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Crispy Chicken Strips

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 CHICKEN STRIPS
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the Breading
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups panko breadcrumbs
  • 1 cup regular breadcrumbs
Seasoning Blend
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For Frying
  • Vegetable oil as needed

Method
 

  1. Cut chicken breasts into strips about ¾ inch thick and 3–4 inches long. Season with salt and black pepper.
  2. Place flour, beaten eggs, and seasoned breadcrumb mixture into three separate shallow dishes.
  3. Combine panko, regular breadcrumbs, garlic powder, onion powder, paprika, oregano, cayenne, salt, and black pepper.
  4. Heat 2–3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C).
  5. Coat each chicken strip in flour, then egg, then the seasoned breadcrumbs, pressing gently so the coating adheres.
  6. Fry 4–5 strips at a time for about 3–4 minutes per side, until golden brown and the chicken reaches 165°F (74°C).
  7. Transfer cooked strips to a wire rack set over a baking sheet.
  8. Allow the oil to return to 350°F before frying the next batch.
  9. Keep finished strips warm in a 200°F oven if needed and serve immediately with your favorite dipping sauces.

Notes

Don't overcrowd the frying pot, as this can lower the oil temperature and prevent the coating from becoming crisp.
For the best results, use an instant-read thermometer to confirm the chicken reaches 165°F.