• 1 pound chicken breast tenders or chicken breast cut into strips
  • 1 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup breadcrumbs (preferably Panko breadcrumbs for extra crispiness)
  • Cooking oil for frying


  1. Preheat the oil:
    • Pour enough oil into a deep pan or skillet to cover the chicken strips. Heat the oil to 350-375°F (175-190°C).

  1. Prepare the breading station:
    • In one bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper.
    • In a second bowl, whisk together the eggs and milk.
    • In a third bowl, place the breadcrumbs.
  2. Coat the chicken:
    • Dredge each chicken strip in the flour mixture, shaking off excess.
    • Dip the flour-coated strip into the egg mixture, ensuring it’s well-coated.
    • Roll the strip in the breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
  3. Repeat the coating process:
    • Once again, dip the breadcrumb-coated strip back into the egg mixture.
    • Roll it in the breadcrumbs for a second time for an extra crispy coating.
  4. Set up a wire rack:
    • Place a wire rack over a baking sheet to hold the breaded chicken strips. This helps the excess oil to drain and keeps the strips crispy.
  5. Fry the chicken:
    • Carefully place a few chicken strips at a time into the preheated oil. Fry until golden brown and crispy, turning occasionally for even cooking. This usually takes about 4-6 minutes.
  6. Drain and serve:
    • Once the chicken strips are golden and crispy, use a slotted spoon or tongs to remove them from the oil and place them on the wire rack to drain excess oil.

  1. Serve warm:
    • Serve the crispy chicken strips warm with your favorite dipping sauce, such as barbecue sauce, honey mustard, or ranch.

Enjoy your homemade crispy chicken strips!

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