Easy Fried Chicken Strips Recipe (2024)

FAQs

How do you get batter to stick to chicken strips? ›

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag. Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).

Chicken Strips. To the confusion, chicken tenders and fingers are sometimes sold as chicken strips. This may be a result of the actual chicken meat being cut into strips before they are breaded and fried. According to the USDA, strips, unlike tenders and fingers, do not actually have to be made from breast meat.

You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

Let the coated chicken pieces rest on a plate for at least 15 minutes and up to 30 at room temp. In a cast-iron skillet or a Dutch oven, heat oil over medium-high heat for a few minutes, until it vigorously bubbles when you drop in a stray piece of breading.

MUSTARD is the best binder🍤 I use it on shrimp, fish, and when making fried chicken.

Boneless chicken tenders seasoned to perfection, freshly breaded and pressure cooked in 100% refined peanut oil.

What is the best oil to fry chicken tenders in? ›

Canola Oil

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

Some people think that chicken tenders are just strips cut from the breast of the chicken. But in fact, the tender or tenderloin is an independent secondary muscle that lies directly under the breast. Sometimes, the whole breast is removed, which includes the tender; sometimes they are removed separately.

Chicken fingers (also known as chicken goujons, tendies, chicken strips, chicken tenders, or chicken fillets) are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).

These muscles are located underneath the breast, close to the rib cage area. Chicken tenders are naturally more tender than other parts of the chicken due to their location.

Meat is not properly dry

Most home cooks often struggle with getting the breading part right because they do not let their meat dry properly. If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

Use beaten egg, any kind of milk, or a combination of both, and then dip the pieces into the breading. Alternatively, put the breading in a gallon-sized bag or large paper bag, drop the chicken in, and shake, shake, shake. Once coated, press the breading against the chicken firmly.

The oil HAS to be hot enough. If you drop it into oil that isn't up to temp, the breading will just soak oil into it before frying and separate into a distinct layer. If you're shallow frying, try not to splash any oil on the uncovered part of the chicken.