Pan-Fried Crispy Chicken Strips Recipe
Print Recipe
Crispy chicken strips are an all-time favorite snack, perfect for any occasion. These golden, crunchy pan-fried crispy chicken strips are coated with a flavorful batter and fried to perfection. Whether you’re serving them at a party or just treating yourself to a quick and tasty dish, these crispy chicken strips will not disappoint. Let’s dive into the step-by-step guide to making the perfect batch.
Caloric and Nutritional Value Crispy Chicken Strips, per 100 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 245 kcal | 12.25% |
| Protein | 12 g | 24% |
| Fat | 14 g | 18% |
| Saturated Fat | 3 g | 15% |
| Cholesterol | 45 mg | 15% |
| Carbohydrates | 19 g | 6% |
| Fiber | 1 g | 4% |
| Sugars | 0 g | 0% |
| Sodium | 300 mg | 13% |
| Calcium | 12 mg | 1% |
| Iron | 0.8 mg | 4% |
| Vitamin A | 120 IU | 2% |
| Vitamin C | 0 mg | 0% |
Ingredients
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
Step by step method
-
Prepare the Flour Mixture
In a large mixing bowl, add 150 grams of flour, 80 grams of cornstarch, 1 teaspoon of paprika, 1 teaspoon of dry garlic, and 1 teaspoon of salt. Mix these dry ingredients thoroughly using a whisk to ensure all spices are evenly distributed.
-
Add Water to the Batter
Gradually add 250-300 ml of water into the flour mixture while whisking constantly. You should get a smooth, thick batter with no lumps. The batter consistency should be similar to pancake batter – thick enough to coat the chicken well, but still pourable.
-
Prepare the Chicken
Cut the chicken breast into strips about 2-3 cm wide. The size should be easy to hold and bite into, but make sure the pieces are not too thick so that they cook evenly. Add the chicken strips to the bowl with the batter. Stir them around to ensure every piece is fully covered in the flavorful batter.
-
Prepare Additional Flour Coating
In a separate bowl or plate, add 100 grams of flour. Take each battered chicken strip and lightly dredge it in the additional flour. This extra coating will give the chicken strips their crispy texture.
-
Heat the Oil
Pour 400 ml of oil into a deep pan and heat it over medium heat. The oil should be hot enough so that the chicken sizzles as soon as it’s added. You can test the oil temperature by dropping a small bit of batter into the oil – if it bubbles immediately, the oil is ready.
-
Fry the Chicken Strips
Carefully add the chicken strips to the hot oil. Fry them in small batches to avoid overcrowding, which could cause the temperature to drop and make the chicken soggy. Fry each batch for 4-5 minutes, or until golden brown and crispy. Make sure to turn the strips occasionally for even cooking. Once the chicken strips are cooked, use a slotted spoon to remove them from the pan. Place them on a plate lined with paper towels to drain off any excess oil. This will help keep the chicken strips crispy.
-
Serve
Let the crispy chicken strips cool for a few minutes before serving. They are best enjoyed hot and crispy, accompanied by your favorite dipping sauce.
Helpful Tips
-
Keep an eye on the oil temperature throughout frying. If it’s too hot, the chicken will burn on the outside while remaining raw on the inside; if it’s too cool, the strips will absorb too much oil and become greasy.
-
Feel free to customize the seasoning. You can add cayenne pepper for some heat or dried herbs like thyme and oregano for an extra burst of flavor.
-
These crispy chicken strips go great with a side of French fries, fresh salad, or just with a variety of dipping sauces like BBQ, honey mustard, or garlic aioli.
