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. Set aside to dry.

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

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.

Seasonings: Keep it simple. Garlic powder, salt, pepper and paprika is all it really takes to flavor the flour for the chicken's coating. Oil: A neutral cooking oil with a high smoke point is what you want for frying chicken tenders. The best oils for frying include canola, vegetable and peanut.

When fried chicken is completely cooked it will float well. I don't just mean float, it will bob around, almost like a cork. If it partially floats, it's partially cooked. The float is a perfect sign of doneness.

Are chicken tenders just cut up chicken breast? ›

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 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.

Why does the breading fall off my chicken? It may be too watery. Dry the chicken first with paper towels. It helps to then coat it with a thin layer of flour, then in well-beaten egg whites which will help the coating stick.

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.