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!

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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

Why is my fried chicken tenders not crispy? ›

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.

What is the secret to making great fried chicken? ›

Tips for Preparing Fried Chicken
  1. Buy bone-in chicken pieces. Let's be real here — everybody wants a drumstick or thigh. ...
  2. Dry brine the chicken for juiciness. Dry brine (meaning salt) the chicken itself first. ...
  3. Make a strong seasoning mixture. ...
  4. Use egg whites, alcohol, and cornstarch for a crispy coating.

How do you keep batter from falling off chicken tenders? ›

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.

How does KFC get their chicken so crispy? ›

KFC deep fries its chicken for 15 minutes and then drains the oil off for another five minutes – 20 minutes in total. If you don't have a deep fryer, heat up plenty of oil in a large saucepan and do it that way.

Why does the breading always fall off my fried chicken? ›

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.

How do you get seasoning to stick to fried chicken? ›

What's the best way to get seasoning to stick to chicken or steak...
  1. Dab the moisture off the surface of the meat before seasoning, and then season heavily and work it into the meat with your hands. ...
  2. Create an oil-based seasoning mix to baste over the meat several times throughout the cooking process.
Feb 4, 2021

Does milk help breading stick? ›

You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.

Is flour or cornstarch better for fried chicken? ›

Ingredient Tips

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Do you do egg or flour first for fried chicken? ›

First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg.

What is the trick to getting crispy chicken? ›

Just a little cornstarch added to the flour mixture for fried chicken makes for a more tender and crisp crust. The starch in the cornstarch and flour work in tandem to hold the coating together and make it super dry and crispy once fried.

How many minutes should I fry chicken? ›

Diced chicken and chicken strips tend to take around 8 minutes to cook all the way through. If you are cooking whole pieces of chicken, white means cooks faster than dark meat, but as a good rule of thumb, you should fry for a total of about 15 minutes.

Do you fry chicken fast or slow? ›

The slower you cook chicken, the better. That's the overall rule for cooking protein. Start by having the heat medium-high when you put the chicken breast in the pan. Sear it quickly.

How much oil should I use to fry chicken? ›

The fat should be about one inch deep in the skillet, coming about halfway up the food. Get the fat good and hot before adding the chicken. The fried chicken oil temperature should be about 350 degrees F (175 degrees C).

Why are my chicken tenders soggy? ›

You'll want to use a neutral-tasting oil like canola, vegetable, or peanut oil with a high smoke point. Monitor the temperature with a thermometer, adjusting the heat as necessary. If the oil isn't kept at around 350 degrees Fahrenheit, the breading will absorb excess oil and become soggy.

How do you're crisp chicken tenders? ›

The best way to reheat fried chicken is in an oven.
  1. Bring it to room temperature: Take the chicken out of the fridge 20 to 30 minutes before reheating. ...
  2. Give it some air: Place chicken on a wire rack and preheat oven to 400°F. ...
  3. Go high and fast: Bake chicken for 12 to 15 minutes.
Dec 19, 2023

How do you keep chicken tenders crispy? ›

How can I keep them crispy once fried? Once fried you can keep the chicken tenders crispy on a baking sheet or a cookie sheet in a low oven at 250 degrees while you finish frying the remaining chicken tenders or keep them warm until your event starts.

Why is my chicken not crispy enough? ›

Several factors could affect the crispiness of your baked chicken. Make sure you're patting the chicken dry before seasoning to remove excess moisture, and consider using a higher temperature for baking. Additionally, placing the chicken on a wire rack can help air circulate around it, promoting crispiness.

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