tablespoons grated parmesan





2 tablespoons minced fresh parsley leaves





3/4 teaspoon kosher salt





Freshly ground black pepper





About 1 cup all-purpose flour, for dredging





2 large eggs, beaten





3 boneless skinless chicken breast, each about 8 ounces





Vegetable oil, for shallow frying





*(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)











Preheat the oven to 350 degrees F.











To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.











Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.











With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.











Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
Use boneless skinless chicken breast. Cut into the size strips you want.





In a shallow bowl, beat with a fork 2-3 eggs.





In a second bowl, put 1 cup flour, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Mix well.





Dip chicken strips into the egg mix, covering well. Then dip into the flour mixture.





Preheat about 1/2 to 1 inch of canola oil in a into frying pan. Once oil is hot, add chicken and do not turn until the bottom is a nice golden brown, then turn to cook other side.





This is delicious and you've just made me hungry!! I'll have to to shopping for chicken in the morning!
http://www.cooks.com/rec/search/0,1-0,crispy_chicken,FF.html


also just Google ';almost kfc'; and you will find a recipe.