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Fried Chicken Strips are crispy on the outside, juicy on the inside, and packed with classic comfort-food flavor. This easy Fried Chicken Strips recipe uses simple pantry staples and comes together in about 25 minutes, making it perfect for weeknight dinners, game-day platters, or casual family meals. Serve Fried Chicken Strips with your favorite dipping sauces, fries, or even a simple side dish for a meal everyone will want again.
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❤️ Why You’ll Love This Recipe
- These Fried Chicken Strips are quick enough for busy nights.
- The coating fries up crisp and golden while the inside stays tender and juicy.
- They use simple ingredients you probably already have on hand.
- Fried Chicken Strips work well for dinner, lunch, game day, or party platters.
- They pair easily with other crowd-pleasing favorites like Bacon Cheddar Deviled Eggs and Mock Champagne Punch.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Chicken
Boneless, skinless chicken breasts are easy to cut into thick strips and cook into juicy, tender pieces. Chicken tenders also work well if you want to save a little prep time.
All-Purpose Flour
All-purpose flour creates the base for that crisp, golden coating. Dredging the chicken twice helps give these Fried Chicken Strips their classic crunchy texture.
Eggs
Eggs help the flour coating stick to the chicken, so every piece fries up with a crisp crust.
Whole Milk
A little milk in the egg mixture helps create a smooth dredge. If you need a dairy-free option, water works too.
Seasonings
Kosher salt, coarse-ground black pepper, onion powder, and garlic powder keep the flavor simple, classic, and family-friendly.
Oil
Canola oil, vegetable oil, or peanut oil all work well for frying because they can handle higher heat.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- chicken breasts – substitute with chicken tenders or boneless skinless chicken thighs cut into strips
- kosher salt – no substitution recommended
- all-purpose flour – substitute with a 1:1 gluten-free all-purpose flour blend if needed
- coarse ground black pepper – substitute with regular black pepper
- onion powder – no substitution recommended
- garlic powder – no substitution recommended
- large eggs – no substitution recommended
- whole milk – substitute with water for a dairy-free option
- canola oil – substitute with vegetable oil or peanut oil
Variations
- For a little heat, add paprika or cayenne to the flour mixture.
- For extra flavor, add a little seasoned salt or Italian seasoning.
- For a different finish, toss the cooked Fried Chicken Strips in buffalo sauce, barbecue sauce, or honey mustard before serving.
- For a full comfort-food meal, serve them with fries, mac and cheese, or a side of Baked Garlic Parmesan Flounder for a fun fried-and-baked dinner spread.
Tips for Best Results
- Keep the oil between 365 and 375°F for the crispiest coating.
- Do not overcrowd the pan, or the oil temperature will drop too much.
- Use a wire rack instead of paper towels to keep the crust crisp.
- Salt the chicken before dredging so the flavor gets into the meat, not just the coating.
- Use an instant-read thermometer and cook until the chicken reaches 165°F internally.
FAQs
They are best served fresh, but you can make them ahead and reheat them in the oven or an air fryer to restore some of the crisp texture.
Canola oil, vegetable oil, and peanut oil are all good choices because they have a high smoke point.
Yes. They will not be quite as crispy as the fried version, but they still turn out tasty.
Set them on a wire rack after frying and avoid stacking them while they cool.
They pair well with simple side salads, deviled eggs, and easy party drinks. If you are planning a fun party-style spread, serve them with stuffed celery and a beautiful punch.
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How to Store Fried Chicken Strips
Store leftover Fried Chicken Strips in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in the air fryer or the oven, not the microwave.
How to Make Fried Chicken Strips at Home
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
Making Fried Chicken Strips at home is simple and gives you that classic crispy coating with juicy chicken inside. Once you set up your dredging station, the process goes quickly.
Quick steps:
- Heat the oil to 365-375°F and set a wire rack over a baking sheet.
- Salt the chicken strips, and prepare the flour and egg mixtures in separate shallow bowls.
- Dredge each piece of chicken in flour, then egg, then flour again.
- Fry the chicken in batches until golden brown and cooked through.
- Transfer to the wire rack and serve warm with your favorite dipping sauces.
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Fried Chicken Strips
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Equipment
- large cast iron skillet or heavy deep skillet
Ingredients
- 1½-2 pounds chicken breasts, cut into 1-inch-thick strips, or chicken tenders
- 1 teaspoon kosher salt
For the flour dredge
- 1¾ cups all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the egg dredge
- 2 large eggs
- ¼ cup whole milk
For frying
- canola oil, vegetable oil, or peanut oil
Instructions
- Add oil to a cast-iron skillet until it is about 2 inches deep. Heat over medium-high heat until the oil reaches 365-375°F. Do not let it go over 375°F.canola oil
- Place a wire rack over a rimmed baking sheet and set aside.
- Sprinkle the chicken strips with 1 teaspoon kosher salt and toss to coat evenly.1½-2 pounds chicken breasts, 1 teaspoon kosher salt
- In a shallow bowl, whisk together the flour, 2 teaspoons kosher salt, black pepper, onion powder, and garlic powder.1¾ cups all-purpose flour, 2 teaspoons kosher salt, ½ teaspoon coarse ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder
- In a second shallow bowl, whisk together the eggs and milk.2 large eggs, ¼ cup whole milk
- Dredge 4-5 chicken strips in the flour mixture, shaking off the excess. Dip each strip into the egg mixture, then dredge again in the flour mixture.
- Carefully place the coated chicken strips into the hot oil. Fry 4-5 pieces at a time for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F. If the outside is browning too quickly, lower the heat.
- Transfer the cooked chicken strips to the prepared wire rack. Repeat with the remaining chicken.
- Serve warm with your favorite dipping sauces and fries, if desired.
Notes
🥡 STORAGE
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
♨️ REHEATING
- Reheat in the air fryer at 360°F for about 6 minutes, or until heated through and crispy again.
- Reheat in a 400°F oven for 10-12 minutes.
- Microwave only if needed, but the coating will not stay as crisp.
❄️ FREEZING
- Freeze cooked and cooled chicken strips in a freezer-safe container or bag for up to 2 months.
- Reheat from frozen in the oven or air fryer until hot and crisp.
💡 TIPS FOR BEST RESULTS
- Use a thermometer to keep the oil between 365 and 375°F for the crispiest coating.
- Do not skip salting the chicken before dredging because it adds flavor throughout.
- Fry in batches so the oil temperature does not drop too much.
- Let the cooked strips rest on a wire rack instead of paper towels to help keep them crisp.
- Fried foods are best served fresh.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Spray both sides lightly with oil and cook at 400°F for 10-14 minutes, flipping halfway through, until the chicken reaches 165°F.
- Oven: Place on a greased rack over a baking sheet, spray lightly with oil, and bake at 425°F for 18-22 minutes, flipping halfway through.
♻️ LEFTOVERS
- Slice and use in wraps, salads, sandwiches, or rice bowls.
- Serve chopped over waffles, mac and cheese, or loaded fries.
📝 NOTES
- If your oil is too cool, the coating will not crisp properly.
- If the chicken is browning too fast before it is cooked through, lower the heat.
- For dairy-free chicken strips, use water instead of milk in the egg mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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