From Oven to Table in Minutes: My Crispy Chicken Strips Recipe
Ingredients
- 1 pound boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- 2 large eggs, beaten
- Vegetable or canola oil, for frying
- Your favorite dipping sauces (honey mustard, ranch, BBQ sauce, etc.)
Instructions
- In a shallow dish, combine the flour, salt, pepper, paprika, and garlic powder.
- Dredge the chicken tenders in the flour mixture, making sure they are fully coated.
- Dip the floured chicken tenders in the beaten eggs, then back in the flour mixture, ensuring they are well coated.
- Heat about 1 inch of oil in a large skillet over medium-high heat.
- Carefully add the chicken tenders to the hot oil, being careful not to overcrowd the pan.
- Fry for 4-5 minutes per side, or until golden brown and crispy.
- Remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain.
- 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.