Description
This Crispy Fried Chicken Strips recipe delivers perfectly seasoned and golden-brown chicken strips with a crunchy rice crisp coating. Ideal for a quick and satisfying meal, these chicken strips are tender on the inside and crispy on the outside, making them perfect for family dinners or casual get-togethers.
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless skinless chicken breast, cut into strips
- 1 teaspoon seasoning salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon paprika
For the Coating:
- 1 cup all-purpose flour
- 3 large eggs
- 4 cups rice crisp cereal
- Oil for frying (about 1 to 1½ inches deep in pot)
Instructions
- Dry the Chicken: Pat the chicken strips dry with paper towels on both sides to help the seasoning adhere properly.
- Season the Chicken: In a small bowl, combine seasoning salt, garlic powder, pepper, and paprika. Sprinkle this mixture evenly over the chicken strips, coating both sides thoroughly.
- Prepare the Coating Stations: Place the flour in a shallow dish. In a separate bowl, whisk the eggs with a few tablespoons of water. Finally, crush or blend the rice crisp cereal and place it in a third shallow dish.
- Coat the Chicken: Dip each chicken strip first into the flour, making sure it is fully coated. Then, transfer it to the egg wash, turning to cover the entire piece. Lastly, toss the chicken strip in the rice crisp cereal until fully coated.
- Set Aside: Place the coated chicken strips on a working tray to ensure they stay well coated while you finish the rest.
- Heat the Oil: In a deep pot, heat 1 to 1½ inches of oil over medium-high heat until it reaches 350 to 375 degrees Fahrenheit (approximate frying temperature).
- Fry the Chicken: Carefully add the chicken strips to the hot oil in a single layer without crowding the pan. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.
- Drain and Serve: Remove the cooked chicken strips with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Serve hot and enjoy!
Notes
- Ensure chicken strips are dry before seasoning to maximize flavor adherence.
- Maintain the oil temperature between 350°F and 375°F to avoid greasy or undercooked chicken.
- Use a wire rack to drain excess oil rather than paper towels alone to keep the coating crispy.
- The rice crisp cereal adds an extra crispy texture but can be substituted with crushed cornflakes or panko breadcrumbs if preferred.
- Do not overcrowd the frying pot; fry in batches if necessary.
Nutrition
- Serving Size: 1 serving (approx. 4 strips)
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg
