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Crispy Fried Chicken Tenders/Strips
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. Some folks prefer to dredge the chicken in flour before the egg and panko to help the coating stick to the chicken a little more. It is an optional step which you can omit if desired.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Instructions
- 01
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.
- 02
Put the panko bread crumbs in a bowl. If using the optional flour, place the flour in a bowl. In another bowl, beat the eggs until smooth. Dredge chicken cutlets strips in optional flour, then 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.
- 03
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.
- 04
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.
- 05
Serve warm with your favorite dip: ketchup, mustard, bbq sauce or ranch dressing.
Nutrition
per serving · 1 serving
- Calories
- 290
- Protein
- 32g
- Carbs
- 22g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 2g
- Sat. fat
- 2g
- Sodium
- 392mg
- Cholesterol
- 178mg
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