These chicken strips feature a seasoned breading that’s full of flavor! Your kids will love these chicken strips, and they’re so much better than the stuff sold at fast-food restaurants.
Serve these delicious chicken strips for a tasty midweek dinner. They’re ready to eat in just 30 minutes.
Ingredients You’ll Need
- chicken breasts
- eggs
- oil for deep frying
- flour
- Panko crumbs
- garlic powder
- seasoning salt
- paprika
- pepper
(Note: Full recipe is at the bottom of the post)
How to Cook Perfect Chicken Strips
- Whisk together the ingredients for the flour crumb mixture in a medium-sized bowl. In a separate bowl, beat the eggs.
- Line a large baking sheet with parchment paper. Dip one chicken strip into the flour crumb mixture and cover completely. Then dip the chicken into the egg mixture, then back into the flour crumb mixture for a second coat.
- Place the coated chicken strip on the baking sheet and repeat with the rest of the chicken.
- Place the baking sheet full of chicken in the fridge for half an hour. Place the oil in a deep skillet and preheat to 365°F.
- Cook the chicken strips in batches, leaving enough space for the chicken to cook without touching. Cook for about 2-3 minutes per side until golden brown. The chicken strips are ready when the internal temperature reaches 165°F.
- Remove the cooked chicken strips and transfer them to a paper towel-lined plate.
What’s The Difference Between Chicken Strips and Chicken Tenders?
Chicken strips are made by cutting chicken breasts into strips. Chicken tenders are a smaller part of the chicken breast, also known as the filet. This recipe can be made with chicken tenders, just note that because they’re smaller than chicken strips, they will cook faster so adjust the cooking time accordingly.
Tips And Tricks
- The chicken strips should be no thicker than ½-inch. Use a meat mallet to pound the chicken breast to the desired thickness.
- Chicken tenders can be used instead of chicken strips. Note that because chicken tenders are smaller, they’ll require less time to cook.
- Pat the chicken strips dry with paper towels before tossing in the flour crumb mixture. This will help the mixture to stick to the chicken strips.
How To Flatten Uncooked Chicken Strips
If the chicken breasts you’re using are quite thick, use a meat mallet to pound the chicken to the desired thickness. For easier cleanup, cover the chicken breasts with plastic wrap before using the mallet.
How To Serve Chicken Strips
Chicken strips go hand-in-hand with dipping sauces. Popular flavors include plum, sweet & sour, sweet chili, and barbecue. They are also lovely with any kind of potato or pasta dish, salads, and veggies.
How To Store Chicken Strips
Leftover chicken strips should be cooled to room temperature, placed in an airtight container, and refrigerated for up to 3 days.
Can You Freeze Chicken Strips?
Yes. Let the leftover chicken strips cool to room temperature and then freeze in a freezer-safe container for up to 3 months.
How To Reheat Chicken Strips
Because these chicken strips are breaded, they’re best reheated in the oven or air fryer. There’s no need to thaw frozen chicken strips before reheating.
- Heat an oven to 400°F. Bake the chicken strips on a wire rack over a baking sheet for 15-20 minutes until heated through. The chicken strips are done when they reach an internal temperature of 120°F.
- To reheat the chicken strips in an air fryer, spritz them with cooking spray and place them in a single layer in the basket. Set the air fryer to 350°F and cook for 5 minutes. Turn to the other side and cook for an additional 5 minutes until hot.
- Chicken strips can be reheated in the microwave at reduced power but they won’t be as crispy.
How Do You Get The Batter To Stick To Chicken Strips?
Be sure to heat the oil to 365°F. If the oil isn’t hot enough, the coating will absorb the oil and can easily fall off. Before dipping the chicken fingers into the flour crumb mixture, pat them dry with paper towels.
Chicken Strips Recipe
Ingredients
- 4 medium chicken breasts
- 2 large eggs
- oil for deep frying
Flour Crumb Mixture
- 3/4 cup flour
- 1/2 cup Panko crumbs
- 2 teaspoons garlic powder
- 1½ tablespoons seasoning salt
- 1 teaspoon paprika
- 1 teaspoon pepper
Instructions
- Cut the chicken breasts into lengthwise strips no thicker than ½-inch. If needed, use a meat mallet to pound the chicken breasts to the desired thickness. You should have 4-6 strips per chicken breast.
- Whisk together the ingredients for the flour crumb mixture in a medium-sized bowl. In a separate bowl, beat the eggs.
- Line a large baking sheet with parchment paper.
- Dip one chicken strip into the flour crumb mixture and cover completely. Then dip the chicken into the egg mixture, then back into the flour crumb mixture for a second coat.
- Place the coated chicken strip on the baking sheet and repeat with the rest of the chicken.
- Place the baking sheet full of chicken in the fridge for half an hour.
- Place the oil in a deep skillet and preheat to 365°F.
- Cook the chicken strips in batches, leaving enough space for the chicken to cook without touching. Cook for about 2-3 minutes per side until golden brown. The chicken strips are ready when the internal temperature reaches 165°F.
- Remove the cooked chicken strips and transfer them to a paper towel-lined plate.
- Serve with your choice of sides and dipping sauce, and enjoy!
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