Best Island Style Chicken Strips Recipes

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

SANIBEL ISLAND CHICKEN

Steps:

• Cook rice according to package directions; keep warm.
• Flatten chicken breasts slightly using a meat mallet.
• Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
• Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
• Remove chicken and keep warm.
• Wipe skillet with paper towels.
• Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
• Serve chicken over rice.
• Spoon sauce over top.

ISLAND STYLE CHICKEN STRIPS.

Steps:

• I used a bone in chicken breast which I got the strips from, but you're free to use boneless chicken breast if you'd like to save on time. Remember to wash the strips with the juice of a lime or lemon and cool water, then drain dry.
• Chop (finely) the scallions, thyme and parsley. Then add it to the bowl with the cracker crumbs and give it a good stir. I know this step is a bit strange to my Caribbean readers as we're seasoning the bread crumbs and not the chicken as we would traditionally do.
• Cut the chicken into 1/4 inch strips (don't fuss with being even), wash, drain and set aside. Crack both eggs into another bowl and toss in the black pepper and salt and give it a whisk. We now have the chicken cut into pieces, the seasoned crumbs and eggs. It's time to set up a batter and frying station. We'll need the veg oil in a deep pan (I used a small wok so the oil doesn't splatter onto the stove while frying) on med/high heat, a plate with the flour, the seasoned crumbs, the chicken strips, egg wash and have a paper towel lined plate or basket to drain off the excess oil when the chicken strips are done cooking.
• Take a piece of chicken and dust it in the flour, then into the eggs (make sure it's covered in the eggs mix) and drain off the excess egg and roll in the seasoned bread crumbs. Do about 4-5 of these so once you start adding to the hot oil, you'll have a few to go in at the same time.
• Your oil should be hot by now, so gently place each strip inches Flip after a couple minutes and keep an eye on them. If you find that they're browning too fast, turn your heat down a bit. It takes about 5-7 minutes to fully cook and have that lovely golden brown color. Drain on the paper towels and continue until all the chicken strips are cooked. Sprinkle (while hot) with a little sea salt (not mentioned in the ingredient list).