Best Awesome New Orleans Spicy Chicken Strips Recipes

JAZZY NEW ORLEANS CHICKEN

Jazzy New Orleans Chicken image

This is one of my families favorite chicken dishes. It's easy, and everything is made in one pot. This mom likes that.

Provided by Charlene

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 17

Ingredients

1 (3 pound) whole chicken, skin removed and cut into pieces
⅓ cup all-purpose flour
1 tablespoon vegetable oil
½ pound smoked sausage
2 cloves garlic, minced
1 onion, chopped
2 red bell peppers, chopped
3 roma (plum) tomatoes, chopped
1 teaspoon brown sugar
¾ teaspoon dried thyme
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground allspice
1 ½ cups long-grain white rice
2 ¼ cups chicken stock
1 tablespoon chopped fresh parsley, for garnish
1 lemon - sliced, for garnish

Steps:

Dredge chicken in flour, turning to coat all over.
In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.
Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.
Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 39.3 g, Cholesterol 78.8 mg, Fat 39.9 g, Fiber 2.5 g, Protein 22.5 g, SaturatedFat 11.4 g, Sodium 565.7 mg, Sugar 3.9 g

ANGIE'S SPICY CHICKEN STRIPS

Angie's Spicy Chicken Strips image

MADE THIS UP ONE DAY TO PLEASE HUBBY. IT IS FAST,EASY,AND TASTES GREAT.WE HAVE IT OFTEN.IT IS GOOD FOR LUNCH OR SUPPER.

Provided by ANGIE TURNER

Categories Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

3 boneless chicken breasts
2 cups all natural all-purpose flour (hodgson mill what I use)
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon black pepper (coarse)
1 teaspoon cayenne pepper
1 cup milk
about 1/2 inch peanut oil, in skillet
texas pete hot sauce (FOR DIPPING)

Steps:

Cut chicken into desired size strips.
Heat oil in a frying pan or electric skillet until hot - about 350 degrees Fahrenheit (depends on pan).
Mix flour and seasonings on a plate.
Pour milk into a bowl.
Dip strips into milk, then into flour mixture, back into milk, back into flour mixture, then into pan with the hot oil.
Cook about 2-4 minutes on each side or until golden brown, according to strip size.
ALWAYS SERVE WITH TEXAS PETE (HOT SAUCE).

LOUISIANA CHICKEN STRIPS

Louisiana Chicken Strips image

This is one of my favourite chicken recipes - tasty, low fat, spicy and easy to prepare. I found it in "Pol Martin's Supreme Cuisine" and have made it many times over the years. Hope others enjoy it too.

Provided by Heather in Barrie

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground sage
1/4 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/4 teaspoon thyme
1 teaspoon oregano
1 1/2 tablespoons olive oil
4 boneless skinless chicken breasts, cut in strips
1 1/2 cups chicken stock, heated
1/4 cup black bean sauce (I prefer black bean) or 1/4 cup soy sauce (I prefer black bean)
1 1/2 teaspoons cornstarch
2 tablespoons cold water

Steps:

Mix spices, herbs and oil together in small bowl and set aside.
Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
Return chicken to pan, stir and simmer another 3 to 5 minutes.
Serve over hot rice.

Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.4, Cholesterol 71.1, Sodium 206, Carbohydrate 4.6, Fiber 0.3, Sugar 1.5, Protein 29.6