Spicy Crispy Chicken Strips
Time: 20-30 minutes
Serves: 12-15 as an appetizer / party finger-food
Inspired by: I’ve always liked crispy chicken tenders/nuggets/strips, but wished there was a non-greasy version that had real chicken inside that was safe to eat. I thought it might be fun to use my blackening spice for this and try making them for a small party. I love the crispiness, and the spice gives them an awesome kick!
Ingredients:
- 2 lbs boneless, skinless, organic chicken breasts
- 1-2 eggs
- 1/4 cup olive oil (4 tablespoons)
- 1 cup (16 tablespoons) of crispy bread crumbs
- 1/4 cup of Spice it up …by Karen™ (more if you like super spicy)
Preparation:
- Preheat your oven to 400 degrees (or if you have a good toaster oven, there is no need to preheat, but you will need to cook these in batches)
- Get a non-stick cookie sheet or rub a bit of olive oil on a cookie sheet so your chicken will not stick as it cooks
- Lightly beat the eggs with a fork or whisk, and mix with the olive oil in small bowl
- In a low, wide bowl (such as a soup bowl), mix the bread crumbs well with the spice
- Cut chicken into strips – approximately 1.5 inches wide by 3 inches long
- Dip the chicken into the egg/olive oil mixure to coat and then roll in the breadcrumb mix
- Lay the chicken strips a half inch to an inch apart on the cookie sheet
- Bake until golden brown – probably at least 12 minutes, possibly as long as 20
Notes: Because these are getting so much more surface area covered with spice than making blackened chicken with whole or half chicken breasts, these can get pretty spicy – so if you like spice, but not too much, I suggest using a bit less spice and a bit more of the bread crumbs. For parties, I have prepared these on the cookie sheet early in the day and kept them refridgerated and then took them out to bake when ready to serve. You can bring them to room temperature first, but it really isn’t necessary.
Wine Suggestions: A medium bodied red with some good fruit and spice on it would be perfect. A Syrah or Southern Rhone blend, Zinfandel or a spicy older Barolo. Off dry whites are often a fantastic pairing for spicy foods such as a Riesling or Viognier/Condrieu.