Fried Chicken Strips
These Fried Chicken Strips are golden, crunchy, and perfect for dinner, game day, or your favorite dipping sauces.
Servings: 5 servings
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
Calories: 301kcal | Carbohydrates: 35g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 1535mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg
