Pan Fried Chicken Strips Recipe

Oh, I absolutely love sharing this Pan Fried Chicken Strips Recipe with you! It’s one of those dishes that feels like a warm hug on a plate—crispy, golden strips of tender chicken that come together fast and satisfyingly. Whether you’re looking for a quick weeknight dinner or a snack to impress friends, these strips hit the spot every time without making you spend hours in the kitchen.

What makes this Pan Fried Chicken Strips Recipe so special is how accessible it is—no fancy equipment needed—and how well the seasoning just sings in every bite. Plus, you get that gorgeous, crunchy crust with juicy chicken inside, something I always crave but didn’t think was possible without deep-frying. Trust me, once you try these, you’ll want to keep this recipe in your go-to rotation.

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Ingredients & Why They Work

Each ingredient in this Pan Fried Chicken Strips Recipe plays a role in building that iconic crispy, flavorful finish. Let me walk you through what I pick and why it’s worth paying attention to these choices.

• Flour: It’s the foundation for the crispy coating—makes sure to get all-purpose for that just-right crispiness.
• Kosher salt: A pure, clean salt that seasons well and brings out the best in the chicken and breading.
• Garlic powder: Adds savory warmth without moisture, so the coating stays crunchy.
• Onion powder: Adds a subtle sweetness, balancing out the garlic and salt.
• Freshly ground pepper: The bit of heat and bite that livens up the flavor.
• Paprika: Gives a mild smoky flavor and that inviting color we all love on fried chicken.
• Egg: Acts like glue, holding the seasoned flour coating firmly on each strip.
• Chicken breasts: The star—lean protein that cooks quickly and stays tender when cut into strips.
• Cooking oil: I use non-GMO canola oil for its neutral taste and high smoke point, perfect for pan frying without burning.

Tweak to Your Taste

I love how versatile this Pan Fried Chicken Strips Recipe is, so I like to play around with the seasonings and dipping sauces depending on my mood or what’s in my pantry. Don’t hesitate to make it your own—you’ll find a few tweaks that transform it into a signature dish you’ll always come back to.

• Spicy Kick: I’ve added cayenne pepper to the flour mixture when I wanted heat—it gives a nice warm burn without overwhelming the flavors.
• Herb Twist: Once, I mixed some dried thyme and oregano in the seasoned flour, which gave a lovely earthy note that pairs beautifully with a tomato-based dipping sauce.
• Gluten-free Version: I swapped the flour for a gluten-free blend and it worked surprisingly well—just be sure to watch the cooking time closely.
• Extra Crispy: For a crunch on steroids, I like to add panko crumbs after the second flour dip for a perfect crunch.

Step-by-Step: How I Make Pan Fried Chicken Strips Recipe

Step 1: Prep Your Ingredients and Heat Your Pan

First things first, heat your cooking oil in a 12″ cast iron skillet over medium heat. I like to use a candy thermometer to make sure the oil hits 350°F—that sweet spot for frying that crisps without burning. While the oil heats, whisk together your flour and seasonings in a shallow dish and beat the egg in a small bowl. Cutting the chicken into even strips here helps them cook uniformly, so take your time with that.

Step 2: Coat the Chicken for Crunch Perfection

Roll your chicken strips lightly in the seasoned flour first. Then dip each strip in the beaten egg, and back into the flour again—this double dredge trick is my secret to that irresistible crispiness. Before frying, I like to roll them one last time in the flour mixture to build up a thick, crunchy crust. It’s a little extra time that really pays off.

Step 3: Fry with Care and Patience

Gently place each strip into the hot oil without overcrowding the pan—crowding lowers the temperature and makes things soggy. Cook them for about 4 minutes, then flip with tongs or a fork and fry for another 3-4 minutes. Use a meat thermometer to check: they’re done when the internal temperature hits 160°F. Keep the heat steady, and avoid flipping multiple times—you want a nice golden crust to develop.

Step 4: Drain and Serve

Once cooked, transfer the chicken strips to a cooling rack set over a baking sheet lined with paper towels. This lets excess oil drip off without making the strips soggy. Serve these beauties immediately for the crispiest texture, or keep them warm in the oven while you get sides ready.

How to Serve Pan Fried Chicken Strips Recipe

Garnishes

I usually sprinkle mine with some chopped fresh parsley or crispy fried shallots—they add a pop of color and extra flavor that brighten up the dish beautifully. Sometimes I add a squeeze of fresh lemon over the top; it cuts through the richness perfectly and adds a refreshing zing.

Side Dishes

My favorite sides to serve with these chicken strips are creamy mashed potatoes or a tangy coleslaw for contrast. Sometimes I just go classic with crispy fries and a cool ranch dip—can’t go wrong there! A light garden salad also balances the meal nicely if you want to keep it on the lighter side.

Creative Ways to Present

For family game nights or weekend get-togethers, I like laying the chicken strips out on a big platter surrounded by colorful veggies and an array of dipping sauces—honey mustard, spicy mayo, or barbecue sauce all make an appearance. Turning it into a “build your own wrap” station with tortillas, avocado, and greens is another winner that gets everyone involved.

Make Ahead and Storage

Storing Leftovers

I like to cool leftover chicken strips completely, then store them in an airtight container lined with a paper towel on the bottom to absorb moisture. This keeps them from getting soggy in the fridge for up to 3 days.

Freezing

Freezing works well if you want to save some for later. I freeze them in a single layer on a sheet pan first, then transfer to a freezer bag—this way they don’t clump together. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, I pop the strips in a 375°F oven on a wire rack for about 8-10 minutes. This warms them through and revives the crispiness much better than the microwave, which tends to leave them chewy or soggy.

FAQs

Final Thoughts

Cooking this Pan Fried Chicken Strips Recipe feels like a little celebration every time for me—it’s so simple but incredibly rewarding. I hope once you try it, you’ll see how approachable homemade crispy chicken can be without the mess of deep frying. So grab your skillet, gather your ingredients, and enjoy making this comforting dish that’s sure to bring smiles around your table. Trust me, you’re going to love it just as much as I do!

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