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Breaded Chicken Strips: The Ultimate Guide to Crispy Perfection

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Crispy homemade breaded chicken strips, seasoned to perfection and golden-brown, ideal for dipping and sharing. Perfect as a meal or snack, serve with your favorite sauces for a delicious treat.

Ingredients

Scale
  • 1 pound of boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Vegetable oil (for frying)
  • Lemon wedges (for serving, optional)
  • Your favorite dipping sauce (like ranch, honey mustard, or BBQ sauce)

Instructions

  1. Rinse the chicken breasts under cold water and pat them dry with paper towels. Slice the chicken into 1-inch wide strips. Season with salt, pepper, garlic powder, onion powder, paprika, oregano, and thyme. Let sit for 10-15 minutes.
  2. Prepare three shallow bowls. In the first bowl, add flour (season with a pinch of salt and pepper if desired). In the second bowl, whisk the eggs until smooth. In the third bowl, add breadcrumbs (mix in garlic powder or Italian seasoning if using plain).
  3. Dip each chicken strip into the flour, shaking off excess. Then dip into the egg mixture, allowing excess to drip off. Finally, roll in breadcrumbs, pressing gently to adhere. Place on a plate or baking sheet.
  4. In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium-high heat. Test oil temperature by dropping in a small piece of bread; it should sizzle. Add chicken strips in a single layer, cooking in batches if necessary. Fry for 4-5 minutes on each side until golden brown and crispy, ensuring the internal temperature reaches 165°F (75°C). Transfer to a plate lined with paper towels.
  5. Arrange the cooked chicken strips on a serving platter. Garnish with lemon wedges and serve with your favorite dipping sauces. Enjoy!

Notes

  • For extra flavor, consider marinating the chicken in buttermilk for a few hours before breading.
  • Ensure the oil is hot enough before adding the chicken to achieve a crispy texture.
  • Leftover chicken strips can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://anasrecipes.com/breaded-chicken-strips/