Extra-crispy fried chicken strips are a homemade favorite featuring tender chicken breast covered in a thick, golden, crunchy coating.
Double-dredging the chicken in seasoned flour and egg wash creates a crisp exterior while keeping the meat juicy inside.
With straightforward ingredients and a 5-minute resting period, this recipe is easy to prepare for family dinners, casual gatherings, or a satisfying weekend meal.
Ready in approximately 40 minutes, this recipe makes four servings. Serve the freshly fried strips on their own or with honey, honey mustard, or your favorite dipping sauce.
Recipe Overview and Preparation Times
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
- Cooking Method: Deep frying
- Oil Temperature: 350°F (175°C)
- Internal Chicken Temperature: 165°F (74°C)
Ingredients for Extra-Crispy Chicken Strips
The recipe uses a simple combination of chicken, seasoned flour, eggs, and frying oil to create a crunchy coating.
- 1 ½ pounds boneless, skinless chicken breast tenders
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 large eggs
- 4 tablespoons water
- 2 cups vegetable oil, or as needed for frying
Optional herbs and spices can be mixed into the flour to customize the flavor. Paprika, garlic powder, or dried herbs are suitable additions for a more seasoned coating.
How to Make Extra-Crispy Fried Chicken Strips
Step 1: Prepare the Dredging Stations
Place the flour, salt, and black pepper in a medium-sized bowl. Stir until the seasonings are evenly distributed throughout the flour.
In a separate small bowl, whisk together the eggs and water until thoroughly combined. Arrange both bowls beside a clean plate to make the coating process easier.
Pat the chicken tenders dry with paper towels before beginning. Removing excess surface moisture helps the coating adhere evenly.
Step 2: Double-Dredge the Chicken
Place each chicken tender into the seasoned flour, turning it to cover every surface. Shake off any excess flour and dip the strip into the egg wash, ensuring it is completely coated.
Return the chicken to the flour mixture for another coating. Dip it into the egg wash once more, then finish with a final layer of seasoned flour.
This repeated coating process creates a substantial crust that becomes crunchy during frying. Place each prepared strip on a clean plate, keeping the pieces separated to prevent them from sticking together.
Step 3: Rest the Coated Chicken
Allow the breaded strips to rest for 5 minutes before frying. This short resting period gives the flour and egg coating time to adhere more firmly to the chicken.
While the breading rests, prepare the frying equipment and heat the oil. Avoid stacking the coated strips, as doing so can disturb the breading before it has set.
Step 4: Heat the Frying Oil
Pour the vegetable oil into a deep-fryer or a large, heavy-bottomed saucepan suitable for deep frying. Heat the oil to 350°F (175°C), checking the temperature with a suitable cooking thermometer.
Choose a pot with enough room to accommodate the chicken without filling it too close to the rim. Avoid using a water-drop test to check hot oil, as introducing water into frying oil can cause dangerous splattering.
Step 5: Fry the Chicken Strips
Carefully lower a few breaded tenders into the hot oil, working in batches to prevent overcrowding. Maintain the oil temperature as consistently as possible throughout the cooking process.
Fry the strips for approximately 8 minutes on the first side. Turn them carefully and continue cooking for another 8 minutes, adjusting the time according to the thickness of the chicken and the temperature of the oil.
The coating should develop a golden-brown color and a crisp texture. Check the thickest part of each strip with an instant-read thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a paper towel-lined plate or a wire rack to drain excess oil. Repeat with the remaining pieces, allowing the oil to return to the appropriate temperature between batches.
Tips for Perfectly Crispy Chicken Strips
- Keep the coating even: Cover the chicken thoroughly at every dredging stage to prevent bare spots and uneven browning.
- Allow time for resting: Letting the breaded strips sit briefly helps the coating stay attached during frying.
- Avoid overcrowding: Frying too many pieces at once can lower the oil temperature and lead to greasy breading.
- Monitor the oil: Use a thermometer to maintain the recommended temperature and achieve consistent results.
- Check the chicken carefully: Cooking time varies with strip thickness, so use an instant-read thermometer rather than relying only on appearance.
- Drain after frying: A wire rack helps preserve the crunchy texture by allowing excess oil to drain away.
Serving Suggestions and Dipping Sauces
Serve these chicken strips immediately after frying for the best texture. Their savory seasoned coating pairs well with sweet, tangy, and creamy dipping sauces.
Honey offers a simple sweet accompaniment, while honey mustard provides a combination of sweetness and tanginess. Other options include barbecue sauce, ranch dressing, or a spicy mayonnaise dip.
For a complete meal, pair the chicken with French fries, roasted vegetables, coleslaw, or a fresh green salad. You can also slice the strips and serve them in wraps or alongside rice for a more substantial dinner.
Nutrition Facts
The following values are estimated per serving, based on four servings per batch.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 518 | — |
| Total Fat | 19g | 25% |
| Saturated Fat | 4g | 19% |
| Cholesterol | 197mg | 66% |
| Sodium | 563mg | 24% |
| Total Carbohydrate | 37g | 13% |
| Dietary Fiber | 1g | 5% |
| Total Sugars | 0g | — |
| Protein | 46g | 92% |
| Vitamin C | 0mg | 0% |
| Calcium | 40mg | 3% |
| Iron | 4mg | 22% |
| Potassium | 402mg | 9% |
Percent Daily Values are based on a 2,000-calorie diet. Nutritional values are estimates and may vary depending on the amount of breading retained, oil absorption, and the ingredients used.
Final Thoughts
These extra-crispy fried chicken strips combine a seasoned flour coating with a repeated egg-wash dredging process to create a crunchy, golden exterior.
A short resting period, carefully controlled frying temperature, and accurate internal temperature checks help produce tender chicken with a satisfying texture.
Pair the freshly cooked strips with your preferred dipping sauce and simple sides for an easy homemade meal.
