This recipe makes these super crispy chicken strips that are coated in a seasoned breading made with a selection of herbs and spices. Perfect for a quick snack dipped in your favourite sauce.
If you fancy some fried chicken strips or tenders and are thinking of ordering out then why not make your own at home.
This recipe produces crispy chicken strips that you can serve with a side dish or enjoy on their own with your favourite dip.
This crispy chicken stripe recipe is relatively easy with quick steps and you can have these chicken strips ready in under an hour.
Although these chicken strips are fried, they are still a healthier option than fast food versions because you know exactly what’s going into them.
This recipe makes a small batch of chicken strips but you can easily double the recipe and make a larger batch.
What to Serve with Crispy Chicken Strips?
You can serve these strips with whatever you fancy but here are some suggestions:
- Side salad – these chicken strips go well with a fresh salad and served with a honey mustard dressing.
- Potato wedges – try it with some potato wedges along with your favourite dip.
- Mashed potatoes – goes perfect with some mashed potatoes and gravy.
- Burger bun – serve in a bread roll with some lettuce, tomato slices and mayonnaise.
- Coleslaw – the chicken strips also taste great with some crunchy coleslaw.
- Sweet potato fries – also pairs nicely with oven baked sweet potato fries.
- Macaroni cheese – goes perfectly with mac and cheese.
Ingredients for Crispy Chicken Stripes
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
Chicken
- Chicken – I use chicken breasts.
- Seasonings – salt, black pepper, onion granules, garlic granules and paprika.
- Milk – use semi skimmed or whole milk.
- Lemon juice – adding lemon to the milk will help tenderise the chicken.
- Egg – to help the coating stay on the chicken when cooked.
Crispy Coating
- Flour – I use a combination of self-raising flour and plain flour.
- Herbs and seasonings - salt, black pepper, white pepper, garlic granules, onion granules, paprika, celery salt, basil, thyme and oregano.
Cooking
- Sunflower oil – you can use any vegetable oil.
How to Make Crispy Chicken Strips
1. Slice the chicken into 12 strips then season with salt, black pepper, onion granules, garlic granules and paprika.
2. In a medium sized bowl, combine the milk, lemon juice and egg. Add the chicken strips to the milk mixture, cover with cling film and refrigerate for 30 minutes. While the chicken is in the fridge, mix together all the ingredients for the crispy coating and set aside.
3. After 30 minutes remove the chicken from the fridge and take 1 piece, drain off the excess milk mixture then dip it in the flour mix. Ensure it is fully coated then place it on a large plate. Repeat this step until all the chicken is coated. Set the coated chicken aside for 15 minutes.
4. Add the oil to a frying pan or skillet then place on a medium heat until the oil reaches 140oC or starts to sizzle. Cook the chicken strips for around 8 minutes turning halfway through. I usually cook in batches of 5 - 6 strips. Place the cooked strips on some kitchen towel to absorb the excess oil, allow to cool for 5 minutes then enjoy with your favourite dip or side.
Recipe Tips
- I cut my strips quite thin so the cook time is 8 minutes. If your strips are on the thicker side then they will need longer to cook.
- If you do not have any self-raising flour then use 100g plain flour with 1 teaspoon of baking powder for the coating.
- For the best flavour, I season the chicken directly as well as the coating so some of the ingredients are used for both steps.
Nutrition
Nutrition based on 1 chicken strip - Calories: 105kcal | Fat: 4.8g | Saturates: 0.7g | Carbs: 7.4g | Sugar: 0.9g | Fibre: 0.7g | Protein: 7.9g | Salt 0.99g
Storage
Any leftover strips can be stored in the fridge for up to 3 days.
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- Creamy Chicken and Spinach Pasta
- Baked Chicken Wrapped in Pancetta
- Spicy Chicken Wings with Avocado Salad
Crispy Chicken Strips
Ingredients
For the Chicken
- 300g raw chicken breasts
- ½ teaspoon salt optional
- ½ teaspoon black pepper
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- ¾ teaspoon paprika
- 50ml milk
- 10ml lemon juice
- 1 medium egg
For the Crispy Coating
- 50g self-raising flour
- 50g plain flour
- 1 teaspoon salt optional
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ teaspoon paprika
- ½ teaspoon celery salt
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
For Cooking
- 100ml sunflower oil
Instructions
- Slice the chicken into 12 strips then season with salt, black pepper, onion granules, garlic granules and paprika.
- In a medium sized bowl, combine the milk, lemon juice and egg. Add the chicken strips to the milk mixture, cover with cling film and refrigerate for 30 minutes. While the chicken is in the fridge, mix together all the ingredients for the crispy coating and set aside.
- After 30 minutes remove the chicken from the fridge and take 1 piece, drain off the excess milk mixture then dip it in the flour mix. Ensure it is fully coated then place it on a large plate. Repeat this step until all the chicken is coated. Set the coated chicken aside for 15 minutes.
- Add the oil to a frying pan or skillet then place on a medium heat until the oil reaches 140oC or starts to sizzle. Cook the chicken strips for around 8 minutes turning halfway through. I usually cook in batches of 5 - 6 strips. Place the cooked strips on some kitchen towel to absorb the excess oil, allow to cool for 5 minutes then enjoy with your favourite dip or side.
Harriet George says
I love the crunchy texture these strips had. Yummy!
Andrea says
Glad you liked it and thanks for commenting.