Chicken Strips Recipe

Chicken Strips
One of the easiest things to make with chicken is possibly crispy chicken strips. This recipe is great if you are looking for a quick meal. Just marinate overnight, a few minutes to coat, throw them in the deep fryer and you’re done! The marinade for the strips not only enhances the overall flavor but also leaves them super juicy coming out of the deep fryer. The coating tastes amazing and they are double dipped leaving them extra crispy. If you like to add a little heat to your strips not a problem, just throw a little cayenne pepper into the seasoning mixture and your set.  You can either use whole chicken breasts and cut them into strips or just buy chicken tenders from the store. Serve with your favorite dipping sauce. Enjoy.
Chicken StripsChicken Strips
Ingredients:
6 chicken breasts (or store bought chicken tenders)
Marinade -
½ tablespoon potassium chloride
½ tablespoon kosher salt
1 tablespoon accent salt
1/8 tablespoon garlic powder
¼ cup bottle chicken base
1 ¾ cups water
Coating-
2 cups all purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon accent salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)

Cooking Instructions:
Chicken StripsChicken Strips
Step 1: If using chicken breasts, cut chicken breasts into strips. Combine all marinade ingredients in a bowl or sealable bag and marinade chicken strips over night in the refrigerator.
Step 2: In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well.
Step 3: Dip the chicken strips into the egg mixture, then into the coating and double dip.
Chicken StripsChicken Strips
Step 4: Fry in the deeper fryer at 375 degrees until golden brown or until they float. Drain on paper towels.
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22 Responses to “Chicken Strips Recipe”

  1. Kevin — July 21, 2008 @ 4:04 pm

    Those chicken strips look nice and golden brown and crispy and good!

  2. Vani — July 21, 2008 @ 10:06 pm

    Picture looks perfect:) too yummy!

    Most of the ingredients are new to me :( … need to discover them ;)

  3. grace — July 22, 2008 @ 1:06 am

    pfff. chick-fil-a won’t be seeing me again for awhile ’cause i don’t need them anymore. yum.

  4. Violin — July 22, 2008 @ 1:16 am

    It is very similar to “Spring Chicken” in my area and have some resemblance to KFC Chicken. I have eaten it so much in last week that i am irritated now but it is still irresistible.

  5. Ivy — July 22, 2008 @ 4:27 am

    I am sure my kids will love this. I checked out potassium cloride in wiki but did not understand what exactly this is. Is it a kind of salt?

  6. robinsue — July 22, 2008 @ 6:39 am

    Bobby! Kcl in the marinade!!? Oh very chemistry-ish. You lost me on that one. What does it do, how does it taste, and where do you get it? You have my attention master, so learn me something new!

  7. Bobby — July 22, 2008 @ 8:09 am

    Kevin – thanks, they were great!

    Vani – Thanks, if you need help with anything just ask me!

    grace – they are the bomb… really :D

    Violin – They are very irrestistable… soo good.

    Ivy and robinsue – potassium cloride is a type of salt. It’s much like regular salt only a little more bitter. If you can’t find it just use regular salt.

  8. Gay — August 7, 2008 @ 7:06 am

    Golden brown delicious!

  9. nina — August 11, 2008 @ 10:56 pm

    The chicken strips looks so delicious. I will have mine with a Sweet chili sauce, thank you!!!

  10. Madeline — August 12, 2008 @ 6:30 pm

    Mmmm, double dipped. These look fantastic, I can practically taste the crunch right now!

  11. Lynn — October 19, 2008 @ 8:32 pm

    These are EXCELLENT!!!
    I didn’t have any milk but buttermilk. I also did not have any paprika, so substituted Salad Supreme. I tell you they turned out absolutely KILLER! Thank you for such a wonderful recipe. ((((HUGS))))

  12. Mandy — November 2, 2008 @ 7:44 pm

    I just made these tonight and I was very pleased with them. They were absolutely delicious! My only nit pick would be that they were a bit to salty for my personal preference. Next time around I think I’ll cut back on the salt. I’d also like to add something to the coating mixture which would give it a little zip – some kind of spice. I’m fairly new to cooking though and I’m not sure which spice would be the best for this. Any suggestions?

  13. Bobby — November 2, 2008 @ 9:31 pm

    Mandy – I’m glad you enjoyed the recipe. If you’re looking for a little heat try adding some cayenne pepper into the coating mixture.

  14. Allie — June 2, 2009 @ 6:44 pm

    what we did was marinated it in these 2 kinds of hot sauce instead of the suggested marinade. it worked quite well and gave it a kick.

  15. RICIU — June 4, 2009 @ 2:24 am

    I would be easier if you would post photos of the ingredients. Looks very nice and tasty. I will try it myself.

  16. Samantha — October 7, 2009 @ 12:04 am

    This is definately the best crispy strips recipe ever, I have made them and they were delicious!
    thank you

  17. Karen — October 17, 2009 @ 2:57 pm

    These look great, I want to try making them for my husband from Australia who is hungry for “Breaded Boneless Chicken and Pineapple!” I will serve it with a sweet and sour sauce and over rice. I was wondering where one can buy the potassium chloride and the chicken base in a bottle. I buy chicken base in a paste form from Sam’s Club. Thanks

  18. Bobby — October 17, 2009 @ 4:15 pm

    Karen- I would just leave the potassium chloride out of the recipe. The chicken base paste sounds like it would work to me. Otherwise, you should be able to find it in a bottle in almost any grocery store.

  19. Shady — July 30, 2010 @ 3:09 am

    Hello Bobby, I am interested in making this recipe but was wondering what I can use as a substitute for the potassium chloride and accent salt? I have all the other ingredients and would love to make this for the fam soon. Thanks in advance for your help!

  20. Bobby — July 30, 2010 @ 5:41 am

    Shady – leave out the potassium chloride, its really not necessary. You can also leave out the accent salt, and maybe just add a bit of extra salt.

  21. Shady — August 14, 2010 @ 7:06 pm

    Thanks for that Bobby. The kids absolutely loved it. So tender and crispy. Best of all, oil was fresh. I gave some to my friend and I now got him hooked on you website as well :) Thanks for your reply.

  22. Annabelle — April 27, 2011 @ 12:45 am

    THIS IS GREAT

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