Ingredients
1 lb boneless, skinless chicken breasts
1 cup all-purpose flour
2 tsp garlic powder
2 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 eggs
2 tbsp milk
2 cups breadcrumbs
Instructions
Cut the chicken breasts into long strips of equal size for even cooking
Prepare three bowls: one with flour mixed with garlic powder, paprika, salt, and pepper, one with beaten eggs and milk, and one with breadcrumbs
Dip each chicken strip first into the seasoned flour, coating well
Next, dip into the egg mixture, letting excess drip off
Finally, coat in breadcrumbs, pressing gently so they stick well
Place the coated strips on a plate or tray
Heat oil in a deep pan over medium heat
Fry the chicken strips in batches for about 4 to 5 minutes per side or until golden brown and cooked through
Remove and place on paper towels to drain excess oil
Method
The double coating process creates a crispy outer layer while keeping the inside juicy
Frying at the right temperature ensures the coating doesn’t burn before the chicken cooks
Benefits
High in protein from chicken
Can be baked or air-fried for a lighter version
Simple ingredients and quick to prepare
Nutrition
Rich in protein
Moderate carbs from coating
Can be lower in fat if baked instead of fried
Tips
For extra crunch, use panko breadcrumbs
Add chili powder or cayenne for a spicy kick
Do not overcrowd the pan while frying
For baking, cook at 200°C for about 20–25 minutes, flipping halfway
Conclusion
These crispy chicken strips are golden, crunchy on the outside, and tender on the inside. Perfect for a quick meal, snack, or party platter. Serve with your favorite dipping sauce and enjoy every bite