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 tsp kosher salt; 1 1/2 tsp garlic powder; 1 1/2 tsp onion powder; 3/4 tsp freshly ground pepper; 3/4 tsp paprika; 1 egg; 2 chicken breasts; 1 cup cooking oil (non-GMO canola oil recommended)

Jump to Recipe· 4.4 from 18 reviews

If you’re craving something crispy on the outside and juicy on the inside, my pan fried chicken strips recipe is just what you need. It’s quick, satisfying, and gives you that incredible golden crust that’s better than what you get from takeout. Personally, I love making this any time I want a comforting meal that feels just a little special without a lot of fuss.

This recipe works wonderfully for weeknight dinners or casual weekend lunches, and it’s always a hit with family and friends. Plus, you don’t need a deep fryer—just a trusty cast iron skillet and some simple pantry staples. Once you try this pan fried chicken strips recipe, you’ll see why I keep coming back to it!

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Why This Recipe Works

Perfect Crispy Coating: The double dredging with seasoned flour and egg creates a satisfyingly crunchy yet tender crust.
Simple Yet Flavorful Spices: Garlic, onion powder, paprika, and kosher salt add depth without overwhelming the chicken’s natural flavor.
Quick Cooking Time: Ready in about 25 minutes, it’s a fuss-free option that doesn’t skimp on taste or texture.
Easy for Any Skill Level: Whether it’s your first time frying chicken or you’re a pro, these steps are straightforward and foolproof.

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

Each ingredient in this pan fried chicken strips recipe plays its part in building that crave-worthy bite. From the flour base to the seasoning mix, here’s what makes them essential—and some tips on picking the best versions.

Flour: All-purpose flour creates the foundation for that crispy crust, and it’s perfect for holding the seasoning and egg on the chicken.
Kosher Salt: Coarse enough to enhance flavor but not overpower, it seasons the breading evenly.
Garlic Powder: Adds a warm, savory note without the sharpness of fresh garlic—perfect for frying.
Onion Powder: Brings subtle sweetness and depth, complementing the garlic and paprika exquisitely.
Freshly Ground Pepper: Gives a little kick and brightness when combined with the other spices.
Paprika: Adds color and a smoky, mild warmth that makes the crust visually and flavorfully appealing.
Egg: Acts as a glue to keep the flour coating attached to the chicken strips for that perfect double-breading effect.
Chicken Breasts: Lean, tender, and easy to slice into strips—choose fresh or thawed, high-quality chicken breasts for the best results.
Cooking Oil (Non-GMO Canola Oil): Neutral in flavor with a high smoke point, it’s great for frying and yields a clean, crispy finish.

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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.

Tweak to Your Taste

I like to mix things up based on what mood I’m in or what I have on hand – and you should too! This pan fried chicken strips recipe is super adaptable, so don’t be shy about making it your own.

Spicy Kick: I once tossed in a teaspoon of cayenne pepper to the seasoned flour mix—my family loved the extra warmth without it being too hot.
Herb Infusion: Adding dried thyme or oregano gives it a nice herby twist that pairs well with a side of roasted veggies.
Gluten-Free: Swap the flour for a gluten-free alternative like rice flour or almond flour; just remember cooking time might be a little different.
Lemon Zest: For a fresh zing, sprinkle some lemon zest into the flour mixture before coating the chicken strips.

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

Step 1: Get Your Oil Hot and Ready

Heat about a cup of canola oil in a 12-inch cast iron skillet over medium heat until it hits around 350°F. I use a candy or deep-fry thermometer here—not only does it help nail the perfect temperature, it prevents the oil from getting too hot and burning the coating. If you don’t have a thermometer, wait for the oil to shimmer but not smoke.

Step 2: Mix the Seasoned Flour and Egg

Whisk together the flour, kosher salt, garlic powder, onion powder, pepper, and paprika in a shallow dish. In a separate bowl, beat the egg lightly with a fork. This combo ensures each strip gets seasoned evenly and holds on to the breading layers beautifully.

Step 3: Prep Your Chicken Strips

Slice your chicken breasts into even strips—about 1-inch wide works well for quick cooking and crispiness. Then, coat each strip lightly with the flour mixture, dip it in the egg, and go back for a second roll in the flour. For the crispiest crust, I always give the strips a final roll in the flour before frying. It adds that extra protective layer that turns golden and crunchy.

Step 4: Fry the Strips

Carefully place the strips into the hot oil, making sure you don’t overcrowd the pan; crowded strips steam instead of fry. Cook for about 4 minutes on one side, then flip with tongs or a fork and cook another 3-4 minutes. I always check the internal temperature aiming for 160°F to ensure the chicken is perfectly cooked but still juicy.

Step 5: Drain and Serve

Set a cooling rack over a baking sheet lined with paper towels and transfer the cooked strips onto it to drain excess oil. This simple step keeps them from getting soggy. Serve immediately for that fresh, crunchy experience or keep warm in a low oven if you’re serving family in batches.

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Pro Tips for Making Pan Fried Chicken Strips Recipe

Control Your Oil Temperature: Keeping the oil around 350°F prevents greasy strips and gives that perfect crunch.
Double-Dip for Extra Crunch: That final roll in seasoned flour right before frying locks in flavor and texture every time.
Use a Cooling Rack for Draining: It stops strips from sitting in oil and keeps them crispy on all sides.
Don’t Overcrowd the Pan: Fry in batches to avoid dropping the oil temperature and steaming the chicken strips.

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 love topping my chicken strips with a sprinkle of chopped fresh parsley or a squeeze of lemon juice for a bright, fresh contrast to the savory crust. You can also try a light dusting of Parmesan cheese right after frying for a cheesy twist that’s irresistible.

Side Dishes

For sides, I usually go with crispy fries or a simple mixed green salad dressed with vinaigrette. Coleslaw also pairs beautifully, adding that cool crunch and tangy bite that balances the richness. On cozy nights, mashed potatoes or roasted vegetables work beautifully too.

Creative Ways to Present

One fun way I’ve served these is in sliders with a smear of honey mustard or spicy mayo, topped with pickles. For a party, try stacking the chicken strips on skewers with fresh veggies or serve as part of a dipping platter with a variety of sauces—including ranch, BBQ, and sriracha mayo.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken strips in an airtight container in the fridge for up to 3 days. Laying them flat without stacking too heavily preserves the coating’s crunch. Just reheat when you’re ready and enjoy!

Freezing

Freezing works great too. I flash freeze the chicken strips on a baking sheet before transferring them to a freezer-safe bag. This way, they don’t stick together, and you can grab exactly how many you want later. They keep well for about 2 months.

Reheating

To reheat, I preheat the oven to 375°F and spread the strips on a wire rack over a baking sheet to crisp up evenly. Bake for 8-10 minutes until hot and crispy again—this avoids the soggy microwave problem every time.

FAQs

Can I use chicken thighs instead of breasts for this pan fried chicken strips recipe?

Absolutely! Chicken thighs have a bit more fat and tend to stay juicier. Just adjust cooking time slightly as thighs can cook a bit faster and may need less time in the hot oil. Make sure to slice the thighs into even strips for consistent cooking.
How do I avoid the chicken strips being greasy after frying?

The key is maintaining the oil temperature around 350°F and not overcrowding the pan. Also, draining the strips on a cooling rack instead of paper towels helps keep them crispy without sitting in leftover oil. Using oils with high smoke points, like canola, is also beneficial.
What’s the best way to test if my chicken strips are cooked through?

A meat thermometer is your best friend—aim for an internal temperature of 160°F for juicy, safe-to-eat chicken. If you don’t have one, cut into the thickest strip and make sure the juices run clear and the meat is opaque all the way through.
Can I make these chicken strips ahead of time for a party?

Yes! You can fry them ahead and keep them warm in a low oven before serving. If prepping much earlier, refrigerate or freeze and reheat in the oven just before your guests arrive for freshest texture and flavor.

Final Thoughts

This pan fried chicken strips recipe has become one of my go-tos whenever I want something comforting, quick, and downright tasty. The combination of crisp seasoning and juicy chicken just feels like a little love on a plate. I hope you’ll enjoy making it just as much as I do—it’s one of those recipes that feels like a hug from the inside out. Give it a try next time you want dinner that’s simple yet something special!