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From Oven to Table in Minutes: My Crispy Chicken Strips Recipe

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Ingredients

Scale
  • 1 pound boneless, skinless chicken tenders
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 2 large eggs, beaten
  • Vegetable or canola oil, for frying
  • Your favorite dipping sauces (honey mustard, ranch, BBQ sauce, etc.)

Instructions

  1. In a shallow dish, combine the flour, salt, pepper, paprika, and garlic powder.
  2. Dredge the chicken tenders in the flour mixture, making sure they are fully coated.
  3. Dip the floured chicken tenders in the beaten eggs, then back in the flour mixture, ensuring they are well coated.
  4. Heat about 1 inch of oil in a large skillet over medium-high heat.
  5. Carefully add the chicken tenders to the hot oil, being careful not to overcrowd the pan.
  6. Fry for 4-5 minutes per side, or until golden brown and crispy.
  7. Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain.
  8. Serve immediately with your favorite dipping sauces.

Notes

  • For extra crispy chicken strips, double dredge them in the flour mixture.
  • Don’t overcrowd the pan – cook in batches for best results.
  • Use a thermometer to ensure the oil is at the right temperature (350-375°F).
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://rsyep.com/from-oven-to-table-in-minutes-my-crispy-chicken-strips-recipe/