Description
These crispy breaded chicken strips are juicy on the inside and golden on the outside, making them perfect for a quick dinner or snack. Serve with your favorite dipping sauce, fries, or a fresh salad.
Ingredients
- 2 chicken breasts, sliced into strips
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- Vegetable oil for frying
Instructions
- Slice the chicken breasts into even strips and pat dry with paper towels.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, oregano, salt, and pepper.
- Coat each chicken strip in flour, dip into the egg mixture, then press into the seasoned breadcrumbs until fully coated.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the chicken strips in batches for 4 to 5 minutes per side or until golden brown and cooked through.
- Transfer the cooked chicken strips to a paper towel-lined plate to drain excess oil.
- Serve hot with dipping sauce or your preferred side dishes.
Notes
- For extra crispiness, use panko breadcrumbs.
- You can bake the chicken strips at 425°F for 20 minutes instead of frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 135 mg
