Easy Fried Chicken Strips
We have spent a long time working on our fried chicken recipe over the years and this is one that we really love and confidently will make for just about anyone we know!
Ingredients:
½ cup of flour
1.5 cup panko bread crumbs
1.5 lbs of chicken breasts cut into ½-inch-thick strips
2 eggs
Salt and pepper
½ tsp Garlic powder
½ tsp Paprika
Vegetable or canola oil (or any high-heat oil)
Generously salt the chicken on all sides. Pro tip, if you can do this the night before or in the morning of it will make the chicken more tender and moist.
Get 3 separate bowls. Put the flour in the first, eggs in the second and whip them with a fork until yolks and whites are combined, and put the bread crumbs in the third. Add ½ tsp of both salt and pepper to the bread crumbs, then add the garlic powder and paprika and stir it all together.
Now it’s time to bread the chicken! Start by covering each strip in flour, then egg, (this creates a sort of paste for the bread crumbs to stick to) then the bread crumbs. Really push the bread crumbs into the chicken and get them fully covered. It’s going to get messy, just accept it.
Now it’s time to fry! Make sure you are wearing a top you don’t care about or an apron because hot oil may splatter a bit. Using a high-heat compatible pan such as a carbon steel or cast iron fill the pan with one inch of your oil. Heat the oil on medium-low heat until 300 degrees Fahrenheit. We use our meat thermometer to measure the heat of the oil. Place the chicken in the oil leaving at least 1.5 inches between each strip. Fry until the center is 165 degrees Fahrenheit, about 5-6 minutes on each side.
Let the chicken cool on a plate covered with a towel or paper towel for a couple of minutes.
Enjoy alone or with your favorite sauce.
Pairs very nicely with a glass of Pinot Noir. Our favorite Pinot Noir’s are from the Willamette Valley region in Oregon and are pretty easy to find at the local grocery stores or liquor stores depending on where you live.
Did you make this? Did you make it as is or make any modifications to the recipe at all? Email us at TheKitchenAssessment@gmail.com to let us know what you think! Enjoy!!
By John
