Kids Chicken Strips Recipe

Trim and slice

Trim any fat from the chicken breasts and slice each breast into 3–4 evenly sized strips (about 3/4 inch wide) so they cook quickly and are easy for kids to hold.

Make brine

In a bowl or container, stir together 2 cups cold water, 1 tablespoon kosher salt, 1 teaspoon sugar and 1 teaspoon freshly ground black pepper until dissolved.

Brine chicken

Submerge the chicken strips in the brine, cover, and refrigerate for 15–20 minutes to add moisture and mild seasoning. Do not brine longer than 30 minutes for thin strips.

Remove the strips from the brine, pat completely dry with paper towels (drying helps the breading adhere and results in crisper strips). Let rest on a wire rack while you prepare the breading station.

Prepare dry mix

In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.

Prepare breadcrumbs

Place 1 cup fine breadcrumbs (panko gives extra crunch) in a separate shallow plate. If you want a finer texture for small kids, pulse panko briefly in a food processor.

Prepare wet dip

In a shallow bowl, whisk together 2 eggs and 1/4 cup whole milk until smooth. Season with a pinch of salt if desired.

Set the three stations in order: flour mixture, egg wash, breadcrumbs. This assembly-line method helps an even coating on each strip.

Heat oil

Pour about 3 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat the oil over medium heat until it reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test with a small piece of bread— it should brown in about 30–40 seconds.

Bread the chicken

Working in small batches (3–4 strips at a time), dredge a strip first in the flour mixture, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the breadcrumbs so they adhere evenly. Place breaded strips on a baking sheet or plate in a single layer. For an extra-crispy double layer, you can repeat the egg and breadcrumb step once more.

Fry the strips

Carefully add 3–4 breaded strips to the hot oil without crowding. Fry, turning once, until golden brown and cooked through, about 3–4 minutes total (internal temperature should reach 165°F / 74°C). Adjust heat as needed to maintain 325–350°F (160–175°C) during frying.

Drain

Use a slotted spoon or spider to transfer cooked strips to a wire rack set over a baking sheet to drain excess oil and stay crisp. For a kid-friendly finish, lightly season with a pinch of salt while still hot.

Repeat breading and frying with remaining strips. If strips finish cooking faster than others, keep them warm in a single layer in a 200°F (95°C) oven for up to 15 minutes while you finish the batch.

Arrange the hot chicken strips on a platter with lemon wedges and serving bowls of ketchup or your choice of dipping sauces (honey mustard, BBQ, ranch). Let them cool slightly before serving to small children; test one to ensure the center is not too hot.

Provide napkins and a small plate per child. Leftover strips can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.