Crispy Fried Chicken Strips Recipe

Introduction

Crispy, golden fried chicken strips are a classic comfort food that’s perfect for any occasion. This recipe uses a flavorful double breadcrumb coating for a crunchy exterior and juicy interior. Serve them as a snack, appetizer, or main dish with your favorite dipping sauces.

Ingredients

• 2 cups Italian-seasoned breadcrumbs
• Kosher salt
• Freshly ground black pepper
• 4 large eggs
• 1 teaspoon garlic powder
• 1/2 cup (60 g) all-purpose flour
• 2 (8-oz.) boneless, skinless chicken breasts, sliced into 1/2″ strips
• Vegetable oil, for frying
• Ketchup and ranch, for serving

Instructions

1. Step 1: In a shallow bowl, place breadcrumbs and season generously with kosher salt and freshly ground black pepper.
2. Step 2: In a separate shallow bowl, beat the eggs until blended, then whisk in the garlic powder.
3. Step 3: Pour the flour onto a third shallow bowl.
4. Step 4: Coat each chicken strip in the flour, then dip into the egg mixture, letting any excess drip off.
5. Step 5: Coat the chicken strips in the seasoned breadcrumbs, dip back into the egg, then coat again in breadcrumbs for a double crust.
6. Step 6: Pour vegetable oil into a large Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 325°F (165°C) on a deep-fry or instant-read thermometer.
7. Step 7: Working in batches, carefully fry the chicken strips, turning once, until golden brown and an instant-read thermometer inserted into the thickest part registers 160°F (71°C), about 5 minutes.
8. Step 8: Transfer the cooked chicken to a wire rack set over a baking sheet lined with paper towels to drain. Let rest for 5 minutes before serving with ketchup or ranch.

Tips & Variations

• For extra crispiness, try panko breadcrumbs instead of Italian-seasoned ones or add some grated Parmesan cheese to the breadcrumb mixture.
• Use a thermometer to keep the oil temperature steady; too hot will burn the coating, too cool results in greasy chicken.
• To add extra flavor, marinate the chicken strips in buttermilk for 30 minutes before coating.
• Swap out ketchup or ranch for honey mustard or your favorite spicy dipping sauce to change things up.

Storage

Store leftover fried chicken strips in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) on a wire rack for 10–15 minutes to maintain crispiness. Avoid microwaving if you want to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken strips instead of frying?

Yes, you can bake them at 400°F (200°C) for 20–25 minutes, turning halfway through, though frying gives the crispiest texture.

What oil is best for frying chicken strips?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil to ensure safe and flavorful frying.

Crispy Fried Chicken Strips Recipe

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★★★★★

4.6 from 101 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Crispy and flavorful Fried Chicken Strips coated in Italian-seasoned breadcrumbs and perfectly fried to a golden brown. Served with classic dipping sauces, these homemade chicken strips are a delicious and satisfying appetizer or main dish.

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Ingredients

Scale 1x2x3x

Coating

• 2 cups Italian-seasoned breadcrumbs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1/2 cup (60 g) all-purpose flour

Chicken

• 4 large eggs
• 2 (8-oz.) boneless, skinless chicken breasts, sliced into 1/2” strips

Frying

• Vegetable oil, for frying (enough for 2″ depth)

Serving

• Ketchup, for serving
• Ranch dressing, for serving

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Instructions

1. Prepare the Coatings: In a shallow bowl, combine the Italian-seasoned breadcrumbs and season generously with kosher salt and freshly ground black pepper. In a separate shallow bowl, beat the eggs thoroughly and whisk in the garlic powder. Pour the all-purpose flour into a third shallow bowl.
2. Coat the Chicken Strips: Working with the chicken strips, first dredge each strip in the flour, making sure it is evenly coated. Next, dip the floured strip into the egg mixture, allowing excess egg to drip off. Coat the strip in the breadcrumb mixture, then dip again in the egg mixture, and finally coat once more in breadcrumbs for a double breading layer.
3. Heat the Oil: Pour vegetable oil into a large Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 325°F, measured with a deep-fry or instant-read thermometer. Prepare a wire rack on a baking sheet lined with paper towels to drain the cooked chicken strips.
4. Fry the Chicken Strips: Fry the battered chicken strips in batches to avoid crowding. Turn each strip once during frying to ensure even color and cooking. Fry until the strips are golden brown and an instant-read thermometer inserted into the thickest part reads 160°F, about 5 minutes per batch.
5. Drain and Serve: Transfer the fried chicken strips to the wire rack to drain excess oil and rest for 5 minutes. Serve hot with ketchup and ranch dressing alongside for dipping.

Notes

• Make sure the oil temperature stays at 325°F for even cooking and a crispy crust.
• Double dredging in egg and breadcrumbs ensures a thicker, crunchier coating.
• Do not overcrowd the pan while frying; fry in batches for best results.
• Use a thermometer to check chicken doneness to avoid undercooking or drying out.
• Resting the chicken after frying allows the juices to redistribute and keeps strips moist.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Main Course
• Method: Frying
• Cuisine: American

Keywords: fried chicken strips, crispy chicken strips, homemade chicken strips, breaded chicken, deep-fried chicken, chicken finger recipe