Step 1: Prepare the Chicken
Slice the chicken breasts into evenly sized strips, about 1 inch wide. Pat them dry with paper towels.
Step 2: Season the Flour
In a shallow bowl, combine:
- Flour
- Garlic powder
- Paprika
- Salt
- Black pepper
Mix well.
Step 3: Prepare the Egg Wash
In a second bowl, whisk together the eggs and milk until smooth.
Step 4: Add the Breadcrumbs
Place the breadcrumbs in a third shallow bowl.
Step 5: Bread the Chicken
Coat each chicken strip in the seasoned flour, shaking off any excess.
Dip it into the egg mixture, allowing any excess to drip off.
Finally, coat thoroughly with breadcrumbs, pressing gently so they stick well.
Place the breaded strips on a plate and let them rest for 5 minutes.
Step 6: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or saucepan.
Heat the oil to 350°F (175°C).
Step 7: Fry the Chicken
Carefully add a few chicken strips at a time without overcrowding the pan.
Fry for 3–4 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Step 8: Drain
Transfer the cooked chicken strips to a plate lined with paper towels to drain excess oil.
Step 9: Serve
Serve hot with your favorite dipping sauces, French fries, coleslaw, or a fresh salad.
Tips for Extra Crispy Chicken
- Use panko breadcrumbs for an even crunchier coating.
- Let the breaded chicken rest before frying to help the coating stay on.
- Maintain the oil temperature around 350°F (175°C) for the crispiest results.
- Fry in small batches to avoid lowering the oil temperature.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken strips for up to 2 months.
- Reheating: Bake in a 375°F (190°C) oven or air fryer for 8–10 minutes until hot and crispy.
