Description
Crispy and flavorful pan fried chicken strips coated in a seasoned flour mixture and cooked to juicy perfection. Perfect for a quick and satisfying meal or snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 egg
Main Ingredients
- 2 chicken breasts
- 1 cup cooking oil (non GMO canola oil recommended)
Instructions
- Heat the oil: Heat 1 cup of cooking oil in a 12-inch cast iron skillet over medium heat until it reaches 350° Fahrenheit, using a candy thermometer to test the temperature.
- Prepare the coating: In a shallow dish, whisk together flour, kosher salt, garlic powder, onion powder, freshly ground pepper, and paprika. Crack the egg into a small bowl and beat with a fork. Cut the chicken breasts into strips.
- Coat the chicken: Roll each chicken strip in the seasoned flour until lightly coated, dip into the beaten egg, then roll again in the seasoned flour. For extra crispiness, roll each strip one more time in the flour before frying. Transfer coated strips to a plate or cutting board.
- Fry the chicken strips: Carefully place each strip into the hot oil. Fry for 4 minutes, then flip using tongs or a fork and cook for an additional 3 to 4 minutes or until the internal temperature reaches 160° Fahrenheit.
- Drain and serve: Place a cooling rack over a baking sheet lined with paper towels. Transfer the fried chicken strips to the rack to drain excess oil. Serve immediately or keep warm in the oven until ready to eat.
Notes
- Use a candy thermometer to ensure the oil stays at a consistent 350°F for perfect frying temperature.
- For more strips, increase the amount of seasoned flour and add extra eggs accordingly.
- Using a cooling rack helps the chicken strips stay crispy by allowing excess oil to drain away.
- Non GMO canola oil is preferred for its neutral flavor and high smoke point, but vegetable or peanut oil can be used as alternatives.
- Make sure not to overcrowd the pan to maintain oil temperature and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
