Description
Crispy and flavorful pan fried chicken strips coated in a seasoned flour breading, perfect for a quick and satisfying main course or snack. These chicken strips are cooked to juicy perfection in a cast iron skillet with non-GMO canola oil for a delicious homemade treat.
Ingredients
Scale
For the Chicken Strips
- 2/3 cup flour
- 2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 3/4 tsp freshly ground pepper
- 3/4 tsp paprika
- 1 egg
- 2 chicken breasts
- 1 cup cooking oil (non-GMO canola oil)
Instructions
- Heat the oil: Warm the cooking oil in a 12-inch cast iron skillet over medium heat until it reaches 350°F, confirmed with a candy thermometer, to ensure perfect frying temperature.
- Prepare the breading mix: In a shallow dish, whisk together the flour, kosher salt, garlic powder, onion powder, freshly ground pepper, and paprika until well blended. Crack the egg into a small bowl and beat it with a fork.
- Coat the chicken strips: Cut the chicken breasts into strips. Roll each strip first in the seasoned flour mixture until lightly coated, then dip into the beaten egg, and roll again in the flour mixture for a thorough coating. Repeat a final roll in the flour to add extra breading and place the strips on a plate or cutting board.
- Fry the chicken strips: Carefully place the coated chicken strips in the hot oil. Fry for 4 minutes on one side, then flip with tongs or a fork and cook for an additional 3 to 4 minutes until the internal temperature reaches 160°F and the strips are golden brown.
- Drain and serve: Set a cooling rack over a baking sheet lined with paper towels. Transfer the cooked chicken strips onto the rack to drain excess oil. Serve immediately or keep warm in the oven until ready to eat.
Notes
- Use a candy thermometer to maintain the oil temperature for crispy, well-cooked strips.
- Adjust flour and egg quantities if preparing more than 8 strips for even coating.
- Canola oil is recommended for its neutral flavor and high smoke point, but vegetable oil can be substituted.
- Use a cast iron skillet for even heat distribution and perfect frying results.
- Ensure chicken strips reach an internal temperature of 160°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
