Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prep Chicken
Trim any excess fat from the chicken breasts and cut into 1/2-inch wide strips.
- 2
Make Dredging Flour
In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- 3
Egg Wash
In another shallow dish, whisk eggs with water to make the egg wash.
- 4
Breadcrumb Mixture
In a third shallow dish, combine the breadcrumbs and grated Parmesan cheese (if using).
- 5
Dredge in Flour
Coat each chicken strip in the seasoned flour, tapping off excess.
- 6
Dip in Egg
Dip the floured strips into the egg wash, allowing excess to drip off.
- 7
Coat with Breadcrumbs
Roll or press the egg-coated strips in the breadcrumb mixture until evenly coated.
- 8
Heat Oil
Pour oil into a large skillet or fryer and heat to 350°F (175°C).
- 9
Fry
Fry the chicken strips in batches for 3–4 minutes per side, until golden and the internal temperature reaches 165°F (74°C).
- 10
Rest and Serve
Transfer the strips to a paper towel-lined plate to drain briefly. Serve hot with your favorite dipping sauces.