Chicken Strips
Crispy on the outside, tender and juicy on the inside. These homemade chicken strips are incredibly easy to make and are a guaranteed hit with both kids and adults. A perfect weeknight dinner or game day snack!
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Chicken
- b.Pat the chicken breasts completely dry with paper towels. This helps the coating stick better.
- c.Cut each breast lengthwise into 3-4 even strips, about 1/2 to 3/4-inch thick.
- 2
Step 2
- a.Set Up the Breading Station
- b.Arrange three shallow dishes or plates.
- c.In the first dish, whisk together the all-purpose flour, paprika, garlic powder, onion powder, 1 teaspoon of salt, and the black pepper.
- d.In the second dish, whisk the eggs and milk together until they are pale yellow and uniform.
- e.In the third dish, combine the panko breadcrumbs with the remaining 1/2 teaspoon of salt.
- 3
Step 3
- a.Coat the Chicken Strips
- b.Working one strip at a time, first dredge it thoroughly in the seasoned flour mixture, shaking off any excess.
- c.Next, dip the floured strip into the egg wash, allowing any excess to drip back into the dish.
- d.Finally, press the strip firmly into the panko breadcrumbs, ensuring it's completely coated on all sides. Place the coated strip on a clean plate or wire rack.
- 4
Step 4
- a.Shallow-Fry the Chicken
- b.Pour the vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/4-inch. Heat over medium-high heat until the oil is shimmering, about 350°F (175°C). To test, drop a breadcrumb in; it should sizzle immediately.
- c.Carefully place a few chicken strips into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
- d.Fry for 3-4 minutes per side, until the crust is a deep golden brown and the chicken is cooked through.
- e.The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- 5
Step 5
- a.Drain and Serve
- b.Using tongs, transfer the cooked chicken strips to a wire rack set over a baking sheet to drain. This prevents them from becoming soggy.
- c.If desired, sprinkle lightly with a pinch of salt while they are still hot.
- d.Serve immediately with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch dressing.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double-dredge the strips: flour, egg, flour again, then egg again, and finally panko.
- 2Use the 'dry hand, wet hand' technique: use one hand for the dry flour/panko and the other for the wet egg wash to prevent clumpy fingers and an uneven coating.
- 3Maintain oil temperature. Don't overcrowd the pan, as this will lower the oil's temperature and result in greasy, unevenly cooked chicken.
- 4To keep cooked batches warm, place them on the wire rack in a preheated oven at 200°F (95°C) while you fry the remaining strips.
- 5Let the breaded chicken rest for 5-10 minutes before frying. This helps the coating adhere better and not fall off during cooking.
Adapt it for your goals.
Spicy Chicken Strips
Add 1/2 to 1 teaspoon of cayenne pepper to the flour mixture for a spicy kick.
Herbed Chicken StripsHerbed Chicken Strips
Mix 1 tablespoon of dried Italian seasoning or a mix of dried parsley and oregano into the panko breadcrumbs for an herby flavor.
Healthier Baked VersionHealthier Baked Version
Preheat oven to 400°F (200°C). Place breaded strips on a wire rack set on a baking sheet. Spray generously with cooking oil spray. Bake for 15-20 minutes, flipping halfway, until golden and cooked through.
Air Fryer VersionAir Fryer Version
Preheat air fryer to 380°F (190°C). Place strips in a single layer in the basket, spray with oil, and cook for 10-12 minutes, flipping halfway, until crispy and cooked through.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free panko breadcrumbs.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a high-quality lean protein, crucial for building and repairing muscle tissue, supporting bone health, and maintaining a healthy metabolism.
Rich in B Vitamins
Chicken is a good source of B vitamins, particularly Niacin (B3) and B6. These vitamins are essential for converting food into energy, supporting brain function, and forming red blood cells.
Frequently asked questions
Each serving (about 3-4 strips) contains approximately 580-620 calories, depending on the size of the strips and the amount of oil absorbed during frying.