Chicken strips breaded with a crispy coating and fried to golden perfection are a beloved comfort food for good reason The juicy chicken tenderloin enveloped in a crunchy exterior provides the perfect balance of flavors and textures While takeout chicken tenders are convenient, homemade ones let you control the ingredients resulting in a fresher, healthier version.
Breading and frying chicken strips at home may seem daunting to some home cooks. However, with a few simple tricks and the right technique, you can easily achieve restaurant-quality chicken tenders. In this comprehensive guide, we’ll walk through the entire process step-by-step, from preparing the chicken to frying and serving these irresistible fingers of flavor.
Ingredients You’ll Need
Breading chicken strips starts with gathering the right ingredients
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Chicken breast – The most important component is fresh boneless, skinless chicken breasts. Opt for good quality chicken without excess fat or sinew.
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Flour – All-purpose flour serves as the base for the breading station. You’ll dredge the chicken strips in flour first.
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Eggs – Eggs work as the “glue”, allowing the breadcrumbs to stick to the chicken. Beat 2 eggs in a shallow bowl.
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Breadcrumbs – For maximum crunch, use panko breadcrumbs. However, you can also use plain dried breadcrumbs.
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Seasonings – For flavor, add 2-3 teaspoons of seasoning like garlic powder, paprika, salt, and pepper to the flour and breadcrumbs.
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Oil for frying – Use a neutral tasting oil like vegetable, peanut, or canola oil.
Prepping the Chicken Breasts
Before breading, the chicken needs some prep:
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Cut into strips – Slice the chicken breasts lengthwise into long 1-inch wide strips. Cutting against the grain helps tenderize.
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Pound for even thickness – Use a meat mallet or rolling pin to gently pound each strip to an even 1⁄2 inch thickness. This promotes even cooking.
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Pat dry – Use paper towels to pat the chicken strips completely dry. The drier the surface, the better the coating adheres.
Setting Up Your Dredging Station
A proper dredging station is key for perfectly breaded chicken. Set up three shallow dishes or pans:
- Dish 1: Flour mixed with seasonings
- Dish 2: Beaten eggs
- Dish 3: Breadcrumbs
This efficient assembly line streamlines the process.
Coating the Chicken in the Breading
Now comes the fun part – breading the chicken! Follow these easy steps:
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Dredge in flour – Drop strips into the flour mixture, coat well while shaking off excess.
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Dip in egg – Transfer floured strips to the egg wash, allowing excess to drip off.
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Toss in breadcrumbs – Finally, place the strip in the breadcrumbs, pressing gently to adhere.
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Repeat – Do this process twice with each chicken strip for a thicker coating.
Refrigerating the breaded strips for 10-15 minutes helps the coating set.
Frying the Chicken Strips
Crispy, golden chicken strips are just minutes away!
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Heat oil to 350°F – Use a deep skillet or Dutch oven and fill with at least 2-inches of oil. Heat to 350°F.
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Fry in batches – Add 3-4 strips without overcrowding. Fry for 4-5 minutes until deep golden brown.
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Drain on paper towels – Remove strips and let drain on a paper towel lined platter. Season with salt immediately.
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Repeat – Bring oil back to 350°F between batches. Frying in smaller batches maintains oil temperature.
Baking Breaded Chicken Strips
For a healthier baked version, follow these easy steps:
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Preheat oven to 425°F – Line a baking sheet with parchment paper or foil.
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Arrange strips on sheet – Place breaded strips on the baking sheet spaced apart. Lightly mist or drizzle with oil.
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Bake 20-25 minutes – Flip halfway through. Chicken is done when golden brown and 165°F internally.
While frying makes them crispiest, baked chicken strips are also full of flavor!
Serving Up Your Homemade Chicken Tenders
Now for the best part – dig into these flavorful chicken strips! Consider serving them with:
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Dipping sauces – Honey mustard, ranch, barbecue, buffalo, or bleu cheese sauce for dunking.
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Sides – French fries, coleslaw, potato salad, or mac and cheese.
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On sandwiches – Chicken tenders are tasty on rolls or sandwiches too.
With the right technique, you can enjoy restaurant-quality chicken tenders without leaving your kitchen! Crunchy, juicy, and flavorful – these homemade chicken strips are sure to become a new favorite.
Frequently Asked Questions
Still have some questions about making these irresistible chicken tenders? Here are answers to some common queries:
What’s the best cut of chicken to use?
Boneless, skinless chicken breasts work best. Cutting them into strips against the grain helps tenderize the meat. Chicken tenderloins can also be used.
Is pounding the chicken necessary?
Gently pounding the chicken to an even thickness helps ensure uniform cooking so the exterior doesn’t burn before the interior cooks through.
Should I use all-purpose or bread flour?
All-purpose flour contains enough gluten to make the crispiest coating. Using bread flour can result in a gummy texture.
Do I need buttermilk or eggs for the coating?
You don’t need buttermilk for breading chicken strips. However, eggs work as the “glue” to hold the breading together.
How long do breaded chicken strips last in the fridge?
Cooked chicken strips keep 3-4 days refrigerated. Store breaded raw strips for just 1-2 days max before the coating gets soggy.
Can I freeze cooked chicken strips?
Yes, freeze cooked strips in a single layer then transfer to bags. Reheat still frozen at 375°F from 15-20 minutes until hot and crispy.
So simple yet so delicious, now you’re ready to make the best breaded homemade chicken strips! With the right prep and frying method, you can satisfy that crispy chicken craving any night of the week.
How to Pan-Fry Chicken Tenders
- Cover the bottom of a large skillet with oil and set it over medium heat.
- Whisk the eggs and water together in a shallow bowl.
- Combine the flour and spices in a resealable bag or container.
- Working in batches, dip the chicken tenders in the egg, letting any excess drip off.
- Place the chicken strips in the spiced flour.
- Seal the bag and toss well to coat the chicken strips completely.
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- Fry the chicken in the hot oil for 6 to 7 minutes.
- Flip the tenders and fry until cooked through and golden brown. Transfer to a plate lined with paper towel and serve hot.
You could, obviously, take a couple of chicken breasts and thinly slice them. You know, so they look like chicken strips. But if you’ve ever bought boneless breasts, then you’ve probably seen fillets. Also known as tenders, these are the strips of meat that connect the breast to the breastbone. They’re the perfect size for this recipe, as well as being, well…rather tender.
To ensure even cooking and to avoid burning the coating, I recommend thawing the chicken tenders in the refrigerator before frying them.
Store leftover chicken tenders in a sealed container in the fridge for up to 3 days. Reheat them in a single layer in a 350°F toaster oven or air fryer until warmed through. Then, serve leftover tenders tucked inside a chicken sandwich or wrap or cut up into a salad.
- Use a meat thermometer to ensure that you don’t overcook or undercook the chicken.
- This recipe is suitable for dairy-free diets.