You know that moment when you’re craving something crunchy, warm, and just straight-up comforting? Yeah… that’s basically me every single Sunday night. And honestly, these crispy chicken strips hit that spot every time. They’re kinda my go-to “I want something good but not a whole project” meal. Plus, they taste way better than the stuff you get from a drive-thru — no shade, but your kitchen can do magic.
Let’s break it down, nice and easy.
Why These Chicken Strips Hit Different
I’m telling you right now — the crisp on these things? Wild. The mix of eggs, garlic, spices, and cornstarch gives you that perfect golden crunch. And the best part is they’re fast. Like… weeknight-friendly fast. If you’re like me and you get hungry right now, this recipe saves the day.
Also, side note: when these cool down just a little, they taste even better dipped in your favorite sauce. Ranch, honey mustard, BBQ — just do your thing.
Ingredients You Need
Here’s the stuff you’ll grab — and don’t worry, it’s super basic:
- 3 eggs
- 2 chicken fillets
- 2 cloves of garlic (crushed or minced, whatever works in your kitchen)
- 2 tablespoons of your favorite spices
(I usually go with paprika, black pepper, onion powder — nothing fancy) - 2 tablespoons of cornstarch
- Oil for frying
- Salad on the side (totally optional but kinda nice)
- 1 tablespoon of salt
If you can’t find something, no stress — this recipe is forgiving. I’ve swapped things last-minute more times than I can count.
How to Make Crispy Chicken Strips
Okay, let’s cook. Nothing complicated, I promise.
1. Prep the Chicken
Slice the chicken fillets into strips. Doesn’t have to be perfect — we’re not running a restaurant here. Just try to keep them somewhat even so they cook at the same time.
2. Mix the Egg Coating
Crack the eggs into a bowl. Add the garlic, salt, and all your spices. Give it a quick mix. It doesn’t have to be pretty — mine always looks messy but works great.
3. Add the Cornstarch
This part is key for that crispy outside. Sprinkle in the cornstarch and mix again. It creates this thick coating that sticks to the chicken like a charm.
4. Dunk the Chicken
Drop the chicken strips into the mixture and let them sit for a few minutes. I usually let them hang out while I heat the oil — multitasking at its finest.
5. Fry Until Golden
Heat oil in a pan. Once it’s hot (but not smoking — been there, not fun), place the chicken strips in gently. Cook until they’re golden and crispy on both sides. It usually takes a few minutes each side.
And boom — chicken strip heaven.
Quick Tips for Faster Cooking
I’m all about shortcuts, so here’s what actually helps:
- Cut the chicken thinner. Thinner strips mean quicker frying.
- Use a wide pan. More space = more strips at once.
- Pre-mix your spices in a small jar. I keep one ready so I don’t have to think.
- Pat the chicken dry first. It grabs the coating better. Also keeps the oil from popping like crazy.
How to Serve It
Honestly? These chicken strips go with everything.
- Toss them on top of a big salad
- Make a quick chicken strip wrap
- Serve with fries for that classic comfort meal
- Dip in ranch, ketchup, hot sauce, or whatever you love
My little cousin once dipped them in maple syrup… I had questions, but he was living his best life so I let it slide.
Final Thoughts
These crispy chicken strips are the kind of meal you’ll end up making again and again — partly because they’re delicious, and partly because they’re just so easy. Real talk, every time I make them, someone in the house steals one before they reach the plate.
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