Crispy Fried Chicken Strips

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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.

Submitted by Mommyto2mixedbabies
Published on April 16, 2010
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

  • 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

Directions

  1. 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.

  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  3. Coat chicken strips in the flour mixture.

  4. 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.

Cook's Notes:

For spicy strips, add cayenne or chipotle powder, more or less depending how spicy you want it. Add smoked paprika instead of regular for color and extra flavor.

You can use canola oil instead of vegetable for frying, and buttermilk instead of whole milk.

You can use frozen, thawed chicken instead of fresh.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

665 Calories
24g Fat
74g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 665
% Daily Value *
Total Fat 24g 31%
Saturated Fat 6g 28%
Cholesterol 176mg 59%
Sodium 306mg 13%
Total Carbohydrate 74g 27%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 36g 72%
Vitamin C 0mg 0%
Calcium 72mg 6%
Iron 6mg 31%
Potassium 352mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.