Name: Pan Fried Chicken Strips Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2/3 cup flour; 2 teaspoons kosher salt; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 3/4 teaspoon freshly ground pepper; 3/4 teaspoon paprika; 1 egg; 2 chicken breasts; 1 cup cooking oil (non GMO canola oil recommended)

Jump to Recipe· 4.9 from 3 reviews

If you’re on the hunt for a quick, satisfying dinner that hits all the right notes—crispy on the outside, juicy on the inside—this Pan Fried Chicken Strips Recipe is the one I always come back to. It’s straightforward enough for a weeknight meal but impressive enough to serve friends on a cozy weekend. The seasoned flour coating gives these strips a perfect crunch without the fuss of deep frying, making it a cleaner, tastier dinner option you’ll feel good about.

What I love most about this Pan Fried Chicken Strips Recipe is how adaptable it is—whether you’re feeding picky kids or craving a hearty snack, these chicken strips won’t let you down. With just a handful of pantry staples and a little careful coating technique, you’ll have golden, flavorful strips sizzling up in less than half an hour. Give it a try, and you might find yourself reaching for these chicken strips time and again.

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Why This Recipe Works

Balanced Seasoning: The blend of garlic powder, onion powder, paprika, and kosher salt creates layers of flavor that make each bite exciting.
Double Coating Technique: Dipping the chicken strips twice in seasoned flour and egg ensures a crispy, golden crust that stays crunchy.
Perfect Cooking Temperature: Heating the oil to 350° ensures the chicken cooks evenly without soaking up excess grease.
Easy Cleanup & Healthier Option: Pan frying in canola oil reduces the mess and oil absorption compared to deep frying.

A close-up view of five golden fried pieces of chicken cooking in a black cast iron pan. Each piece has a crispy and spicy coating with visible specks of seasoning, browning evenly. The oil bubbles around the chicken, giving a shiny and hot appearance. The background consists of a white marbled surface, and the focus is on the texture and color of the fried chicken, showing a rich, crunchy crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Pan Fried Chicken Strips Recipe plays a role, whether it’s seasoning or texture. I always recommend fresh spices and quality chicken breasts for maximum taste and juiciness.

Flour: Acts as the base for the crispy coating—using all-purpose flour gives a light, crunchy crust.
Kosher Salt: Enhances all the flavors without overpowering the chicken.
Garlic Powder: Adds a subtle, savory warmth.
Onion Powder: Gives a background sweetness and depth.
Freshly Ground Pepper: Offers a mild heat that wakes up the palate.
Paprika: Brings a smoky, slightly sweet aroma and beautiful color.
Egg: Helps the seasoned flour stick perfectly to the chicken for that signature crunch.
Chicken Breasts: The star ingredient—lean, tender, and easy to slice into strips.
Cooking Oil (non-GMO canola): Chosen for its neutral flavor and good smoke point, ideal for pan frying.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Pan Fried Chicken Strips Recipe depending on the mood and pantry. Sometimes I add a pinch of cayenne for heat or swap paprika for smoked paprika when I’m craving a deeper smoky flavor. Don’t hesitate to make it your own—these strips are forgiving and perfect for experimenting!

Variation: I once coated the strips with panko breadcrumbs after the second flour dip for even crunchier chicken, and it was a hit with my kids.
Dietary Modification: For a gluten-free option, you can substitute the flour with a gluten-free all-purpose mix—the cooking time stays the same.
Seasonal Change: Adding fresh herbs like thyme or rosemary to the flour mix lends a fresh, aromatic twist in spring or summer.

Step-by-Step: How I Make Pan Fried Chicken Strips Recipe

Step 1: Prep Your Oil and Get the Heat Right

Start by heating your cooking oil in a 12″ cast iron skillet over medium heat. I like to use a candy thermometer to get the oil temperature spot on at 350°. This little step prevents soggy strips and makes sure they’re perfectly crispy every time. Patience here pays off big in the finished texture.

Step 2: Mix Your Seasoned Flour and Beat the Egg

While the oil is warming up, whisk together your flour, kosher salt, garlic powder, onion powder, pepper, and paprika in a shallow dish. Then crack an egg into a small bowl and beat it lightly with a fork—this will be your adhesive layer for the first coating. Having everything ready before you start dipping helps keep the process smooth and fast.

Step 3: Cut, Coat, and Repeat

Slice chicken breasts into strips that feel comfortable to bite into. I usually make about eight strips. Roll each piece first in seasoned flour—not too much, just a light coat—then dip in the beaten egg, and roll again in the flour. For that extra-crispy edge I love, I even roll the strips in the flour a third time before setting them aside on a plate.

Step 4: Fry with Care

Gently place your strips in the hot oil without overcrowding—crowding causes temperature drops and less crispiness. Cook for about 4 minutes on one side, flip carefully with tongs, and cook an additional 3-4 minutes. The internal temperature should reach 160° for juicy, safe chicken. Resist the urge to poke too much to keep the coating intact.

Step 5: Drain and Serve

Transfer the cooked strips to a baking rack set over paper towels to catch excess oil. This little trick keeps the crust crisp instead of soggy from sitting in oil. Serve immediately for the best texture, or keep warm in the oven on low until you’re ready to dive in.

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Tips from My Kitchen

Oil Temperature Matters: Using a candy thermometer helped me avoid greasy, undercooked strips—just right heat means perfect crunch.
Don’t Skip the Final Flour Roll: That last dusting of seasoned flour makes the crust thicker and extra crispy, trust me on this one.
Use a Cooling Rack: Letting the strips rest on a rack instead of towels keeps the bottom from steaming and getting soggy.
Cut Even Strips: I learned that cutting chicken into similar-sized strips helps them cook evenly and finish right at the same time.

How to Serve Pan Fried Chicken Strips Recipe

The image shows a meal with three parts on a white marbled surface: a white bowl with mashed potatoes that look creamy and slightly lumpy in texture, a white tray holding seven golden brown fried chicken strips arranged in two rows on a metal rack with paper towels under it, and a black cast iron skillet filled with cooked mixed greens that are dark green with bits of red and orange vegetables, stirred with a wooden spoon resting inside the skillet photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a sprinkle of chopped fresh parsley or chives right before serving—it brightens the dish and adds a fresh pop of color. A squeeze of lemon juice over the top also brings a lovely zing that cuts through the richness.

Side Dishes

Pair these chicken strips with creamy mashed potatoes or a crisp green salad for balance. Roasted veggies or baked sweet potato fries are also fantastic options if you want to keep things wholesome yet comforting.

Creative Ways to Present

For a fun weekend treat, I like serving the strips skewered with some grilled veggies, drizzled with a garlic aioli. They also make a perfect protein for wraps or tossed into a crunchy salad bowl for a casual lunch party.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken strips in an airtight container lined with paper towels to absorb moisture. This keeps them from getting soggy in the fridge for up to 3 days, and you’ll still have that satisfying crunch when reheating.

Freezing

Freezing works well if you flash freeze the strips on a baking tray first, then transfer them to a freezer-safe bag. This prevents sticking and preserves their shape. When you want a quick meal, just reheat straight from frozen for a tasty fix.

Reheating

Reheat the strips in the oven or air fryer at 350° for about 10 minutes. This method keeps the coating crispier than microwaving, which tends to make them chewy or soggy. Keep an eye on them so they don’t overcook and become dry.

FAQs

Can I use chicken thighs instead of breasts for this Pan Fried Chicken Strips Recipe?

Absolutely! Chicken thighs will add more richness and stay juicy because of their higher fat content. Just keep in mind that thighs might cook a bit faster, so watch your cooking times carefully to avoid overcooking.
Is it necessary to double coat the chicken with flour and egg?

While a single coating can work in a pinch, double coating creates that thick, crunchy crust that makes this recipe so satisfying. It also helps seal in moisture, so don’t skip that second flour roll if you want to nail the texture.
What’s the best oil to use for pan frying chicken strips?

I prefer canola oil because it’s neutral in flavor and has a high smoke point, ideal for frying at 350°. Other good options include vegetable oil or peanut oil. Avoid olive oil since it has a lower smoke point and distinct taste.
How do I know when the chicken strips are fully cooked?

The safest way is to use a meat thermometer—the internal temp should reach 160° for this recipe. If you don’t have one, make sure the juices run clear when you cut into a strip and that the coating is golden, not dark brown.

Final Thoughts

This Pan Fried Chicken Strips Recipe has been a go-to for me not just because it’s delicious, but because it’s reliable and quick without feeling rushed. It’s perfect comfort food that doesn’t require hours or complicated prep, making it just right for busy evenings or casual get-togethers. I’m confident once you try it, you’ll find it becoming a staple in your kitchen too—so go ahead, treat yourself to these crispy, juicy strips and enjoy every bite!