Crispy Chicken Strips (Golden & Crunchy)
Perfectly seasoned, super crispy outside, juicy inside — better than takeout and easy to make at home.
Ingredients (Serves 4)
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1½ lbs chicken tenders (or chicken breasts cut into strips)
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1 cup all-purpose flour
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2 large eggs
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2 tbsp milk
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1½ cups panko breadcrumbs (for extra crunch)
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1 tsp garlic powder
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
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½ tsp onion powder (optional)
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Oil for frying (vegetable or canola)
Frying Method (Extra Crispy)
1️⃣ Prep the Chicken
Pat dry with paper towels.
2️⃣ Set Up Breading Station
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Bowl 1: Flour + half the seasoning
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Bowl 2: Eggs + milk (whisked)
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Bowl 3: Panko + remaining seasoning
3️⃣ Coat
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Dredge in flour
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Dip in egg
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Press into panko (press firmly so it sticks)
For ultra thick crust: dip back into egg and panko again.
4️⃣ Fry
Heat oil to 350°F (175°C).
Fry 3–5 minutes per side until golden brown and internal temp reaches 165°F (74°C).
5️⃣ Drain & Rest
Place on wire rack (not paper towels for max crisp).
Air Fryer Version
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Spray coated strips lightly with oil.
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Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
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Spray again halfway for extra crisp.
Dipping Sauce Ideas
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Honey mustard
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Ranch
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BBQ sauce
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Buffalo sauce
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Garlic aioli
Extra Crispy Tips
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Let breaded strips rest 10 minutes before frying.
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Don’t overcrowd the pan.
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Use panko instead of regular breadcrumbs.
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Keep cooked strips warm in a 200°F oven while finishing batches.