IntroductionThere’s something universally loved about crispy chicken strips. Whether you call them tenders, fingers, or strips, these golden-brown bites are a comfort food classic that never goes out of style.ADVERTISEMENTI first tried homemade chicken strips as a teenager, back when fast food chicken was all I knew. My mom surprised me by frying up a batch in our own kitchen, and honestly, I never looked back. They were crispier, juicier, and way more flavorful than anything I had ordered out. Plus, the smell of garlic, paprika, and fried chicken filling the kitchen was unforgettable.What makes chicken strips so special is their versatility. They can be a quick weeknight dinner, a party appetizer, or even part of a kid-friendly lunch. Dip them in ketchup, honey mustard, BBQ sauce, or ranch, and they disappear faster than you can fry them.If you’re into cozy, comforting meals like this, you’d also enjoy my Old-Fashioned Chicken and Dumplings Recipe—another timeless favorite that brings pure comfort to the table.ADVERTISEMENTIngredients for Crispy Chicken Strips1 lb boneless, skinless chicken breasts (cut into strips)1 cup all-purpose flour 2 teaspoons garlic powder2 teaspoons paprika1 teaspoon salt½ teaspoon black pepper2 large eggs 2 tablespoons milk 2 cups breadcrumbs (panko for extra crunch)Oil for frying (vegetable or canola)Directions for Crispy Chicken StripsStep 1: Prep the ChickenCut the chicken breasts into even strips, about 1 inch wide. Pat them dry with a paper towel—this helps the coating stick better.Step 2: Set Up Your Breading StationBowl 1: Mix flour, garlic powder, paprika, salt, and black pepper.Bowl 2: Whisk together eggs and milk until smooth.Bowl 3: Place the breadcrumbs.Step 3: Coat the ChickenDip each chicken strip first in the flour mixture (shaking off excess), then into the egg mixture, and finally coat with breadcrumbs. For an extra crunchy coating, repeat the egg and breadcrumb step.ADVERTISEMENTStep 4: Fry the ChickenHeat 1–2 inches of oil in a deep skillet over medium-high heat (350°F / 175°C). Fry chicken strips in batches for about 4–5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.ADVERTISEMENTStep 5: Serve & EnjoyServe hot with your favorite dipping sauces—ketchup, BBQ, ranch, or honey mustard. Add some lemon wedges for a zesty kick.Tips & VariationsHealthier Option: Bake at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.Spicy Kick: Add cayenne pepper or chili powder to the flour mix.Cheesy Twist: Mix grated Parmesan cheese into the breadcrumbs.Double Crunch: For extra crispiness, double dip the chicken in egg and breadcrumbs.For another crispy comfort meal, check out these Garlic Parmesan Cheeseburger Bombs that are just as fun and delicious.StorageRefrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best results.Freezer: Freeze breaded (uncooked) strips on a tray, then store in freezer bags for up to 2 months. Fry or bake straight from frozen.Time & YieldPrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutesYield: About 4 servingsTools UsedSharp knife & cutting boardMixing bowlsTongs or fork for breadingDeep skillet or Dutch ovenPaper towels & wire rackFAQQ1: Can I make chicken strips ahead of time?Yes! Bread the chicken in advance and refrigerate for up to 12 hours before frying.Q2: Can I use chicken thighs instead of breasts?Definitely. Chicken thighs stay extra juicy and are a great option.ADVERTISEMENTQ3: What’s the best dipping sauce?Classic choices include ranch, honey mustard, and BBQ sauce, but sriracha mayo adds a great kick too.Final Thoughts on Crispy Chicken StripsThese Crispy Chicken Strips are the kind of recipe that never disappoints. They’re crunchy on the outside, tender on the inside, and endlessly versatile. Perfect for family dinners, parties, or even as a snack, they’ll quickly become a regular in your kitchen.If you’re craving more chicken inspiration,
Crispy Chicken Strips Recipe
