Description
Crispy and flavorful pan-fried chicken strips coated in a seasoned flour mixture and cooked to juicy perfection in a cast iron skillet. Perfect for a quick dinner or snack, these chicken strips are easy to prepare and deliver a satisfying crunch with every bite.
Ingredients
Scale
Breaded Coating
- 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
Chicken and Egg
- 1 egg
- 2 chicken breasts
Cooking Oil
- 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°F using a candy thermometer for accuracy.
- Prepare the coating: In a shallow dish, whisk together flour, kosher salt, garlic powder, onion powder, freshly ground pepper, and paprika to blend thoroughly. In a small bowl, beat the egg with a fork.
- Coat the chicken: Cut the chicken breasts into strips. Roll each strip in the seasoned flour until lightly coated, then dip in beaten egg, and roll again in the flour mixture. For extra breading, roll the strips a third time in the seasoned flour and place them on a plate or cutting board.
- Fry the chicken strips: Gently place the coated chicken strips into the hot oil. Fry for 4 minutes, then flip using tongs or a fork and cook for another 3 to 4 minutes until the internal temperature reads 160°F.
- Drain and serve: Transfer the cooked chicken strips onto a cooling rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately or keep warm in the oven until ready to eat.
Notes
- Use a candy thermometer to maintain the oil temperature at 350°F for optimal crispiness.
- Canola oil is recommended for its high smoke point and neutral flavor, but other oils like vegetable oil can be used as a substitute.
- Ensure chicken reaches an internal temperature of 160°F for safe consumption.
- Double the flour and add an extra egg if making more than 8 strips.
- Resting the cooked strips on a cooling rack instead of paper towels helps retain crispiness.
Nutrition
- Serving Size: 1 serving (about 2-3 strips)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
