Game Day Crispy Chicken Strips (Print Version)
Golden, perfectly seasoned chicken strips, ideal for game day snacking or a crowd-pleasing meal. Prepare these irresistible bites with ease.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Breading
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
→ For Frying
12 - 2 cups vegetable oil (for frying)
→ To Serve
13 - Ranch, honey mustard, or favorite dipping sauce
# Step-by-Step Guide:
01 - Carefully slice chicken breasts into 1/2-inch wide strips. Season evenly with salt and black pepper.
02 - Establish a three-station breading assembly. Place all-purpose flour in the first shallow bowl. In the second bowl, whisk eggs with milk until well combined. In the third bowl, combine panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, and onion powder.
03 - Dredge each chicken strip thoroughly in the flour, shaking off any excess. Dip into the egg mixture, allowing excess to drip off. Finally, coat completely in the breadcrumb mixture, gently pressing to ensure full adhesion.
04 - Heat vegetable oil in a large skillet or deep fryer to an optimal temperature of 350°F.
05 - Carefully fry the breaded chicken strips in small batches for 3 to 4 minutes per side, or until they achieve a golden-brown hue and are cooked through. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
06 - Transfer fried chicken strips to a plate lined with paper towels to drain excess oil. Serve immediately with your preferred dipping sauce.
# Expert Suggestions:
01 -
- You'll adore how effortlessly these strips come together, leaving you more time to enjoy the game (or company).
- The golden-brown, crunchy coating and juicy interior make them an instant crowd-pleaser for any occasion.
02 -
- Overcrowding the pan is the quickest way to lower your oil temperature and end up with soggy chicken.
- Pressing the breadcrumbs onto the chicken firmly is crucial for ensuring a thick, even crust that won't fall off.
03 -
- For an even crispier crust, try a double-dip: after the first breading, dip back into the egg and then again into the panko mixture.
- If you're not a fan of frying, these bake beautifully; just remember to use a wire rack for airflow and spray them lightly with oil for that golden finish.