Homemade BBQ Seasoned Chicken Strips Recipe

Jennifer Orrange Recipes Jun 28, 2010 No comments

This is a great recipe to get your kids involved and understanding the preparation of food. It can get a little bit messy! This is a chicken recipe that can be adapted and changed to your tastes – this specific mixture is a little spicy, and you can make it less or more so according to how much kick you like in your food!

You could also serve this with home-made chips for a much healthier, but still flavoursome takeout style dinner – or with soft tortilla wraps, and a homemade garlic sauce made simply with: 2tbsp mayonnaise, a handful of chopped chives, and one minced garlic clove, all mixed together for a yummy sauce.

For this homemade BBQ chicken strips recipe, you will need the following ingredients:

  • 8 skinless chicken breasts (boneless)
  • 4 eggs
  • 1 cup of flour – around 4tbsp, seasoned with salt and pepper
  • 4 tsp smoked paprika
  • 1 tsp cracked black pepper, 1 tsp salt
  • 2 tsp garlic powder
  • 2 tsp BBQ seasoning
  • Oil, or oil spray

Method of Preparation:

Preheat your oven to 220C, or 425F.

Firstly, chop your chicken into strips, or smaller pieces to make nuggets. Pat them dry with some kitchen towel to get rid of the excess moisture.

Arrange the flour, eggs, and all of your seasoning on 3 different plates.

First, the flour. Add your chicken to the flour, and ensure that every part of the chicken is covered. Shake the chicken clear of the excess flour.

For the second stage for your recipe, whisk the eggs on the plate, yolks and whites together, with a little salt. The salt will break up the membrane of the egg white much more easily, meaning the mixture will come together better. Dip your chicken into the eggs, and again, shake free of any excess, but make sure it is completely covered.

Make sure your seasonings are combined fully. Add the chicken to the plate of seasoning, roll it in the seasoning, and ensure it is completely covered.

Add to an oven tray and cook for around 12-15 minutes. As the chicken is reasonably small, the cooking time is less. A nice way to finish the dish is to end the cooking by putting them into a frying pan with a little oil, or cooking spray, and fry for 2-3 minutes until golden. This makes it nice and crispy, where oven cooking alone cannot.

Serve with home-made chips: Chop 4 baking potatoes into ‘chips’ – either in rectangular shapes, or wedges. Simmer for 2-3 minutes in boiling water, or put in the microwave covered in water for 5 minutes. This starts the cooking process and removes some of the starch. Cooking them fully would make them too soft for roasting.

Drain the potatoes. Add some seasoning: salt, pepper, your choice. Add a drop of oil and mix round until fully covered. Pop onto a baking tray and cook at 180C/350F for around 30-40 minutes, until golden. These are wonderfully tender, as the precooking softens the potato and means the texture is lovely and fluffy.

Add the chicken, a dollop of the garlic sauce and enjoy!

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