Description
Crispy Chicken Strips cooked in a skillet with a light flour and egg coating. Golden, juicy, and perfect for dipping or serving with sides.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into strips
- 2 large eggs
- 5 tablespoons all-purpose flour
- 1 tablespoon water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil, for frying
Instructions
- Pat the chicken strips dry and season with salt and pepper
- Whisk eggs and water together in a bowl
- Place flour in a shallow bowl
- Dip chicken into flour, then egg mixture, repeating if desired
- Heat vegetable oil in a skillet over medium heat
- Fry chicken strips in batches for 3–4 minutes per side until golden and cooked through
- Transfer to paper towels and serve hot
Notes
- Double-dip the chicken for extra crispiness
- Serve with ranch, honey mustard, or barbecue sauce
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 145 mg