Game Day Crispy Chicken Strips (Print Version)
Perfectly seasoned, golden crispy chicken strips. An easy-to-make, crowd-pleasing dish, great for game day or any gathering.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Breading
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
→ For Frying
12 - 2 cups vegetable oil (for frying)
→ To Serve
13 - Ranch, honey mustard, or your favorite dipping sauce
# How to Cook:
01 - Slice chicken breasts into 1/2-inch wide strips. Season the chicken thoroughly with salt and black pepper.
02 - Establish a breading station. Place all-purpose flour in the first shallow bowl. In a second bowl, whisk together the eggs and milk until well combined. In a third bowl, thoroughly combine the panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, and onion powder.
03 - Dredge each seasoned chicken strip in the flour, shaking off any excess. Dip the floured chicken into the egg mixture, allowing excess to drip off, then coat thoroughly in the seasoned breadcrumb mixture, pressing gently to ensure adherence.
04 - In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).
05 - Carefully fry the coated chicken strips in batches for 3–4 minutes per side, or until they achieve a golden-brown color and are cooked through to an internal temperature of 165°F. Avoid overcrowding the pan to maintain optimal oil temperature.
06 - Transfer the fried chicken strips to a paper towel-lined plate to drain any excess oil, ensuring maximum crispness.
07 - Serve the crispy chicken strips immediately with your preferred dipping sauce, such as ranch or honey mustard, for a delightful game day snack.
# Expert Advice:
01 -
- They're ridiculously simple to make, yet taste like they came straight from your favorite sports bar.
- The panko and Parmesan breading creates an incredible crunch that'll have everyone reaching for more.
02 -
- Overcrowding the pan is a rookie mistake I learned the hard way; it drops the oil temperature and makes your chicken soggy, not crispy.
- The secret to truly adhesive breading is to press the panko firmly onto the chicken – don't just lightly roll it!
03 -
- For the juiciest chicken, let your strips rest for a few minutes after frying; it helps the juices redistribute.
- If making a large batch, keep cooked strips warm in a low oven (around 100°C/200°F) on a wire rack while you finish frying the rest.