Pan Fried Chicken Strips Recipe

I’m excited to share this Pan Fried Chicken Strips Recipe with you—it’s one of those dishes that always brings smiles to the table. The crunchy, golden coating paired with juicy, tender chicken inside is just irresistible. Whether you’re cooking for a casual weeknight dinner or a crowd-pleasing appetizer, these chicken strips deliver that perfect balance of comfort and flavor.

What I love most is how straightforward this Pan Fried Chicken Strips Recipe is. You don’t need fancy ingredients or complicated techniques, just a little patience and some simple pantry staples. Plus, it’s a recipe that’s super easy to tweak to your taste or make ahead, which makes it a great go-to when you want something satisfying without a fuss.

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Ingredients & Why They Work

The ingredients in this Pan Fried Chicken Strips Recipe work beautifully together by layering flavor and texture without overwhelming the chicken. Freshly ground pepper and paprika add subtle warmth, while the garlic and onion powders bring savoriness that pairs perfectly with the golden crust.

• Flour: Acts as the base for the crispy coating, helping the spices adhere and create that crunch we all love.
• Kosher salt: Essential for seasoning—don’t underestimate salt’s power to enhance flavors.
• Garlic powder: Delivers a mild, deep savory note without overpowering the chicken.
• Onion powder: Adds natural sweetness and earthiness to the crust.
• Freshly ground pepper: Gives a gentle heat and complexity—always grind fresh when you can.
• Paprika: Adds a hint of smokiness and beautiful color to your coating.
• Egg: The binding agent to help the seasoned flour stick better and form that crispy shell.
• Chicken breasts: I recommend fresh, boneless breasts for even cooking and ease of slicing.
• Cooking oil (canola preferred): Canola oil has a high smoke point and neutral flavor, perfect for pan-frying without burning or bitter taste.

Tweak to Your Taste

I’m all about making recipes your own, and this Pan Fried Chicken Strips Recipe is no exception. I often switch up the seasoning a bit depending on what I have, or add a little heat if I’m craving something spicy. Don’t hesitate to experiment—you might find a new favorite twist!

• Spicy Variation: I’ve added a pinch of cayenne or chili powder before for a kick that paired wonderfully with a cooling ranch dip.
• Herb-Infused Crust: Sometimes, I mix in dried oregano or thyme with the flour for a subtle Mediterranean vibe.
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend that fries well, but be mindful of texture—it might not be as crispy.
• Buttermilk Soak: If you have time, marinating your strips in buttermilk before dredging adds a lovely tang and makes the chicken extra tender.

Step-by-Step: How I Make Pan Fried Chicken Strips Recipe

Step 1: Preparing Your Chicken and Coating

Start by cutting the chicken breasts into even strips—about finger-width works best for uniform cooking. Mix all your dry seasonings into the flour in a shallow dish so everything is evenly distributed. Crack the egg into a bowl and beat it lightly with a fork; this will help your seasoned flour stick perfectly. I like to do one final roll in the flour after the egg dip to get that extra crispy layer—it’s a little trick I’ve learned and makes a big difference.

Step 2: Heating the Oil Just Right

Heat your oil in a 12-inch cast iron skillet over medium heat until it reaches 350°F. Using a candy thermometer really helps here—you want hot oil that’s not smoking, so your chicken cooks quickly without absorbing too much grease. When the temperature’s right, you’re halfway there to that beautiful golden crust.

Step 3: Frying the Strips

Place the strips gently in the oil, being careful not to overcrowd the pan, as that drops the temperature. Cook each side for about 4 minutes, turning carefully with tongs or a fork. The internal temperature should reach 160°F—juicy and safe. Patience here pays off; rushing might leave you with undercooked or overly greasy strips.

Step 4: Draining and Serving

Transfer the cooked strips onto a cooling rack placed over a baking sheet lined with paper towels—this helps drain off excess oil while keeping them crispy. If you’re not serving right away, pop them in a warm oven to keep that crispiness intact. I usually serve immediately because, honestly, they’re best fresh!

How to Serve Pan Fried Chicken Strips Recipe

Garnishes

I love sprinkling a bit of chopped fresh parsley or chives on top for a pop of color and freshness—it brightens the dish nicely. Sometimes I add a little wedge of lemon on the side for squeezing over the strips, especially if I’ve gone a bit spicy with the seasoning.

Side Dishes

My go-to sides include classic coleslaw for crunch and tang, oven-roasted potatoes, or even a simple mixed green salad. For something heartier, creamy mac and cheese pairs like a dream with these crispy chicken strips.

Creative Ways to Present

For parties, I’ve served these strips with a variety of dipping sauces arranged in little bowls—think honey mustard, spicy mayo, or BBQ sauce. I’ve also turned them into sliders with mini buns and toppings for a fun finger food appetizer that everyone loved.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken strips in an airtight container lined with paper towels in the fridge. The paper towels help absorb excess moisture, keeping them from getting soggy. They last well for up to 3 days, but they’re best reheated quickly for maximum crispiness.

Freezing

If I want to freeze, I lay the cooled strips on a baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag. This method prevents them from sticking together. Frozen strips will keep well for up to 2 months.

Reheating

To reheat, I prefer the oven or air fryer—set at 350°F for about 8-10 minutes—to bring back that lovely crunch without drying out the chicken. Avoid microwaving if you want to keep the crispy texture intact.

FAQs

Final Thoughts

This Pan Fried Chicken Strips Recipe has become such a staple in my kitchen because it’s both reliable and deeply satisfying. It’s the kind of dish that never fails to make people happy around the table—and you’ll feel like a kitchen rockstar whipping it up with so little effort. Give it a try—you might just find yourself making these crispy, juicy strips your new favorite comfort food too!

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