Crispy Fried Chicken Strips

4.94 from 16 votes

Homemade fried chicken strips with a crispy, seasoned flour coating are golden on the outside and juicy on the inside. Customize the seasoning to your taste and have dinner ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Servings: strips

Author: Kristin Maxwell

Ingredients

Seasoned Flour Coating:

1 ½ cups all-purpose flour
2 tablespoons cajun seasoning (can increase up to 4 tablespoons for stronger flavor)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Egg Wash:

2 eggs
1 tablespoon water

Chicken and Oil:

2 pounds boneless, skinless chicken breast trimmed and cut lengthwise into 1-inch thick strips
Canola, vegetable, or peanut oil for frying (enough for about 2 inches of depth in your pan)

Instructions

Prep the workspace. Line a baking sheet with paper towels and place a wire rack on top if you have one. This is for draining the fried chicken.
Mix the seasoned flour. In a large, shallow bowl or dish with sides, whisk together the flour, cajun seasoning, onion powder, and garlic powder.
Make the egg wash. In a second shallow bowl, beat the eggs and water together.
Bread the chicken. Pat the chicken strips very dry with paper towels. Working one piece at a time, dip into the flour mixture, then into the egg wash, then back into the flour, pressing to coat well. Place breaded chicken on the wire rack or baking sheet.
Repeat with remaining chicken strips and let them rest while you heat the oil.
Heat the oil. Pour oil to a depth of 2 inches in a large cast iron skillet or deep, heavy-bottomed pot. Heat over medium-high to 375°F. Use a deep-fry thermometer to check.
Fry the chicken. Carefully add 3 to 4 breaded strips to the hot oil one at a time. Fry until golden brown on the first side, about 5 minutes, then flip and cook until golden on the second side, about 6 to 7 minutes more. The internal temperature should reach 165°F.
Drain and repeat. Transfer fried strips to the wire rack to drain. Return oil to 375°F, then fry the next batch. You'll have 2 to 3 batches total.
Serve warm with your favorite dipping sauce.

Notes

Cajun seasoning: This is our family's favorite blend, but feel free to use any seasoning you like. For a milder version, use garlic powder, onion powder, paprika, salt, and pepper, or try this all-purpose Chicken Seasoning.
Seasoning saltiness: Taste your cajun seasoning before adding it. Some brands are very salty. Start with 2 tablespoons and increase to taste.
Chicken cut: Sliced chicken breast is recommended over actual chicken tenderloins, which have a tough tendon running through the center. If using tenderloins, trim the tendon out first.
Dry the chicken well. This is the most important step for getting the breading to stick. Moisture on the surface will prevent the flour from adhering.
Oil temperature matters. Keep the oil at 375°F throughout cooking. Too cool and the coating absorbs oil and gets soggy. Too hot and the outside browns before the inside cooks through.
Don't overcrowd the pan. Fry 3 to 4 pieces at a time with space between them. Overcrowding drops the oil temperature.
Browned but not cooked through? Transfer to a baking sheet and finish in a 400°F oven until the chicken reaches 165°F internally.
Egg-free option: If you need to skip the eggs, buttermilk works as a binder for the flour coating. Dip in buttermilk instead of the egg wash.
Make ahead: Bread the chicken up to 24 hours in advance. Layer parchment between pieces, store in the fridge, and bring to room temperature for 15 to 20 minutes before frying.
Storage: Store cooled strips in an airtight container in the fridge for up to 4 days. Freeze in a single layer, then transfer to freezer bags for up to 4 months.
Reheating: Reheat thawed strips at 350°F for about 10 minutes or air fry at 380°F for 5 to 10 minutes. From frozen, bake at 375°F for about 30 minutes.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.