CRISPY CHICKEN STRIPS

By Muhammad Faizan

CRISPY CHICKEN STRIPS 

Ingredients

  • 2 chicken fillets (cut into strips)

  • 3 eggs

  • 2 cloves garlic (minced or grated)

  • 1–1.5 cups breadcrumbs (plain or seasoned)

  • ½ cup flour

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp paprika (optional)

  • 1 tsp dried herbs (optional)

  • Oil for frying

Instructions

1. Prepare the Chicken

  • Slice the chicken fillets into long even strips.

  • Place them in a bowl.

2. Make the Egg Mixture

  • Beat the 3 eggs in a separate bowl.

  • Add the minced garlic, salt, pepper, paprika, and herbs.

  • Pour the egg mixture over the chicken strips.

  • Mix well and let marinate for 15–30 minutes (optional but improves flavor).

3. Coat the Chicken

Prepare a coating station:

  • Bowl 1: flour

  • Bowl 2: egg mixture (from marinade or fresh beaten eggs)

  • Bowl 3: breadcrumbs

Coat each chicken strip:

  1. Dip in flour

  2. Dip in egg

  3. Roll in breadcrumbs

Make sure each strip is fully coated for extra crispiness.

4. Fry the Chicken

  • Heat oil in a pan (medium-high heat).

  • Fry each strip for 3–5 minutes per side, until golden brown and cooked through.

  • Remove and place on a paper towel to drain excess oil.

Alternative: Bake

  • Preheat oven to 400°F / 200°C.

  • Arrange strips on a greased tray.

  • Spray with oil.

  • Bake for 18–22 minutes, flipping halfway.

Servings

This recipe makes 2–3 servings (8–12 strips depending on cut size).

Nutritional Info (per serving, approx.)

  • Calories: 380–450

  • Protein: 32g

  • Carbs: 25–35g (depending on breadcrumbs)

  • Fat: 18–25g

  • Fiber: 1–2g

Baked version lowers calories and fat by ~25%.

Benefits of This Recipe

  • High in protein (muscle-building)

  • Simple ingredients

  • Kid-friendly

  • Can be fried or baked

  • Easily customizable with spices

  • Crispy outside, juicy inside

Notes

  • Marinating in eggs + garlic boosts tenderness and flavor.

  • Use panko breadcrumbs for extra crunch.

  • Chicken tenders (inner fillet) also work perfectly.

  • Add chili flakes if you want it spicy.

Pro Tips for Perfect Crispiness

  • Don’t overcrowd the pan when frying.

  • Let coated strips rest 5 minutes before frying—helps the crumbs stick.

  • Use tongs to flip strips gently.

  • For deeper flavor, marinate chicken overnight in egg mixture.

Q&A — Frequently Asked Questions

Q: Can I use chicken thighs instead of fillets?

Yes—thighs are juicier. Just slice into strips.

Q: Can I air fry these?

Absolutely! Air fry at 390°F (200°C) for 12–15 minutes, flipping halfway.

Q: Can I make them gluten-free?

Use gluten-free breadcrumbs + flour.

Q: How to store leftovers?

Refrigerate for up to 3 days. Reheat in air fryer/oven for crispiness.

Q: Can I freeze them?

Yes—freeze coated (uncooked) strips and fry/bake directly from frozen.

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