These crispy chicken strips are everything you want in a homemade chicken dish—tender on the inside, crunchy on the outside, and seasoned just right. They’re easy to prepare, family-friendly, and perfect for weeknight dinners, parties, or dipping into your favorite sauces. With simple ingredients and a quick cook time, you’ll have restaurant-style chicken strips ready in no time.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 ½ pounds chicken tenders or chicken breasts cut into strips
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko or regular)
- 2 large eggs
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon chili powder or cayenne (optional for heat)
- Oil for frying (vegetable, canola, or peanut oil)
Instructions
- If using chicken breasts, slice them into even-sized strips to ensure they cook evenly. Pat them dry with paper towels.
- In a shallow bowl, whisk together the flour, salt, paprika, garlic powder, onion powder, pepper, oregano, and chili powder if using.
- In a second bowl, whisk the eggs and milk until smooth.
- In a third bowl, add the breadcrumbs.
- Dredge each chicken strip in the seasoned flour, shaking off excess. Dip into the egg mixture, then coat fully in breadcrumbs. Press lightly so the coating sticks well.
- Heat oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small breadcrumb into the oil—if it sizzles immediately, the oil is ready.
- Fry the chicken strips in batches, avoiding overcrowding. Cook for 4–5 minutes per side or until golden brown and cooked through.
- Transfer the cooked chicken to a wire rack or paper towels to drain excess oil.
- Serve warm with dipping sauces such as honey mustard, BBQ, ranch, or spicy mayo.
Notes
- For extra-crispy strips, double coat by dipping back into the egg mixture and breadcrumbs a second time.
- To bake instead of fry, place breaded strips on a greased baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 18–22 minutes, flipping halfway.
- Air fryer option: Cook at 400°F (200°C) for 12–15 minutes, shaking or flipping halfway through.
- If using panko breadcrumbs, the coating will be crunchier.
- Season the breadcrumbs directly for even more flavor.
Nutrition Information (Approximate per serving)
- Calories: 350–420
- Protein: 30–32 g
- Fat: 12–18 g
- Carbohydrates: 20–25 g
- Fiber: 1–2 g
- Sugar: 1–2 g
These crispy chicken strips are perfect for dipping, stacking in sandwiches, or pairing with fries and coleslaw. Simple, crunchy, and absolutely delicious!