Fried Chicken Strips Recipe

Prep chicken

Trim any fat from the chicken breasts. Slice each breast into 6–8 strips about 3/4 inch wide so they are bite-sized for kids. Aim for uniform thickness for even cooking.

Season

Place strips in a shallow bowl or plate and sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss each strip so all sides are lightly seasoned. Let rest 10 minutes while you prepare the breading station.

Set up

Use three shallow bowls or rimmed plates: 1) flour mixture, 2) wet dip, 3) breadcrumbs (if using). In bowl #1 combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine dry breadcrumbs (optional), 1/2 tsp baking powder, 1/2 tsp onion powder and 1/2 tsp salt. Whisk to combine. In bowl #2 whisk 1 large egg with 1/2 cup milk and 1 tsp mustard until smooth.

Dredge

Working with 3–4 strips at a time, first toss a strip in the flour mixture and shake off excess, then dip into the egg-milk mixture, letting excess drip back into the bowl, then press into the flour mixture again (or the breadcrumb bowl if using) so the pieces are evenly coated. Place breaded strips on a wire rack set over a baking sheet. Repeat until all strips are breaded.

Rest the breaded strips

Let breaded strips rest on the rack for 10 minutes. This helps the coating adhere and reduces falling-off while frying.

Heat oil

Pour about 2 cups neutral oil into a heavy skillet (cast iron or stainless) to create a 1/2 inch depth of oil. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately.

Fry strips

Working in a single layer and not overcrowding the pan, add 4–6 strips depending on pan size. Fry for 3 to 4 minutes per side, turning once with tongs, until golden brown and internal temperature reaches 165°F (74°C). Thinner strips may take less time; thicker strips may take a minute or two longer. Adjust heat as needed to keep oil near 325–350°F to avoid burning the crust.

Drain

Use tongs to transfer cooked strips to a paper towel–lined plate or a wire rack set over a baking sheet to drain excess oil. Sprinkle each batch lightly with 1/8 tsp finishing salt while still hot (total about 1/4 tsp across all strips).

Keep warm (if needed)

If frying multiple batches, keep finished strips in a 200°F (95°C) oven on a rack so they stay crisp while you finish the rest.

Serve warm with optional ketchup and honey mustard for dipping. For kids, cut strips into smaller pieces if desired and serve alongside carrot sticks, apple slices, or fries.