Tired of the same old dinner routine? Craving something flavorful, satisfying, and surprisingly easy to make? Then look no further! This pan-fried chicken strips recipe is your answer. It's a quick dinner idea perfect for busy weeknights, yet delicious enough to impress even the most discerning palates. Get ready to experience crispy, juicy chicken strips that are far superior to anything you'll find in a takeout bag! This recipe is perfect for homemade cooking enthusiasts of all levels, offering a fantastic balance of taste and ease.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for a little heat)
- 1 large egg, beaten
- 1 cup breadcrumbs (panko recommended for extra crispiness)
- 2 tbsp olive oil or vegetable oil
- Your favorite dipping sauce (ranch, BBQ, honey mustard – the possibilities are endless!)
Instructions:
Get Started:
- Prepare your chicken by cutting the boneless, skinless chicken breasts into bite-sized strips. Aim for strips that are roughly 1 inch thick and 2-3 inches long for even cooking.
Breading the Chicken:
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In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Mix well.
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In a separate shallow dish, beat the egg.
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Place the breadcrumbs in a third shallow dish.
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Dredge each chicken strip in the flour mixture, ensuring it's fully coated.
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Dip the floured chicken strip into the beaten egg, allowing any excess to drip off.
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Finally, coat the chicken strip thoroughly in the breadcrumbs, pressing gently to help them adhere.
Pan-Frying to Perfection:
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Heat the olive oil or vegetable oil in a large skillet over medium-high heat. The oil is hot enough when a pinch of breadcrumbs sizzles immediately.
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Carefully place the breaded chicken strips in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
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Cook the chicken strips for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
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Once cooked, remove the chicken strips from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil.
Serving Suggestions:
- Serve your delicious pan-fried chicken strips immediately with your favorite dipping sauce. They're fantastic on their own, or as part of a larger meal.
Cooking Tips for Extra Delicious Chicken Strips:
- Don't overcrowd the pan: Overcrowding will lower the oil temperature and result in soggy chicken strips instead of crispy ones.
- Adjust the seasoning: Feel free to experiment with different herbs and spices to customize the flavor profile to your liking.
- Double breading: For extra crispy chicken strips, you can repeat steps 5-7 to create a double breading.
- Use panko breadcrumbs: Panko breadcrumbs create a lighter, crispier coating than regular breadcrumbs.
Variations:
- Spicy Chicken Strips: Add more cayenne pepper or a dash of your favorite hot sauce to the flour mixture.
- Herb-Crusted Chicken Strips: Incorporate fresh herbs like parsley, thyme, or rosemary into the breadcrumb mixture.
- Parmesan Chicken Strips: Add grated Parmesan cheese to the breadcrumb mixture for a cheesy twist.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. It's best to use a nutrition calculator for personalized information. However, generally, pan-fried chicken strips are a good source of protein and can be part of a healthy meal when enjoyed in moderation.
This easy recipe is perfect for a quick weeknight meal or a fun weekend lunch. Enjoy!