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Ingredients
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Main Ingredients
Seasoning
Frying
Method
Preparation
- 1
Prepare the Chicken
Cut the boneless, skinless chicken breasts into strips approximately 1 inch wide.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in the first dish, beat the eggs in the second dish, and combine the breadcrumbs with salt, pepper, garlic powder, and paprika in the third dish.
Breading
- 3
Coat the Chicken
Take each chicken strip and first dip it into the flour, ensuring it's coated evenly. Shake off excess flour.
- 4
Dip in Eggs
Next, dip the floured chicken strip into the beaten eggs, allowing excess to drip off.
- 5
Coat with Breadcrumbs
Finally, coat the chicken strip with the breadcrumb mixture, pressing lightly to adhere.
Frying
- 6
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small piece of bread into the oil; it should sizzle.
- 7
Fry the Chicken Strips
Carefully place the breaded chicken strips in the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until they are golden brown and cooked through.
- 8
Drain and Serve
Using a slotted spoon, remove the chicken fingers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.