Chicken Strips
Chicken Strips are crispy, juicy golden chicken tenders that bring comfort to any meal. This cozy recipe is quick and perfect for family dinners or fun gatherings.
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts, cut into 1-inch strips
- ¾ cup 90 g all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 large eggs
- 2 tbsp 30 ml milk
- 1 cup 100 g panko breadcrumbs
- ¼ cup 25 g grated Parmesan cheese (optional)
- Vegetable oil for frying
Instructions
Prep the Chicken
- I slice 1 lb chicken breasts into 1-inch strips, ensuring even sizes for uniform cooking. I pat them dry with paper towels to help the coating stick for this golden chicken dish.
Set Up Dredging Stations
- In one shallow bowl, I mix ¾ cup flour, 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, and ¼ tsp black pepper. In another, I whisk 2 eggs with 2 tbsp milk. In a third, I combine 1 cup panko and ¼ cup Parmesan (if using) for a crunchy cozy recipe.
Bread the Chicken
- I coat each chicken strip in the seasoned flour, shaking off excess, then dip in the egg mixture, letting excess drip off. Finally, I press into the panko mixture for a crisp coating on these crispy chicken tenders.
Fry to Perfection
- I heat ½ inch of vegetable oil in a large skillet over medium-high until shimmering. I fry the strips in batches, 3–4 minutes per side, until golden and cooked through. I drain on paper towels for this cozy recipe.
Serve Immediately
- I serve these Chicken Strips hot, with a sprinkle of salt and favorite dipping sauces to complete this golden chicken dish.
Notes
- For a lighter version, bake the chicken strips at 400°F on a wire rack for 18-20 minutes.
- Leftovers can be stored in the fridge for up to 3 days.