Name: Crispy Chicken Strips
Prep time: 15 min
Cook time: PT-488375H57M10S
Total time: PT-488375H57M10S
Cuisine: American
Ingredients: 2 large chicken breasts, cut into strips; 1 cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs (panko for extra crunch); 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/2 tsp garlic powder; Vegetable oil for frying (or cooking spray if baking)

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These crispy chicken strips are golden on the outside, juicy on the inside, and full of flavor. I love how they work as a quick dinner, party snack, or lunchbox favorite. With a crunchy coating and tender chicken, they’re a hit with both kids and adults.

Why You’ll Love This Recipe

I like this recipe because it’s simple, versatile, and always satisfying. The coating fries or bakes up perfectly crispy, and I can season it to match different dipping sauces. They cook quickly, making them a great option for busy weeknights, and they taste just as good hot as they do cold.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts, cut into strips
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (panko for extra crunch)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
Vegetable oil for frying (or cooking spray if baking)

Directions

I cut the chicken into even strips and pat them dry.
I set up a breading station: one bowl with flour, salt, pepper, paprika, and garlic powder; one bowl with beaten eggs; and one bowl with breadcrumbs.
I coat each chicken strip in flour, dip it into the eggs, and then coat it in breadcrumbs, pressing gently so the coating sticks.
For frying: I heat about 1 inch of vegetable oil in a skillet over medium-high heat, then fry the strips in batches for 3–4 minutes per side until golden and cooked through.
For baking: I preheat the oven to 200°C (400°F), place the breaded strips on a lined baking sheet, spray with cooking spray, and bake for 15–20 minutes, flipping halfway through.
I serve them hot with dipping sauces like honey mustard, BBQ, or ranch.

Servings and timing

This recipe makes about 4 servings. Prep time is around 15 minutes, and cooking takes about 15–20 minutes.

Variations

I sometimes use crushed cornflakes instead of breadcrumbs for extra crunch.
For a spicy version, I add cayenne pepper or chili powder to the flour mixture.
I like marinating the chicken in buttermilk for a few hours beforehand for extra tenderness.
For a cheesy twist, I mix grated Parmesan into the breadcrumb coating.

Storage/reheating

I store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 180°C (350°F) for 8–10 minutes or air fry for 5–6 minutes to restore crispiness.

FAQs

Can I freeze crispy chicken strips?

Yes, I freeze them in a single layer on a tray, then transfer to a bag. I reheat from frozen in the oven or air fryer.

Can I make these gluten-free?

Yes, I use gluten-free breadcrumbs and flour.

What oil is best for frying?

I use neutral oils with high smoke points like vegetable, canola, or sunflower oil.

Can I cook them in an air fryer?

Yes, I air fry at 200°C (400°F) for about 10–12 minutes, flipping halfway.

How do I know the chicken is cooked through?

I check that the internal temperature reaches 75°C (165°F) and the juices run clear.

Conclusion

These crispy chicken strips are one of my favorite easy comfort foods. They’re crunchy, flavorful, and pair well with almost any dipping sauce. Whether fried, baked, or air-fried, they’re always a crowd-pleaser.