Fried Chicken Strips Recipe

Trim and slice

Trim any fat from the chicken breasts and slice each breast into 6–8 strips roughly 1 inch wide so they are bite-size for kids.

Season

Place the chicken strips in a shallow bowl or plate. Sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss or rub gently until evenly coated. Let sit 5–10 minutes while you set up the breading station.

Prepare dry mixes

In one shallow dish combine 1 cup flour and 1/4 cup cornstarch. In a second shallow dish whisk together 0.75 cup breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper.

Prepare wet dip

In a third shallow bowl whisk 2 eggs with 1/4 cup milk until smooth.

Dredge the strips

Working one at a time, first dredge a chicken strip in the flour mixture, shaking off excess. Dip it into the egg-milk mixture, letting excess drip back into the bowl. Finally press the strip into the breadcrumb mixture so it is evenly coated. Place coated strips on a wire rack while you bread the rest. This three-step method ensures a crisp coating.

Heat the oil

Pour about 2 cups vegetable oil into a heavy skillet or frying pan to a depth of roughly 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds. (If you don't have a thermometer, test with bread or a small breadcrumb.)

Fry in batches

Carefully add chicken strips to the hot oil in a single layer, leaving space between pieces. Fry 3–4 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Cooking time will vary with strip thickness; aim for 6–8 minutes total per batch. Do not overcrowd the pan; fry in batches as needed.

Drain

Use tongs to transfer cooked strips to a paper towel-lined plate or a wire rack set over a baking sheet to drain excess oil. Keep cooked strips warm in a 200°F (95°C) oven if you have multiple batches.

Arrange fried chicken strips on a platter with small ramekins of ketchup and honey mustard for dipping. Let cool slightly before serving to kids — check temperature of the first piece to ensure it is not too hot.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.