Fried Chicken Strips

By: Mike, Posted: 8/22/2023

Craving some Fried Chicken Strips? We got you covered with these yummy, crispy, panko crusted, chicken tenders.

Want some more dinner ideas the whole family will love? Check out our easy Philly Cheesesteak, Loaded Nachos with Fajita Veggies, or a hearty Beef Stew.

Our Fried Chicken Strips

Every year our son asks for the same birthday dinner, fried chicken, mashed potatoes, and Brussel sprouts. We have discovered the hard way, that fried chicken is trickier than throwing some breaded chicken in a pot of hot oil. It takes timing, finesse, and a lot of patience. Thanks to our son always asking for this meal, we now have a recipe that’s good for any time we want Fried Chicken Strips. We have also learned to make twice as much as you think you need as it gets snatched up fast!

Contents

Fried Chicken Strips
By: Mike, Posted: 8/22/2023
Our Fried Chicken Strips
Ingredients, Substitutions, and Additions
Oil Temperature Tips
Preferred Pairings for Fried Chicken Strips
Ingredients for Fried Chicken Strips
Flour Mixture Ingredients
Panko Mixture Ingredients
Remaining Ingredients
Directions
Prep
Dredge Chicken
Fry Chicken

Ingredients, Substitutions, and Additions

Eggs – Eggs make the best binder for your flour and panko.

Flour – All Purpose Flour is the best for your first coat.

Breadcrumbs – For the crispiest crust use panko breadcrumbs on our second coat. They are the absolute best!

Side note, if you run low on breadcrumbs, some crumbled up French Fried Onions added to the panko work wonderfully and give an extra layer of crunch.

Chicken – We use chicken tenderloins because they’re already the perfect size and our son loves them. Stripping chicken breasts into equal sizes also works. I love using chicken thighs, but Minda and our son prefer the chicken tenderloins.

Oil – Use oil with a high smoke point to help prevent the oil from burning. We like using avocado or vegetable oil.

Dry Seasoning – Use a blend of seasonings that you like. We use at least 8 tablespoons of different seasonings. If you like it a little spicy add some red pepper flakes to your panko seasonings.

Oil Temperature Tips

There are many factors that will affect the temperature of the oil. Here are a few things we do to navigate oil temperature issues:

Make sure your chicken is at room temperature. If it is too cold your coating will burn and the chicken will be under cooked.

When adding chicken to your oil overcrowding can cause the temperature to drop. We like to cook in batches of 2 to 4 pieces of chicken.

Your heating source can cause fluctuations in oil temperature. For example: A gas stove top keeps heat constant, while an electric stove top heat source fluctuates.

I can be a little impatient and try to turn up the heat when the oil temperature drops, but this can cause the temperature to rise to fast and burn the oil. Use a frying thermometer is the best way to regulate temperature.

Always check the internal temperature of the chicken. A golden-brown coating doesn’t always mean the chicken is fully cooked to 165 degrees.

Preferred Pairings for Fried Chicken Strips

If you are looking for the perfect side dish to complement your Fried Chicken Strips, check out these tasty additions:

Cheesy French Onion Rice – Looking for a tasty new side dish? Try this Cheesy French Onion Rice for your next dinner with the family.

Smashed Cheesy Brussel Sprouts – Need a change up to your veggies for dinner tonight? Try our Smashed Cheesy Brussel Sprouts, they definitely deliver on the awesomeness.

Garlic Lemon Green Beans – These Garlic Lemon Green Beans are a refreshing side for dinner tonight. Just a little garlic, lemon and a sprinkle of parm for perfection.

Cheesy French Onion Rice

Garlic Lemon Green Beans

Smashed Cheesy Brussel Sprouts

Ingredients for Fried Chicken Strips

Flour Mixture Ingredients

2 Cups All Purpose Flour
1 tsp Pepper
1 tsp Salt
1 tbs Onion Powder
1 tbs Garlic Powder
1 tbs Minced Garlic
1 tbs Minced Onion
1 tbs Oregano
1 tbs Thyme
1 tbs Rosemary
1 tbs Paprika

Panko Mixture Ingredients

2 – 8oz boxes Panko Breadcrumbs
1 tsp Pepper
1 tsp Salt
1 tbs Onion Powder
1 tbs Garlic Powder
1 tbs Minced Garlic
1 tbs Minced Onion
1 tbs Oregano
1 tbs Thyme
1 tbs Rosemary
1 tbs Paprika

Remaining Ingredients

3 lbs Chicken Tenderloins
6 eggs
30 oz Deep Frying Oil

Directions

Prep

Remove chicken tenderloins from packaging and place on a plate in a single layer. Let the chicken sit for 15 minutes to bring it up to room temperature. This will help prevent uneven cooking.

While the chicken tenderloins are resting, prep a station for dredging chicken.

In a large bowl, mix flour and dry seasoning.

In a separate large bowl, mix panko and remaining dry seasonings.

Crack and beat eggs in a medium bowl.

Dredge Chicken

Working one chicken tenderloin at a time, coat tenderloin in beaten eggs, dredge in flour, and return the tenderloin to eggs to coat once more. Remove from the eggs and completely coat tenderloin in seasoned panko.

Set each breaded tenderloin on a plate and set aside.

Fry Chicken

Using a medium/large pot heat oil to 375 degrees over a medium/high heat.

Add 3 pieces of coated chicken tenderloins individually into the oil and cook for 6 to 7 minutes flipping halfway through. When chicken reaches an internal temperature of 165 degrees, chicken is fully cooked. Check our Oil Temperature Tips if any issues occur.

After the chicken is fried chicken, place them into an oven safe dish. The dish can be placed in the oven on its lowest temperature to help keep chicken warm while the remaining chicken is fried.

Repeat until all chicken is cooked. Plate and enjoy!

Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.

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