Pan Fried Chicken Strips Recipe

If you’re anything like me, you love a quick and delicious chicken dinner that feels homemade but comes together in no time—that’s exactly why this Pan Fried Chicken Strips Recipe has become a go-to in my kitchen. Crispy on the outside, tender and juicy inside, these strips hit that perfect comfort food note every single time. Whether it’s a casual weeknight or a fun weekend snack, this dish really delivers big on flavor without a complicated process.

What makes this Pan Fried Chicken Strips Recipe special is how simple ingredients and a straightforward method turn everyday chicken breasts into something irresistibly tasty. Plus, you don’t need fancy equipment—just a trusty cast iron skillet and a thermometer for that perfect crisp. I always enjoy sharing this recipe with friends because it’s foolproof, forgiving, and totally customizable to your own taste!

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Ingredients & Why They Work

This Pan Fried Chicken Strips Recipe thrives on classic and straightforward ingredients—each picked to elevate texture, flavor, or cooking ease. When shopping, look for fresh chicken breasts and good-quality flour as your base for the coating. Seasonings are key here, so don’t skimp on kosher salt and freshly ground pepper for the best flavor punch.

• Flour: Acts as the crispy coating’s backbone; using all-purpose flour gives you that satisfying crunch.
• Kosher Salt: Enhances all the other flavors and helps develop a delicious crust.
• Garlic Powder: Provides a warm, savory note that complements the chicken perfectly.
• Onion Powder: Adds subtle sweetness and depth to the seasoning mix.
• Freshly Ground Pepper: Lends a mild heat and complexity that’s fresher than pre-ground varieties.
• Paprika: Gives a smoky color and flavor that turns the coating from ordinary to irresistible.
• Egg: Binds the flour coating to the chicken strips for that perfect double-dredge crunchy finish.
• Chicken Breasts: The star ingredient, lean and tender, ideal when sliced into strips for quick frying.
• Cooking Oil (Non-GMO Canola Oil recommended): Has a high smoke point, perfect for frying and letting the chicken crisp nicely without burning.

Tweak to Your Taste

One of the reasons I love this Pan Fried Chicken Strips Recipe is how easy it is to play around with the flavor profile. You can turn it more spicy, herby, or smoky just by swapping out or adding a seasoning or two. It’s your canvas to make exactly the chicken strips you crave!

• Spicy Kick: I sometimes add cayenne pepper or chili powder to the flour mixture when I’m in the mood for a little heat—it’s fantastic for a game day snack.
• Herbaceous Twist: Fresh or dried thyme or oregano mixed into the flour can add a lovely, fragrant note that pairs wonderfully with the chicken.
• Gluten-Free Alternative: I’ve replaced the flour with a gluten-free all-purpose blend for a friend with sensitivities, and it worked out beautifully—just watch the frying time as it may vary slightly.

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

Step 1: Prep Your Chicken & Seasoning

Start by cutting the chicken breasts into uniform strips—this helps them cook evenly. Next, whisk together your flour, salt, garlic powder, onion powder, pepper, and paprika in a shallow dish. The seasoned flour mix is your secret weapon for flavor and crunch. Separately, beat the egg in a small bowl to prepare for dipping. I always like to have everything ready and close by before heating the oil to streamline the process.

Step 2: Heat the Oil to 350°F

Pour about a cup of your cooking oil into a 12-inch cast iron skillet and warm it over medium heat. Checking the temperature with a candy thermometer is the best way to make sure it hits that perfect 350°F—this temp crisps up the coating without burning it or leaving the inside undercooked. Be patient here; rushing often means greasy or unevenly cooked chicken.

Step 3: The Double Dredge Magic

Coat your chicken strips lightly in the seasoned flour, then dip each one in the beaten egg, and back into the flour again. For that golden, extra-crispy finish, I like rolling them in flour one last time before frying—it’s a small step that honestly makes a big difference. Lay the strips on a plate or cutting board while you prepare the pan.

Step 4: Fry Until Golden & 160°F Inside

Carefully place the strips in the hot oil—you’ll want to move slowly to avoid splashing. Fry for about 4 minutes on one side, then flip and cook for an additional 3-4 minutes. Use a meat thermometer to check that the internal temperature has reached 160°F for safe, juicy chicken. The crust should be a beautiful golden brown by this point.

Step 5: Drain & Keep Warm

Transfer the cooked strips to a cooling rack placed over a baking sheet lined with paper towels to catch excess oil. This simple step helps keep the crust crispy instead of soggy. If you’re not ready to eat immediately, keep the pan fried chicken strips warm in a low-heat oven—it holds up nicely without drying out.

How to Serve Pan Fried Chicken Strips Recipe

Garnishes

I love topping my pan fried chicken strips with a sprinkle of fresh parsley or chives for a pop of color and freshness. A dusting of extra paprika or a squeeze of fresh lemon adds brightness that cuts through the richness beautifully. Sometimes, I serve them with a side of tangy dipping sauces like honey mustard or a smoky chipotle mayo—trust me, it takes the experience to the next level.

Side Dishes

My favorite sides? Classic coleslaw or a crunchy green salad pairs wonderfully to balance the crispy chicken strips. Crispy roasted potatoes or sweet potato fries are also a fabulous match if you want a heartier meal. And if you’re feeling nostalgic, a simple bowl of mac and cheese alongside these strips makes for total comfort food bliss.

Creative Ways to Present

For parties, I like to serve these chicken strips on a platter with an array of colorful dipping sauces arranged in small bowls around them—guests love customizing their bites! Another fun idea I’ve tried is slicing the strips thinner and serving them over fresh rice or in a wrap with crisp veggies and creamy sauce, transforming dinner into a casual, hand-held delight.

Make Ahead and Storage

Storing Leftovers

I cool leftover chicken strips completely before placing them in an airtight container to keep the crust crisp as long as possible. Refrigerated this way, they last up to 3 days—perfect for quick lunches or snacks later in the week.

Freezing

Freezing works well if you want to prep ahead. I freeze the fried strips in a single layer on a baking tray first, then transfer them to a freezer bag. This keeps them from sticking together. When you want some later, just reheat in the oven for best results instead of the microwave.

Reheating

To reheat, I preheat the oven to 375°F and place the strips on a wire rack over a baking sheet for about 10 minutes. This crisps them back up nicely without drying out the chicken, which sometimes happens if you microwave them.

FAQs

Final Thoughts

This Pan Fried Chicken Strips Recipe has quietly become one of my staples because it combines that wonderful old-school fried chicken comfort with speed and simplicity. I love pulling it together when I need something satisfying but don’t want to fuss over complicated steps or ingredients. Give this recipe a try—you’ll likely find yourself making it over and over, just like I do, especially when friends or family come over craving that golden, crispy goodness we all adore.

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