Chicken Strips Recipe

Prepare chicken

Pat the chicken dry with paper towels. Cut the chicken into 3/4- to 1-inch wide strips, about 2-3 inches long. Place strips in a bowl and season with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Toss to coat evenly. Let rest 10 minutes at room temperature while you prepare the coating.

Make wet batter

In a shallow bowl whisk together 1 egg, 3 tablespoons milk, 1 teaspoon hot sauce, 3 tablespoons flour and 2 tablespoons cornstarch until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. The batter should be thick enough to cling to the chicken but still pourable; add a teaspoon of water or milk if too thick.

Prepare dry breading

In a separate shallow dish combine 1 cup all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and 1/4 tsp cayenne (if using). In a third shallow dish place 3 tablespoons breadcrumbs.

Dredge and bread the strips

Working in batches, dredge each seasoned chicken strip first in the seasoned flour (shake off excess), then dip into the wet batter to coat completely, letting excess drip off, then press into breadcrumbs to adhere. Place breaded strips on a wire rack set over a baking sheet; allow to rest 5 minutes to help coating set. Repeat until all strips are coated.

Heat oil

Pour about 2 cups oil into a heavy skillet (cast iron or stainless) to reach roughly 1/2 inch depth, or use a deep pot with 1½–2 inches oil. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter—if it sizzles and rises immediately, the oil is ready.

Fry strips

Fry chicken strips in a single layer without crowding the pan (about 4–6 strips depending on pan size) for 2.5–3.5 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Turn once with tongs. Adjust heat as needed to maintain ~325–350°F so coating browns without burning.

Drain

Transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of salt while still hot. Keep cooked strips warm in a 200°F (95°C) oven while you finish remaining batches.

Serve the chicken strips immediately with lemon wedges and your choice of dipping sauce. For appetizer portions, arrange on a platter with toothpicks or small bowls of sauce.