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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
Prepare the Chicken
Set Up the Breading Station
Coat the Chicken Strips
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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!
This american recipe takes 30 minutes to prepare and yields 4 servings. At 514.89 calories per serving with 48.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or appetizer.
Shallow-Fry the Chicken
Drain and Serve
Add 1/2 to 1 teaspoon of cayenne pepper to the flour mixture for a spicy kick.
Mix 1 tablespoon of dried Italian seasoning or a mix of dried parsley and oregano into the panko breadcrumbs for an herby flavor.
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.
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.
Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free panko breadcrumbs.
Chicken breast is a high-quality lean protein, crucial for building and repairing muscle tissue, supporting bone health, and maintaining a healthy metabolism.
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.
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.
While these chicken strips are a great source of protein, the shallow-frying method adds significant fat and calories. For a healthier alternative, try the baked or air fryer variations mentioned in the recipe, which use much less oil.
Yes. You can bread the chicken strips and store them in a single layer in the refrigerator for up to 4 hours before frying. You can also fully cook them and reheat in an oven or air fryer at 375°F (190°C) for 5-8 minutes to restore crispiness.
This can happen for a few reasons. Ensure the chicken is patted completely dry before flouring. Also, press the breadcrumbs firmly onto the chicken. Letting the breaded chicken rest for a few minutes before frying can also help the coating set.
Use a neutral oil with a high smoke point. Canola, vegetable, peanut, or grapeseed oil are all excellent choices for shallow frying.
The safest method is a meat thermometer (165°F / 74°C). If you don't have one, you can cut into the thickest part of the largest strip. The juices should run clear and the meat should be opaque white with no pink remaining.