Description
Crispy, flavorful pan-fried chicken strips made with a seasoned flour coating and cooked to juicy perfection. Perfect for a quick dinner or snack, these chicken strips are easy to prepare and delicious served with your favorite dipping sauce.
Ingredients
Scale
For the Coating
- 2/3 cup flour
- 2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 3/4 tsp freshly ground pepper
- 3/4 tsp paprika
For the Chicken
- 1 egg
- 2 chicken breasts
For Frying
- 1 cup cooking oil (non-GMO canola oil recommended)
Instructions
- Heat the oil: Heat the cooking oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees Fahrenheit, using a candy thermometer for accuracy.
- Prepare the coating: In a shallow dish, whisk together the flour, kosher salt, garlic powder, onion powder, freshly ground pepper, and paprika to form the seasoned flour mixture.
- Prepare the chicken: Crack the egg into a small bowl and beat with a fork. Cut the chicken breasts into strips of desired size.
- Coat the chicken: Roll each chicken strip first in the seasoned flour until lightly coated, then dip in the beaten egg, and return to the flour. Roll again in the flour to ensure the strips are well coated. For extra crispiness, roll the strips a final time in the seasoned flour before frying.
- Fry the chicken: Carefully place each coated chicken strip into the hot oil and cook for 4 minutes. Use tongs or a fork to flip and cook for another 3 to 4 minutes until the internal temperature reaches 160 degrees Fahrenheit.
- Drain and serve: Place a cooling rack on a baking sheet lined with paper towels. Transfer the fried chicken strips onto the rack to drain excess oil. Serve immediately or keep warm in the oven until ready to eat.
Notes
- Use a candy thermometer to maintain proper oil temperature for crispy, non-greasy chicken strips.
- Adjust the amount of flour and egg if increasing the quantity of chicken strips.
- Non-GMO canola oil is preferred due to its high smoke point and neutral flavor.
- Make sure chicken strips reach an internal temperature of 160°F for safe consumption.
- For a spicier version, add cayenne pepper or chili powder to the flour mixture.
- Rest the coated chicken strips briefly before frying to help the breading adhere better.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 90 mg
