Best Copycat Chick Fil A Chick N Strips With Chick Fil A Sauce Recipe Foodcom Recipes

COPYCAT CHICK-FIL-A CHICKEN STRIPS RECIPE

Steps:

• Marinate the chicken tenders in the dill pickle juice for at least 15 minutes. While the chicken is marinating, beat together the milk and egg in a shallow bowl.
• Combine flour, sugar, salt, pepper, and paprika and mix until blended.
• Pour the oil into a heavy skillet or Dutch oven and heat on medium high.
• Coat the chicken in the egg and milk mixture and then dredged in the flour. Repeat, pressing the chicken into the flour on the second battering.
• When oil has reached 350 degrees, fry the strips in batches approximately 5 minutes per side until they are golden brown.
• Drain on a paper towel and serve with your favorite dipping sauce.

COPYCAT CHICK-FIL-A CHICK-N-STRIPS WITH CHICK-FIL-A SAUCE

Steps:

• Chick-fil-A sauce:.
• In a small bowl whisk together mayonnaise, honey, mustard, lemon juice, and bbq sauce.
• Fried Chicken:.
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium-sized pot, over medium-high, heat oil to 325 degrees F While oil heats, in a medium bowl, whisk togethers dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
• Once oil is heated, cook chicken until golden brown on each side and opaque in the center, about 2 to 3 minutes. Place cooked chicken on prepared baking sheet to drain. Serve with Chick-fil-A sauce.

COPYCAT CHICK-FIL-A CHICKEN STRIPS

Steps:

• Place the chicken tenders in a freezer zip-top bag, add pickle juice and refrigerate at least 4 hours.
• Remove from back and pat chicken dry with a paper towel.
• Add egg and milk to a small bowl and beat.
• Add flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder and celery powder to another bowl.
• Add oil to a large skillet or saute pan to 1/4 in deep. Heat to medium.
• Dredge chicken in egg mixture then in flour mixture.
• Add chicken to hot oil and cook 4 to 5 minutes per side until golden brown.
• Drain on paper towels and serve hot.

CHICK-FIL-A: CHICK-N-STRIPS

Steps:

• Place the chicken on a cutting board. Cover with a sheet of waxed paper. With the smooth side of a meat mallet, pound to an even 1/4" thickness. Cut diagonally into 6 equal strips.
• In a small resealable plastic bag, combine the flour, sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. Shake to mix well. Add the chicken. Shake to completely coat the chicken with the flour mixture. Place in the refrigerator for at least 10 minutes.
• Preheat the oven to 450 degrees. Lightly mist a small nonstick baking sheet with oil spray. Set aside.
• In a small shallow bowl, combine the egg white and the milk. Beat with a fork until smooth. Place the bread crumbs on a small sheet of waxed paper set next to the egg-white mixture.
• One at a time, dip the chicken strips into the egg-white mixture, being sure to coat completely. Allow any excess egg-white mixture to drip off. Dip into the bread crumbs to coat completely. Place, not touching, on the reserved baking sheet.
• Lightly mist both sides with oil spray.
• Bake for 4-6 minutes per side, or until the breading is crisp and the chicken is no longer pink inside.