Making and deep frying chicken strips is a straightforward process that results in crispy, delicious chicken. Here's how you can make them:
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Ingredients:
For the chicken:
- 1 lb (450g) chicken breasts or tenders
- Salt and pepper (to taste)
- Garlic powder (optional)
For the coating:
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the wet mixture:
- 2 eggs
- 1/4 cup milk or buttermilk
For frying:
- Oil (vegetable, canola, or peanut oil)
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Instructions:
1. Prepare the Chicken
- Slice the chicken into strips about 1 inch wide.
- Season with salt, pepper, and optional garlic powder.
2. Set Up Coating Stations
- In a bowl, mix the flour, paprika, onion powder, salt, and pepper.
- In another bowl, whisk the eggs and milk together.
3. Coat the Chicken
1. Dip each chicken strip into the flour mixture, ensuring it’s fully coated.
2. Shake off excess flour and dip the strip into the egg mixture.
3. Return the strip to the flour mixture and coat again for an extra crispy layer.
4. Heat the Oil
- In a deep pan or fryer, heat about 2–3 inches of oil to **350°F (175°C)**. Use a thermometer for accuracy.
5. Fry the Chicken
- Carefully lower a few strips into the hot oil, ensuring not to overcrowd the pan.
- Fry for 4–5 minutes, turning occasionally, until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
- Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
6. Serve
- Serve hot with your favorite dipping sauces, such as ranch, honey mustard, or BBQ sauce.
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Tips:
- Buttermilk marinade: For extra tenderness, marinate the chicken strips in buttermilk for 1–2 hours before coating.
- Double coating: Double-dipping in flour and egg ensures a thicker, crispier crust.
- Oil safety: Always monitor the oil temperature to prevent burning or undercooking.
Enjoy your homemade crispy chicken strips! 🐔