If you’re looking for the perfect crispy, golden chicken strips, this recipe is for you. These classic chicken strips are easy to make and satisfyingly crunchy, making them the perfect weeknight meal or party snack.
Chicken breast is the star of the show, providing lean, tender meat that's perfect for frying. All-purpose flour forms the base of the coating, helping to create that coveted crispy texture. We add salt, black pepper, garlic powder, and onion powder to the flour to infuse flavor right into the crust. The eggs and milk act as a binding agent, helping the breadcrumbs stick to the chicken. Finally, breadcrumbs add extra crunch, while vegetable oil is used for frying, ensuring even cooking and a beautiful golden color.
These chicken strips are perfect with a side of homemade coleslaw or a fresh green salad. For dipping, try serving with honey mustard, ranch, or a spicy sriracha mayo for a kick.
Start by preparing your coating stations. In a large bowl, mix the flour with the salt, black pepper, garlic powder, and onion powder. This mixture will form the first layer of coating, so make sure it’s well combined.
In another bowl, whisk together the eggs and milk until smooth. This egg mixture will help the breadcrumbs stick to the chicken strips, so ensure there are no streaks of egg white remaining.
Pour the breadcrumbs into a third bowl. Now you have your assembly line ready: flour mixture, egg wash, and breadcrumbs.
Take each chicken strip and coat it in the flour mixture, shaking off any excess. This step is essential for a light, crispy coating. Next, dip the floured chicken into the egg mixture, letting any excess drip back into the bowl. Finally, roll the chicken in the breadcrumbs, pressing gently to make sure they adhere well.
Heat vegetable oil in a large skillet over medium-high heat. It’s important to get the oil hot enough for frying, but not smoking. You can test it by dropping a small breadcrumb into the oil; if it sizzles and turns golden quickly, you’re good to go.
Fry the chicken strips in batches, ensuring they aren’t crowded in the pan. Turn them occasionally to ensure even browning. They should take about 6-8 minutes per batch, coming out golden brown and cooked through. Remove and drain on paper towels to soak up any excess oil.
Share