Chicken Strips Recipe

Prepare the chicken

Trim any fat from the chicken breasts. Slice each breast across the grain into 3/4- to 1-inch wide strips so you have even pieces for cooking (about 10–12 strips per pound). Pat the strips dry with paper towels.

Season the chicken

Place the chicken strips in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp paprika. Toss gently until evenly coated. Let rest for 5 minutes to absorb seasoning.

Set up dredging stations

In a shallow dish combine 3/4 cup all-purpose flour and a pinch of salt and pepper. In a second shallow bowl whisk together 2 large eggs and 1/4 cup milk until smooth. In a third shallow bowl combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan (if using), and 1/4 tsp cayenne (if using).

Dredge the strips

Working in batches, coat each strip first in the flour (shake off excess), then dip into the egg mixture, letting excess drip off, then press into the panko mixture to fully coat. Place coated strips on a wire rack or a plate while you finish the rest.

Heat the oil

Pour about 1 cup vegetable oil into a large skillet (enough to come about 1/4–1/2 inch up the side) and heat over medium-high until shimmering and a small piece of bread sizzles immediately (about 350°F/175°C). If you have a thermometer, target 340–360°F (170–180°C).

Fry the strips

Carefully add strips in a single layer without overcrowding the skillet (work in batches). Cook 2.5–3.5 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 to keep oil at target temperature. Use tongs to transfer cooked strips to a paper towel-lined tray or wire rack to drain.

Finish and serve

If desired, place cooked strips on a baking sheet in a 200°F (95°C) oven to stay warm while finishing remaining batches. Squeeze lemon wedges over the strips before serving. Serve with choice of sides and dips (ranch, honey mustard, fries, coleslaw).

French fries: Cook 4 oz frozen fries according to package instructions (bake or deep-fry) or fry fresh cut fries in hot oil until golden and crisp (about 3–5 minutes). Season with salt and serve hot.

Coleslaw: Portion 1/2 cup prepared coleslaw per serving. Keep chilled until plating.

Dips: Place 1/4 cup ranch and 1/4 cup honey mustard in small ramekins for dipping. Offer additional lemon wedges.