Chicken Strip Basket Recipe

Prepare stations

Set up a dredging station with three shallow bowls: one with seasoned flour mixed with paprika, garlic powder, onion powder, salt, and pepper; one with the beaten egg and milk; and one with a mixture of cornstarch and a pinch of salt.

Pound and cut chicken

If needed, trim any excess fat and slice the chicken into uniform 1/2 inch wide strips to ensure even cooking.

Dredge

Coat each chicken strip in the flour mixture, dip into the egg wash, then dredge again in the cornstarch mixture for an extra-crispy coating. Place on a rack as you coat to prevent sticking.

Heat oil

Pour enough oil into a heavy-bottomed pot or fryer to reach 2 inches depth and heat to 350°F (175°C).

Fry

Fry chicken strips in batches for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn and avoid overcrowding.

Drain and keep warm

Transfer to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Serve with dipping sauce

Serve hot with your choice of dipping sauce (ranch, honey mustard, or barbecue) on the side.