Best 9 Extra Crispy Fried Chicken Strips Recipes

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Craving the perfect crispy fried chicken strips that are bursting with flavor and cooked to golden perfection? Look no further! In this comprehensive guide, we'll take you on a culinary journey to discover the secrets behind achieving the ultimate in crispy chicken strips. From selecting the right cut of chicken to mastering the art of coating and frying, we'll provide you with step-by-step instructions and expert tips to ensure your fried chicken strips turn out crispy, juicy, and irresistibly delicious. Get ready to tantalize your taste buds with this ultimate guide to creating the ultimate crispy fried chicken strips.

Here are our top 9 tried and tested recipes!

CRISPY FRIED CHICKEN TENDERS/STRIPS



Crispy Fried Chicken Tenders/Strips image

Make sure to cut your chicken into even sizes so they can all cook with the same timing. For extra flavor, add dried onion powder to the chicken before breading them.

Provided by Diane

Categories     Main Course     Snack

Time 30m

Number Of Ingredients 8

1 pound boneless skinless chicken breast or thigh meat (cut into strips)
2 cups panko bread crumbs
2 large eggs
salt (, to taste)
black pepper ( to taste)
1 teaspoon garlic powder
1 teaspoon paprika
vegetable oil for frying

Steps:

  • Cut the chicken into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips salt, pepper, garlic powder and paprika. Set aside.
  • Put the panko bread crumbs in a bowl. In another bowl, beat the eggs until smooth. Dredge chicken cutlets strips in egg, then panko bread crumbs. Press chicken cutlet into the bowl of panko bread crumbs so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces.
  • In large frying pan, heat about 1/4-inch of oil to about 375°F. An instant-read thermometer is great to regulate oil temp. Do not let oil get too hot or else the chicken strips will burn on outside and still be raw on inside. When the oil is hot, add the coated chicken in a single layer.
  • Fry the chicken until golden brown on both sides and until the chicken is fully cooked in the center, about 3-5 minutes, depending on oil temperature and how big the chicken is cut.
  • Serve warm with your favorite dip: ketchup, mustard, bbq sauce or ranch dressing.

Nutrition Facts : Calories 290 kcal, Carbohydrate 22 g, Protein 32 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 178 mg, Sodium 392 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 6

3 pounds raw chicken breast tenders
1/4 to 1/2 cup buttermilk
3 cups all-purpose flour
2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing
Vegetable oil
Dipping sauce, for serving

Steps:

  • Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
  • In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
  • Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
  • Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
  • When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
  • Serve with your favorite dipping sauce. Yum!

CONTEST-WINNING CRISPY CHICKEN FINGERS



Contest-Winning Crispy Chicken Fingers image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY



Beer-Battered Crispy Fried Chicken Strips Recipe by Tasty image

Here's what you need: salted crisp, egg, beer, plain flour, baking soda, salt, pepper, chicken breast, salt, pepper, oil, ketchup, chip

Provided by Ellie Holland

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

1 cup salted crisp
1 egg
½ cup beer
¾ cup plain flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon pepper
1 chicken breast
salt, to season
pepper, to season
oil, for frying
¼ cup ketchup, to serve
4 oz chip, to serve

Steps:

  • Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
  • Pour into a bowl and set aside.
  • Preheat a pot of oil to 350˚F (180˚C)
  • Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
  • Cut the chicken into strips and coat well in the batter, then the crisp coating.
  • Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
  • Transfer to some paper towel to soak up some of the excess oil.
  • Serve with chips, your favourite sauces and leftover beer.
  • Enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 3 grams, Protein 37 grams, Sugar 4 grams

KFC CRISPY STRIPS



Kfc Crispy Strips image

The Colonel used to sell chicken nuggets that were tasty but he thought 'Why not prepare fresh chicken strips of all white meat?' and that is how the Colonel's Crispy Strips were born. You will notice it is the same as the Extra Crispy.

Provided by JustaQT

Categories     Chicken

Time 15m

Yield 6 Chicken Breasts

Number Of Ingredients 10

6 chicken breasts
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder

Steps:

  • Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store.
  • Marinate them overnight. I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
  • Preheat the shortening in a deep-fryer to 350 degrees.
  • Beat 1 egg and 1 cup of milk.
  • Dip the chicken into the egg mixture.
  • Dip the the chicken into the coating and then double dip.
  • Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.
  • Remove the chicken to a rack and allow to drain for 5 minutes.

CRISPY FRIED CHICKEN STRIPS



Crispy Fried Chicken Strips image

Since I was 20 years old, I tried to figure out how to get that crispy outside on fried chicken strips that one gets in restaurants--the things we call "chicken fingers." After much trial and error, when I was 26 years old, I got it! Now, I gladly share my recipe with those who'd like it! It's not quick, but it is so worth the effort. Serve as is or with your favorite dipping item such as honey, blue cheese dressing, ranch dressing, BBQ sauce, Buffalo wing sauce, etc.

Provided by Mommyto2mixedbabies

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Time 2h

Yield 6

Number Of Ingredients 10

6 (5 ounce) skinless, boneless chicken breast halves
½ cup whole milk
3 large room-temperature eggs, lightly beaten
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
1 pinch ground paprika, or to taste
1 pinch rubbed sage, or to taste
salt and ground black pepper to taste
4 cups all-purpose flour
2 cups vegetable oil for frying, or as needed

Steps:

  • Cut each chicken breast into 3 strips and place in a large bowl. Add milk, eggs, garlic powder, onion powder, paprika, sage, salt, and pepper. Cover and refrigerate for at least 1 hour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Coat chicken strips in the flour mixture.
  • Fry chicken in the hot oil until golden, no longer pink in the centers, and juices run clear, 5 to 10 minutes, depending on the thickness of the chicken. Work in batches to maintain oil temperature.

Nutrition Facts : Calories 664.8 calories, Carbohydrate 73.7 g, Cholesterol 175.6 mg, Fat 23.9 g, Fiber 2.7 g, Protein 36.1 g, SaturatedFat 5.6 g, Sodium 305.8 mg, Sugar 1.5 g

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

CRISPY AND TENDER FRIED CHICKEN STRIPS RECIPE - (4.6/5)



Crispy and Tender Fried Chicken Strips Recipe - (4.6/5) image

Provided by XrayKim

Number Of Ingredients 8

Chicken pieces, I use boneless breasts cut into strips
1 cup milk
2 eggs
2 cups plain flour
1 tablespoon garlic salt
2 tsp paprika
1 tsp poultry seasoning
2 tsp pepper, or to taste

Steps:

  • Blend milk and egg in a medium bowl. Combine flour and seasonings in a ziplock bag. Shake chicken pieces in the flour mix, then dip into the milk mixture and back into the flour mix. Put into hot oil. Pan fry at 350F/180C then reduce to 275F/130C and cook until done. Boneless breast cut into strips cook quickly so temperature can stay hotter. Do not cover.

EXTRA-CRISPY FRIED CHICKEN



Extra-Crispy Fried Chicken image

Make and share this Extra-Crispy Fried Chicken recipe from Food.com.

Provided by Food.com

Categories     Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

kosher salt & freshly ground black pepper
3 1/2-4 lbs chicken, cut into 10 pieces
vegetable oil, for frying (about 8 cups)
3 cups all-purpose flour
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
2 teaspoons celery seeds

Steps:

  • In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine.
  • Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours.
  • Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove.
  • In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces.
  • Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees.
  • Serve.

Nutrition Facts : Calories 802, Fat 40.8, SaturatedFat 11.5, Cholesterol 198.4, Sodium 188.1, Carbohydrate 48.5, Fiber 2.1, Sugar 0.3, Protein 55.9

Tips:

  • To ensure crispy chicken strips, make sure the oil is at the correct temperature (350°F) before adding the chicken. You can use a kitchen thermometer to check the temperature of the oil.
  • Use a meat thermometer to check the internal temperature of the chicken strips. The chicken is done when it reaches an internal temperature of 165°F.
  • To make sure the chicken is evenly coated in the breading, place the chicken in a large bowl, add the breading mixture, and toss to coat.
  • If you don't have buttermilk, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • For extra crispy chicken strips, double coat the chicken in the breading mixture.
  • Serve the chicken strips with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.

Conclusion:

Extra Crispy Fried Chicken Strips are a delicious and easy-to-make appetizer or main course. With just a few simple ingredients, you can create a crispy, flavorful dish that everyone will love. Whether you're serving them at a party or enjoying them as a family meal, these chicken strips are sure to be a hit.

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