Here’s a recipe for Crispy Chicken Strips that are golden, crunchy on the outside, and juicy inside:
Ingredients (serves 4)
- 1 lb (450 g) chicken breast, cut into strips
- 1 cup (120 g) all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional for color and flavor)
- 2 large eggs
- 2 tbsp milk
- 2 cups (200 g) breadcrumbs (panko works best for extra crunch)
- ½ tsp garlic powder (optional)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- Prep the breading stations:
- In one bowl, mix flour, salt, pepper, and paprika.
- In a second bowl, whisk eggs and milk.
- In a third bowl, combine breadcrumbs and garlic powder.
- Coat the chicken strips:
- Dredge each chicken strip in flour, shaking off excess.
- Dip into the egg mixture, then coat with breadcrumbs, pressing gently to stick.
- Cook the chicken:
Frying method:- Heat about ½ inch of oil in a skillet over medium heat.
- Fry chicken strips 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels.
Air fryer method:
- Preheat air fryer to 400°F (200°C).
- Lightly spray chicken strips with cooking spray.
- Cook for 10–12 minutes, flipping halfway, until golden and crispy.
- Serve:
- Serve hot with your favorite dipping sauces like honey mustard, ranch, or barbecue.
Tips
- Panko breadcrumbs give extra crunch compared to regular breadcrumbs.
- Don’t overcrowd the pan or air fryer basket; this ensures even crisping.
- For spicy strips, add cayenne pepper or chili powder to the flour or breadcrumbs.
- Leftovers reheat well in the oven or air fryer to keep them crispy.
If you want, I can also give a “baked crispy chicken strips” version that’s lighter, requires no frying, and still comes out crunchy. Do you want that version?
