Easy Fried Chicken Strips Recipe (2024)

By Stacy Williams

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Discover the easiest chicken strips recipe ever! Perfect for busy weeknights, these fried chicken strips will be a family favorite in no time. With minimal ingredients and easy instructions, you’ll enjoy a plate full of golden, extra crispy chicken goodness. Don’t believe us? Dive in to try it out!

JUMP TO RECIPE PRINT RECIPE

It doesn’t matter how healthy I eat normally, I will always go for a fried chicken strip or homemade chicken nuggets. They’ve always been a favorite of mine and that hasn’t changed in 41 years so I doubt it’s going to anytime soon.

But, what I don’t like are massive amounts of preservatives like you find in store-bought chicken strips. I’d rather make them myself and this easy chicken strips recipe is why. It leaves an amazingly crispy breading on each piece of chicken breast and has a flavor that simply can’t be matched by chicken tenderloins from a bag. They’re so good that both you and your kids will love them and of that I am 100% certain!

Easy Fried Chicken Strips Recipe (2)

How to Get Extra Crispy Breading for Homemade Chicken Strips

I’ve seen this question asked on different fried chicken recipes before, so I wanted to address it here. The answer is a double dip. In the chicken fingers recipe below, you’ll notice that I tell you to dip the tenderloin into the flour and egg twice.

Why?

Because this is how you build a killer breading that fries golden brown and holds together instead of falling apart and leaving you with naked chicken breast. Since the breading holds together, you still get the flavor of the garlic powder, onion powder and other seasonings combined.

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Can I Air Fry or Oven Bake Homemade Chicken Strips

Technically yes. I am a bit of a snob when it comes to them, but that’s because I adore the crunch the breading gives. However, if you prefer, you can cook them in the air fryer or bake chicken tenders in the oven. They are significantly healthier this way as you’re not getting the calories from the oil, but they won’t be as crispy once they’re done.

To air fry them, set your air fryer to 350° for 30-45 minutes depending on how thick your chickens tenders are and lay them in the air fryer basket in a single layer. To make easy baked chicken tenders, lay your chicken strips in a single layer on a baking sheet and bake at 350° until they reach the desired temperature.

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How Do You Make Chicken Tenders Less Dry?

Dry chicken is a common problem for cooks; especially new cooks. The reason your chicken is dry is that you are overcooking it or you are cooking it at a temperature that is too high.

Chicken does need to be fully cooked, but it doesn’t need to be Cajun style unless you’re making an actual blackened recipe. Instead, cook your chicken only until the thickest part of it measures 165°F on a meat thermometer or an instant read thermometer.

What you’ll be left with is a pan of chicken that is fully cooked, but still moist and flavorful.

Why Baking Powder in a Chicken Finger Recipe?

You’ll notice that this recipe adds baking powder to the flour mixture. Don’t skip this unless you’re using self-rising flour. It helps the breading to set up to be more like a batter than a breading and helps the flour mixture to fluff.

Trust me, it’s worth it to use the baking powder.

Easy Fried Chicken Strips Recipe (3)

What Do You Serve with Chicken Strips?

Chicken strips are such a versatile meal that they can be served with almost any side dish and fit right in. I personally like to serve them with a leafy salad or with a pasta salad such as my favorite macaroni salad recipe. They also pair well with French fries or macaroni and cheese!

And of course you can’t forget your favorite dipping sauce! Serve your chicken strips along side a bowl of ranch dressing, honey mustard sauce, a great bbq sauce recipe or even ketchup!

Easy Fried Chicken Strips Recipe (4)

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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!

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Chicken, Freezer Cooking, Kid Friendly

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Drain Time 4 minutes minutes

Total Time 49 minutes minutes

Servings 10 Strips

Calories 261kcal

Author Stacy Williams

Cost $7.00

Ingredients

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.

Nutrition

Serving: 2chicken strips | Calories: 261kcal | Carbohydrates: 39g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 375mg | Potassium: 251mg | Fiber: 2g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg

Easy Fried Chicken Strips Recipe (2024)

FAQs

What is the best oil for frying chicken tenders? ›

Seasonings: Keep it simple. Garlic powder, salt, pepper and paprika is all it really takes to flavor the flour for the chicken's coating. Oil: A neutral cooking oil with a high smoke point is what you want for frying chicken tenders. The best oils for frying include canola, vegetable and peanut.

What is the trick to frying chicken? ›

Leave the chicken in too long, and you'll end up with an extra-crispy crust, but dry, overcooked meat. By frying once, allowing the chicken to chill completely, then frying again a second time, you end up with extra-crunchy crust and meat that's still plenty juicy.

How to make fried chicken 5 steps? ›

You're looking at an hour and a half to two hours.
  1. Step 1: Prep. Start by putting 1/2" of oil on medium heat. ...
  2. Step 2: Coat the Chicken. Put a couple pieces in the plastic container cover and shake. ...
  3. Step 3: Fry the Chicken. ...
  4. Step 4: Season. ...
  5. Step 5: Prepare the Rest of the Meal. ...
  6. 8 Comments.

What's the best flour to fry chicken? ›

I got the best results when using a 50-50 blend of potato starch and wheat flour by weight. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and that all important crunch factor.

What oil makes chicken crispy? ›

Vegetable Oil: Best All-Purpose Oil for Frying

It's great for all different methods of frying and all kinds of foods like breaded chicken and fries. Typically a blend of oils, it has a high smoke point of 400 to 450 degrees, and it has a pretty neutral flavor, which deepens the flavor of the food.

How do you keep breading from falling off chicken? ›

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Why does the breading fall off my chicken when I fry it? ›

Not shaking off the excess flour

Excess flour will create a thick coating that prevents the egg mixture from latching onto the meat. Therefore, if you want your breading not to fall off from the meat when deep-frying, you must shake off the excess flour before proceeding.

Why won't my batter stick to my chicken? ›

5 Reasons Why the Breading Keeps Falling Off Your Chicken
  • You don't start dry. The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. ...
  • Not shaking off the flour. ...
  • Skimping on the crumb. ...
  • Forgetting the last pat. ...
  • Being impatient.
Nov 25, 2022

What is the secret to crispy breading? ›

FLOUR + CORNSTARCH + BAKING POWDER

The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating. Traditionally, some cooks will recommend using sparkling water or egg but I think my mix works even better (and saves you time & extra steps!)

Do you fry chicken covered or uncovered? ›

Mistake: Not Covering Your Pan While Frying

As the chicken cooks, cover the pan with a lid to trap the heat. This helps render the fat and water from the chicken for a crisp crust and evenly cooked meat.

What makes fried chicken taste so good? ›

Incomparable Flavor

There's nothing as flavorful as fried food, and the culprit here is the actual oil itself. Oil is fat. And fat is very tasty. Regardless of whether you are using sunflower, olive, sesame, peanut, or vegetable oil, any of these oils will directly impact the distinct flavor of your fried food.

Do you flour chicken before frying? ›

For the most flavorful Skillet-Fried Chicken, make sure to completely coat the chicken pieces in the seasoned flour. Pat chicken pieces dry with paper towels before dredging. For best results, pat cut-up chicken dry with paper towels before dredging in seasoned flour to help coat pieces.

Do you roll chicken in flour before frying? ›

Dredge the chicken one piece at a time in the seasoned flour. Roll it around and press the flour into the skin, then transfer the floured chicken to a plate to rest. Place a large (at least 10″) heavy skillet over medium-low heat and add the Crisco.

How many minutes to fry chicken? ›

This usually equates to around 10 minutes for wings and 12 minutes for breasts, thighs and legs. For the best tasting fried chicken with a beautifully even golden crumb, turn your chicken pieces with tongs (being careful not to splash yourself with hot oil) every 1 – 2 minutes.

Should I cook breaded chicken in olive oil or vegetable oil? ›

You want to use an oil that is labeled “virgin” or simply “olive oil”. You do not want to be using extra virgin olive oil here. You can also use any other neutral flavored oil you like. Just make sure it is one that can take high heat since you're essentially frying in it.

What is the healthiest oil to deep fry with? ›

Its high smoke point and low level of saturated fat make it a compelling choice. And because it is neutral in flavor, it won't impart any additional flavors to your food. Which means that by any measure, whether it's smoke point, health or cost, canola oil is the best oil for deep-frying.

What oil does KFC use? ›

KFC products are fried in oil which may contain the following: Canola Oil and Hydrogenated Soybean Oil with TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming Agent Added OR Low Linolenic Soybean Oil, TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming ...

What's the healthiest oil to fry with? ›

Oils that contain lower levels of linoleic acid, such as olive and canola oil, are better for frying. Polyunsaturated oils, such as corn, sunflower, and safflower, are best for using in dressings rather than cooking with.

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