Kids Chicken Strips Recipe

Name: Evan’s Deli & Brews Kids Chicken Strips Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 pieces chicken breast tenders; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 pieces large egg; 0.25 cups milk; 1 cups panko breadcrumbs; 0.25 cups grated Parmesan cheese (optional); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 0.5 tsp garlic powder; 1 cups vegetable oil (for frying); 1 cups frozen fries; 0.25 tsp salt; 1 tbs vegetable oil (if making from scratch); 0.25 cups store-bought ranch dressing; 1 tsp milk (to thin if needed); 0.5 tsp fresh parsley (optional, finely chopped)

Inspired by Evan’s Deli & Brew

Time30m

Serves1

Two Chicken Strips Sliced in Half and Served with Fries and a side of Ranch

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Ingredients

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Chicken Strips

2 pieces chicken breast tenders

1 cups 00 bread flour

1/4 cups Cornstarch

1 pieces large egg

1/4 cups Milk

1 cups Panko breadcrumbs

1/4 cups grated Parmesan cheese (optional)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1 cups vegetable oil (for frying)

Fries

1 cups frozen fries

1/4 tsp Celtic sea salt

1 tbs vegetable oil (if making from scratch)

Ranch Dipping Sauce

1/4 cups store-bought ranch dressing

1 tsp milk (to thin if needed)

1/2 tsp fresh parsley (optional, finely chopped)

Method

Chicken Strips

Prep the chicken

Pat the chicken breast tenders dry with paper towels. If tenders are large, slice each tender lengthwise into two equal strips so the final plate shows four thin strips (the menu requests two strips sliced in half). Season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper.

Set up breading station

Place the flour and cornstarch in a shallow bowl and mix. In a second bowl, whisk the egg and 0.25 cup milk until combined. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan (if using), paprika, garlic powder, 0.5 tsp salt and 0.25 tsp black pepper.

Bread the tenders

Working one at a time, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the panko mixture to coat evenly. Place breaded strips on a clean plate while you finish the rest.

Fry the chicken

Pour about 1 cup of vegetable oil into a 10-inch skillet to reach roughly 1/4 inch depth and heat over medium-high until the oil reaches 350°F (or a small breadcrumb sizzles on contact). Fry the breaded strips in batches without crowding, 2–3 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer cooked strips to a paper-towel-lined plate to drain. Let rest 1–2 minutes, then slice each strip in half lengthwise so you have the presentation of two strips sliced in half per order.

Alternate oven-baked option

If preferred, preheat oven to 425°F. Place breaded strips on a parchment-lined baking sheet sprayed lightly with oil. Spray tops with a little oil and bake 12–15 minutes, flipping once halfway, until golden and internal temperature is 165°F.

Fries

Prepare fries according to package instructions if using frozen: bake or air-fry until crisp and heated through. If making quick pan-fried fries from fresh potatoes, heat 1 tablespoon oil in a skillet over medium-high, add fries in a single layer, cook flipping occasionally 8–12 minutes until golden and tender. Season immediately with 1/4 tsp salt.

Ranch Dipping Sauce

Pour 1/4 cup store-bought ranch into a small ramekin. If it seems too thick for kids, thin with 1 teaspoon milk and stir. Optionally sprinkle 1/2 tsp finely chopped fresh parsley on top for color.

Plating and serving

Place two breaded chicken strips (each sliced in half) on the kids' plate alongside a serving of fries. Add the ramekin of ranch on the side. Serve warm.