Crispy Chicken Strips Recipe (Baked & Fried Versions)

Golden, crunchy on the outside and juicy on the inside — these chicken strips are the ultimate comfort food. Perfect for family dinners, parties, or meal prep.

Ingredients (Serves 4–6)

For the Chicken:

• 2 large chicken breasts (boneless, skinless) – cut into even strips

• ½ tsp salt (or to taste)

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

For the Breading Station:

1. Seasoned Flour:

   • 1 cup all-purpose flour

   • 1 tsp garlic powder

   • 1 tsp paprika

   • ½ tsp black pepper

   • ½ tsp salt

2. Egg Wash:

   • 2 large eggs

   • 2 tbsp milk

3. Breadcrumb Coating:

   • 1½ cups breadcrumbs (panko for extra crunch or regular for a finer texture)

   • Optional: 2 tbsp grated Parmesan for flavor

For Cooking:

• Oil for frying (sunflower, canola, or peanut oil)

• OR baking spray/brush with oil for oven method

Preparation

1️⃣ Prep the Chicken

• Pat chicken strips completely dry with paper towels (important for crispiness).

• Season evenly with salt, pepper, paprika, and garlic powder. Set aside.

2️⃣ Set Up Your Breading Station

• In one bowl: seasoned flour mixture.

• In the second bowl: whisk eggs with milk.

• In the third bowl: breadcrumbs (and Parmesan if using).

3️⃣ Bread the Chicken

• Dredge each chicken strip in seasoned flour — shake off excess.

• Dip into egg wash — let excess drip off.

• Roll in breadcrumbs, pressing gently so they stick.

• Place breaded strips on a plate or tray.
  Tip: Let coated strips rest for 10 minutes before cooking — this helps the breading set and stay on during cooking.

Cooking Methods

Oven-Baked (Healthier Option)

1. Preheat oven to 400°F (200°C).

2. Place breaded chicken strips on a baking sheet lined with parchment or a lightly oiled wire rack (rack helps air circulation for crispiness).

3. Spray lightly with oil or brush with melted butter.

4. Bake 15–20 minutes, flipping halfway, until golden brown and internal temp reaches 165°F (74°C).

Fried (Classic Crispy Option)

1. Heat 1–2 inches of oil in a deep skillet or fryer to 350–375°F (175–190°C).

2. Fry chicken strips in batches (don’t overcrowd) for 4–6 minutes, turning halfway, until golden brown and cooked through.

3. Drain on paper towels to remove excess oil.

Serving Suggestions

• Dips: Ranch, honey mustard, spicy buffalo, BBQ, garlic aioli, or sweet chili sauce.

• Sides: French fries, potato wedges, coleslaw, fresh salad, or roasted vegetables.

Chef’s Tips

• For extra crunch: Double coat — after breadcrumbs, dip again in egg wash, then in breadcrumbs.

• For meal prep: Freeze breaded (uncooked) strips on a tray, then store in a freezer bag. Cook from frozen, adding a few minutes to cooking time.

• Flavor twists: Add chili powder or cayenne to the flour for a spicy kick, or use Italian seasoning in the breadcrumbs for a herb flavor.