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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
