Chicken Strips Recipe

Trim any visible fat from the chicken breasts. Slice each breast into 3–4 even strips about 1 to 1 1/2 inches wide so they cook evenly. Pat strips dry with paper towels.

Season the chicken strips evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Set aside while you prepare the breading station (5–10 minutes).

Place the flour and cornstarch in a shallow bowl and whisk to combine.

In a second shallow bowl combine the breadcrumbs, grated Parmesan (if using), 1/2 tsp salt and 1/4 tsp black pepper.

In a third bowl whisk the 2 eggs with 2 tablespoons milk and 1/2 teaspoon hot sauce (optional) until smooth. This is your egg wash.

Working in batches, dredge each chicken strip first in the flour-cornstarch mixture, shaking off excess; then dip into the egg wash, allowing excess to drip off; finally press into the breadcrumb mixture to coat thoroughly. Place breaded strips on a wire rack or plate. For an extra-crispy double coat (optional), repeat the egg wash and breadcrumb step once more.

Pour about 1 cup of vegetable oil into a large skillet (or enough to come about 1/4 inch up the side). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Carefully add breaded chicken strips in a single layer without crowding the pan (work in batches). Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so the crust browns without burning.

Transfer cooked strips to a wire rack set over a baking sheet (or paper towel-lined plate) and let rest for 2–3 minutes. Sprinkle with chopped parsley and serve with lemon wedges if desired.

Whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon honey and 1 teaspoon Dijon mustard in a small bowl until smooth. Taste and adjust seasoning; refrigerate until serving.