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Fried Chicken Strips Recipe

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4.3 from 69 reviews

Crispy and flavorful Fried Chicken Strips made with tender chicken breasts coated in a seasoned flour mixture, double-dredged in egg and flour, then fried to golden perfection. Perfectly seasoned and juicy inside with a crunchy exterior, these chicken strips are an ideal snack, appetizer, or main dish served with your favorite dipping sauces and fries.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

Chicken

  • 1½-2 pounds chicken breasts, cut into 1-inch-thick strips or chicken tenders
  • 1 teaspoon kosher salt

Breading

  • 1¾ cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Wet Dip

  • 2 large eggs
  • ¼ cup whole milk

Frying

  • Canola oil (vegetable oil or peanut oil) for frying, enough to fill the skillet 2 inches deep

Instructions

  1. Heat oil: Add oil to a cast-iron skillet until it is about 2 inches deep. Heat the oil over medium-high heat until it reaches 365-375°F, being careful not to exceed 375°F to ensure proper frying temperature and avoid burning.
  2. Prepare rack: Place a wire rack over a rimmed baking sheet and set aside; this will be used to drain the excess oil from the fried chicken strips.
  3. Season chicken: Sprinkle the chicken strips evenly with 1 teaspoon kosher salt and toss to coat all pieces uniformly, enhancing their natural flavor.
  4. Mix dry ingredients: In a shallow bowl, whisk together the all-purpose flour, 2 teaspoons kosher salt, black pepper, onion powder, and garlic powder until well combined to create the seasoned breading.
  5. Mix wet ingredients: In a second shallow bowl, whisk together the eggs and whole milk thoroughly to prepare the dredging liquid.
  6. Bread chicken: Dredge 4-5 chicken strips in the seasoned flour mixture, shaking off any excess flour. Then dip each strip into the egg mixture, fully coating it, and dredge again in the flour mixture for a double coating to achieve a crispy crust.
  7. Fry chicken: Carefully place the coated chicken strips into the hot oil without overcrowding the skillet. Fry 4-5 pieces at a time for 5-6 minutes per side or until golden brown and the internal temperature reaches 165°F. Adjust heat if the chicken browns too quickly to prevent burning.
  8. Drain and repeat: Transfer the cooked chicken strips to the prepared wire rack to drain excess oil. Repeat the breading and frying process with the remaining chicken strips.
  9. Serve: Serve the fried chicken strips warm with your favorite dipping sauces and sides like fries for a delicious meal or snack.

Notes

  • Maintain oil temperature between 365-375°F for crispiness and to avoid greasy chicken.
  • Do not overcrowd the skillet while frying to ensure even cooking and prevent oil temperature from dropping.
  • Double dredging the chicken strips helps produce a crispy and durable crust.
  • Use a wire rack to drain excess oil instead of paper towels to keep the coating crisp.
  • Adjust seasoning in the flour mixture based on personal preference.
  • Use a thermometer to ensure chicken reaches an internal temperature of 165°F for food safety.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://ellarecipe.com/fried-chicken-strips-recipe/