Description
Crispy and flavorful pan-fried chicken strips seasoned with a blend of garlic, onion, paprika, and black pepper, perfectly coated in flour and egg for a golden crunchy crust. Ideal as a quick and satisfying main dish or snack.
Ingredients
Scale
Breading
- 2/3 cup flour
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon freshly ground pepper
- 3/4 teaspoon paprika
Chicken and Coating
- 1 egg
- 2 chicken breasts
Cooking
- 1 cup cooking oil (non GMO canola oil recommended)
Instructions
- Heat Oil: Heat the cooking oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees Fahrenheit, using a candy thermometer to check the temperature.
- Prepare Breading Mixture and Egg: In a shallow dish, combine flour, kosher salt, garlic powder, onion powder, freshly ground pepper, and paprika; whisk together to blend evenly. Crack the egg into a small bowl and beat with a fork.
- Cut Chicken and Coat: Slice the chicken breasts into strips. Roll each chicken strip lightly in the seasoned flour mixture, then dip into the beaten egg, and return to the seasoned flour again, ensuring each strip is well coated. For extra crispiness, roll each strip once more in the flour mixture before frying.
- Fry Chicken Strips: Carefully place the coated chicken strips into the hot oil. Fry for 4 minutes on one side, then flip using tongs or a fork. Cook for an additional 3 to 4 minutes until the internal temperature of the chicken reaches 160 degrees Fahrenheit and the breading is golden brown.
- Drain and Serve: Place a cooling rack on a baking sheet lined with paper towels. Transfer the fried chicken strips to the cooling rack to drain excess oil. Serve immediately or keep warm in the oven until ready to eat.
Notes
- For crispier chicken strips, ensure oil temperature stays steady at 350°F during frying.
- If doubling the recipe, increase the flour and add more eggs to maintain proper coating consistency.
- Use a candy or instant-read thermometer for accurate oil and chicken temperature measurement.
- Non GMO canola oil is recommended for a neutral flavor and high smoke point, but vegetable or peanut oil can be substituted.
- Let fried strips rest briefly on a cooling rack instead of paper towels alone to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
