Easy Chicken Strips
Discover the easiest chicken strips recipe ever! Perfect for busy weeknights, these chicken strips will be a family favorite in no time. With minimal ingredients and easy instructions, you'll enjoy a plate full of golden, crispy chicken goodness. Don't believe us? Dive in to try it out!
Servings 10 Strips
Calories 261kcal
Cost $7.00
Equipment
- 2 medium mixing bowl
- Sharp Kitchen Knife
- Wire Whisk
- Meat Tenderizer
- Large Slotted Spoon, OR
- Spider Skimmer
- Paper Towels
- Heavy Bottom Pot
Ingredients
- 3-4 large Boneless, skinless chicken breast
- 2 C. All-purpose flour
- 2 tsp. Baking powder
- 1 Tbsp. Garlic powder
- ½ tsp. Onion powder
- 1 tsp. Seasoned salt
- 3 tsp. Poultry seasoning
- ½ tsp. Pepper
- 5 large Eggs
- ¼ C. Milk 2% or whole
- Canola Oil or Vegetable Oil
Instructions
- In a medium mixing bowl, combine the eggs and the milk and beat with a wire whisk until they're combined.5 large Eggs, 1/4 C. Milk
- In another medium mixing bowl, add the flour, baking soda and spices. Stir to combine.2 C. All-purpose flour, 2 tsp. Baking powder, 1 Tbsp. Garlic powder, 1/2 tsp. Onion powder, 1 tsp. Seasoned salt, 3 tsp. Poultry seasoning, 1/2 tsp. Pepper
- Next, use a meat mallet to pound each chicken breast thin.
- Using a sharp kitchen knife, cut your chicken breasts into strips or nuggets.3-4 large Boneless, skinless chicken breast
- Heat the cooking oil over medium heat in a heavy bottom skillet. The oil is hot enough to cook when you can drop a pinch of the flour mixture into the skillet and it sizzles.
- While your oil is heating, dip your chicken strips into the egg making sure to get a good, thick coating.Canola Oil
- Dip each strip into the flour and coat them well in the flour mixture. If you prefer an extra crispy coating, dip them back into the egg mixture then back into the flour again.
- Once the oil is heated, add 3-4 chicken strips to the pot and fry until they're golden brown making sure they are not crowded and that you don't touch them for 60-90 seconds to allow the batter to set.
- Flip each strip and allow the other side to set as well. Cook for another 5 minutes or so or until both sides are golden brown and the chicken is cooked through.
- Drain on a paper towel (paper or otherwise) and serve hot.
Notes
- Self rising flour can be used instead of all-purpose. If using self-rising, omit the baking powder from the ingredients list.
- Nutrition information is auto-calculated and may not be correct. Please use discretion if you follow a special diet.
- Cooked chicken strips may be frozen up to 3-months. Allow to cool fully before freezing in freezer bags. Cook from frozen to reheat.