{"id":35526,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/fried-chicken-strips\/"},"modified":"2024-05-23T00:22:51","modified_gmt":"2024-05-23T05:22:51","slug":"fried-chicken-strips","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fried-chicken-strips\/","title":{"rendered":"Chicken Strips"},"content":{"rendered":"<p>Everyone should know how to make fried chicken strips. For one, who doesn&#8217;t love fried (or baked) crispy chicken? Two, chicken strips are sneakily versatile, something you can serve as <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-appetizers-for-your-next-party\/\" data-name=\"www.tasteofhome.com\/collection\/easy-appetizers-for-your-next-party\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy party appetizers<\/a>, a weeknight dinner or meal-prep for lunches. And they&#8217;re so easy to pull together, that you&#8217;ll wonder why you ever bought the frozen bagged stuff.<\/p>\n<p>All you need for this fried chicken strips recipe is boneless, skinless chicken breast, an egg mixture for dipping, seasonings and saltine crackers, which become the crunchiest coating. Our recipe calls for deep-frying the chicken, but you can easily bake these in the oven. They&#8217;ll still be super crispy.<\/p>\n<p>From there, the possibilities are endless: Fold chicken strips into a sandwich wrap, slice them for a salad topping, slather &#8217;em with red sauce and melted cheese, use on top of pizza or dip them into barbecue sauce. And, yes, they&#8217;re kid-friendly, just like <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-chicken-tenders\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-chicken-tenders\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken tenders<\/a>, but decidedly more grown-up thanks to the (mild) seasoning and larger size.<\/p>\n<h2>Ingredients for Chicken Strips<\/h2>\n<ul>\n<li><strong>Chicken:<\/strong> Boneless, skinless chicken breasts is the best <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-every-cut-of-chicken\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-every-cut-of-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cut of chicken<\/a> for strips. They cook quickly and stay super tender and juicy with the crunchy coating. Slice the chicken in thin strips before cooking to ensure that the meat cooks evenly, and each bite is nicely coated.<\/li>\n<li><strong>Saltines:<\/strong> Saltines a super crunchy when crushed and come pre-seasoned with salt. You may use panko, another kind of crushed cracker or one of these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/substitute-for-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/collection\/substitute-for-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">substitutes for bread crumbs<\/a>.<\/li>\n<li><strong>Spices:<\/strong> Seasoning the breading adds lots of savory flavor to these chicken strips. This recipe calls for a simple, all-purpose blend of garlic salt, dried basil, paprika and pepper.<\/li>\n<li><strong>Eggs and milk: <\/strong>Milk contains lactic acid, which helps to tenderize the chicken, while the egg&#8217;s thickness helps the crumbs adhere, and its high protein content browns nicely.<\/li>\n<li><strong>Oil for frying:<\/strong> Like other <a href=\"https:\/\/www.tasteofhome.com\/collection\/deep-fryer-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/deep-fryer-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">deep-fryer recipes<\/a>, make sure to use an oil with a high smoke point. Canola, safflower, peanut, corn, soybean and sunflower oils are all good choices.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the breading<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1991659\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Fried-Chicken-Strips_TOHVS24_25184_BL_04_26_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of crushed saltines, garlic salt, dried basil, paprika and pepper in a bowl on grey marble background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a shallow bowl, combine the crushed saltines, garlic salt, dried basil, paprika and pepper. In another shallow bowl, beat the egg and milk until combined.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1991660\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Fried-Chicken-Strips_TOHVS24_25184_BL_04_26_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of beating egg and milk in a bowl using whisk on grey marble background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Step 2: Bread the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1991661\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Fried-Chicken-Strips_TOHVS24_25184_BL_04_26_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of dipping chicken into egg mixture; then cracker mixture; keeping it on side tray using tongs; grey marble background;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Dip each piece of chicken into the egg mixture, then dip into the cracker mixture, making sure to coat both sides with breading.<\/p>\n<h3>Step 3: Fry<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1991662\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Fried-Chicken-Strips_TOHVS24_25184_BL_04_26_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of deep-fat frying chicken strips in an electric skillet on grey marble background\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In an electric skillet or deep-fat fryer, heat oil to 375\u00b0F. Fry chicken, a few strips at a time, for two to three minutes on each side, or until golden brown.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Don&#8217;t crowd the pan with the chicken strips, or the oil temperature will drop, resulting in soggy chicken. Fry in batches and allow the oil to come back up to temperature before adding more chicken.<\/p>\n<h3>Step 4: Drain<\/h3>\n<p>Drain the chicken strips on paper towels, keeping them warm, while you repeat Step 2 with the remaining chicken strips. Serve hot for the crispiest coating.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983900\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Fried-Chicken-Strips_FT24_25184_JR_0301_2.jpg?fit=700%2C1024\" alt=\"Fried Chicken Strips in Wire Mesh Basket on a Wooden Surface and Fried Chicken Strips in Two Small Plates with French Fries and Tomato Ketchup Next to it.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Change up the breading:<\/strong> Switch the Saltines for plain bread crumbs (store-bought or <a href=\"https:\/\/www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-name=\"www.tasteofhome.com\/article\/homemade-bread-crumbs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade bread crumbs<\/a> work great), panko or gluten-free bread crumbs.<\/li>\n<li><strong>Try a different cut of chicken:<\/strong> If you prefer a richer chicken tender, try using boneless, skinless thigh meat. Be sure to slice the thighs so they&#8217;ll cook evenly, and expect them to take a few extra minutes to cook through.<\/li>\n<li><strong>Spice it up:<\/strong> While the recipe includes a versatile spice mix, you can change it up to suit your tastes or your recipe. Spicy cayenne pepper, taco seasoning, chili powder, smoked paprika and Old Bay seasoning are great options.<\/li>\n<li><strong>Add Parmesan cheese:<\/strong> Toss shredded Parmesan into the bread crumbs to add extra <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">umami<\/a> flavor.<\/li>\n<\/ul>\n<h2>How to Store Chicken Strips<\/h2>\n<p>Leftover chicken strips should be kept in the refrigerator. Transfer them to an airtight container and store for up to four days. They taste delicious reheated in an oven or toaster oven, or enjoyed cold.<\/p>\n<h2>Can you freeze chicken strips?<\/h2>\n<p>Yes, you can freeze fried chicken strips. Allow the chicken to cool completely before transferring to an airtight container or freezer bag. Seal and freeze for three to four months. When ready to eat, defrost in the fridge overnight. To crisp up the breading, we suggest baking the strips rather than microwaving them. Bake at 375\u00b0 until heated through.<\/p>\n<h2>Chicken Strips Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983901\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Fried-Chicken-Strips_FT24_25184_JR_0301_3.jpg?fit=700%2C1024\" alt=\"Fried Chicken Strips Served In A White Plate with Some French Fries and Tomato Ketchup\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to cut chicken breast for chicken strips?<\/h3>\n<p>Slicing the chicken breasts into thin strips allows the meat to cook quickly and evenly. To easily cut chicken breasts, lie them flat on a cutting board. Place your non-dominant hand flat on top of the breast to keep it still. Working carefully, slice a horizontal line from the thickest part of the breast toward the thinnest. Since raw chicken can be slippery, this process is easier if you freeze the chicken breasts for a half hour before slicing; that will firm them up without freezing them solid.<\/p>\n<h3>Can you use chicken tenderloins for chicken strips?<\/h3>\n<p>While chicken tenders commonly refer to any thinly sliced chicken strip, chicken tenderloin also exists! It&#8217;s a separate muscle that sits just behind the breast of a chicken. (When you buy whole chicken breasts, the tenderloin is sometimes included; there will be a white &#8220;string&#8221; where the two muscles meet.) You may use chicken tenderloin in this recipe: it will be quite tender and cook quickly.<\/p>\n<h3>What&#8217;s the best oil to fry chicken strips?<\/h3>\n<p>To deep-fry, you must use a cooking oil with a high smoke point, which is a technical term for the temperature at which the oil begins to break down (which causes a rancid flavor) and, even worse, to smoke and burn. The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best oils for frying<\/a> include peanut oil, safflower oil and canola oil. These oils also have a neutral flavor that lets the flavors of your fried foods shine. Here are more tips to learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-name=\"www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to deep-fry<\/a> like a pro.<\/p>\n<h3>Can you bake chicken strips?<\/h3>\n<p>Yes, you can definitely bake breaded chicken strips! While deep-frying results in extra-rich chicken, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-chicken-fingers\/\" data-name=\"www.tasteofhome.com\/recipes\/oven-chicken-fingers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">oven chicken strips<\/a> are still crunchy and delicious. They&#8217;re also a bit healthier, as they&#8217;re lower in fat. After breading the chicken as in Step 1, place the strips on a greased or lined baking sheet. Bake at 375\u00b0 until golden brown, about 20 to 25 minutes.<\/p>\n<h3>Can you make chicken strips in an air fryer?<\/h3>\n<p>The air fryer makes especially crispy chicken strips quickly. As a bonus, since air fryers are smaller than ovens, they&#8217;ll heat up faster and won&#8217;t make the kitchen feel quite as hot if you&#8217;re cooking in the summer.<\/p>\n<p>To make chicken strips in an air fryer (similar to these <a href=\"https:\/\/www.tasteofhome.com\/article\/air-fryer-chicken-tenders-recipe\/\" data-name=\"www.tasteofhome.com\/article\/air-fryer-chicken-tenders-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">air-fryer chicken tenders<\/a>) bread the chicken as in Step 1. Heat the air fryer to 400\u00b0. Arrange the chicken in a single layer on a greased tray in the air-fryer basket and spritz the strips with cooking spray. Cook for about seven to eight minutes, until the coating is golden brown. Then flip the tenders over and repeat on the other side. Check for pinkness inside the chicken: if you find any, return the tenders to the fryer for another one to two minutes per side.<\/p>\n<h3>What do you serve with chicken strips?<\/h3>\n<p>There are so many ways to eat chicken strips! For an easy-peasy meal or appetizer, just serve them with your favorite dipping sauce, such as barbecue, <a href=\"https:\/\/www.tasteofhome.com\/article\/green-goddess-dip\/\" data-name=\"www.tasteofhome.com\/article\/green-goddess-dip\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">green goddess dip<\/a>, ranch or aioli. Leftover chicken strips make an excellent filling for <a href=\"https:\/\/www.tasteofhome.com\/collection\/sandwich-wrap-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/sandwich-wrap-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">sandwich wraps<\/a>\u00a0or add protein to <a href=\"https:\/\/www.tasteofhome.com\/collection\/healthy-salad-suppers\/\" data-name=\"www.tasteofhome.com\/collection\/healthy-salad-suppers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">healthy salad suppers<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s how to deep-fry or bake crispy, golden chicken strips, plus tons of ideas for how to serve them.<\/p>\n","protected":false},"author":7022,"featured_media":1972946,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307335,307330,307344,304328,304177,304292,304338,304022,303966,303887,306848,304268,307307,304350,324623,304020,304005,304150,303883],"categories-v2":[310372,310369,310376,308984,308481,309457,308305,308992,308603,308495,308478,309603,259483,310342,309001,309177,308594,308549,309434,308476],"coauthors":[152278],"recommended_recipes":[{"post_title":"Fried Chicken Tenders","post_link":"\/recipes\/southern-fried-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Fried-Chicken-Strips_EXPS_FT23_35128_ST_0720_5.jpg"},{"post_title":"Air-Fryer Chicken Strips","post_link":"\/recipes\/air-fryer-chicken-strips\/","post_image":"\/wp-content\/uploads\/2024\/02\/Air-Fryer-Chicken-Strips_EXPS_FT23_274860_EC_113023_7.jpg"},{"post_title":"Fried Chicken Wings","post_link":"\/recipes\/best-ever-fried-chicken-wings\/","post_image":"\/wp-content\/uploads\/2024\/07\/Best-Ever-Fried-Chicken-Wings_EXPS_BBZ22_208490_P3_MD_06_23_8b_1-e1720427536219.jpg"},{"post_title":"Fried Chicken Thighs","post_link":"\/recipes\/fried-chicken-thighs-recipe\/","post_image":"\/wp-content\/uploads\/2024\/10\/Fried-Chicken-Thighs_EXPS_FT24_277928_JR_0924_5.jpg"},{"post_title":"Tex-Mex Chicken Strips","post_link":"\/recipes\/tex-mex-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/06\/Tex-Mex-Chicken-Strips_EXPS_SDAS18_205532_D03_30__3b.jpg"},{"post_title":"Potato Chip Chicken Strips","post_link":"\/recipes\/potato-chip-chicken-strips\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps20847_FM153592C03_18_8b.jpg"},{"post_title":"Chicken Fries","post_link":"\/recipes\/chicken-fries\/","post_image":"\/wp-content\/uploads\/2017\/10\/Oven-Fried-Chicken-Strips_EXPS_THCOMS17_209977_B09_08_2b-2.jpg"},{"post_title":"Everything Bagel Chicken Strips","post_link":"\/recipes\/everything-bagel-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/Everything-Bagel-Chicken-Strips_EXPS_SDAM18_183419_B12_01_1b-1.jpg"},{"post_title":"Chicken Strip Salad","post_link":"\/recipes\/chicken-strip-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26131_CFT10610D20.jpg"},{"post_title":"Fried Chicken Sandwich","post_link":"\/recipes\/crispy-chicken-sandwich-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Crispy-Chicken-Sandwich_EXPS_TOHcom23_273477_DR_04_26_6b.jpg"},{"post_title":"Sesame Chicken Strips","post_link":"\/recipes\/sesame-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps639_TH2027C29C.jpg"},{"post_title":"Cajun Chicken Strips","post_link":"\/recipes\/cajun-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7926_QC2162C23A.jpg"},{"post_title":"Pan Fried Chicken","post_link":"\/recipes\/pan-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38409_C1115462D47D.jpg"},{"post_title":"Crispy Chicken Strips","post_link":"\/recipes\/crispy-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10600_QC10054C14.jpg"},{"post_title":"Fried Cactus Strips","post_link":"\/recipes\/fried-cactus-strips\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Saucy Chicken Strips","post_link":"\/recipes\/saucy-chicken-strips\/","post_image":"\/wp-content\/uploads\/2017\/09\/Saucy-Chicken-Strips_exps2928_RDS2719782A05_14_3bC_RMS.jpg"},{"post_title":"Almond Chicken Strips","post_link":"\/recipes\/almond-chicken-strips\/","post_image":"\/wp-content\/uploads\/2017\/09\/Almond-Chicken-Strips_exps30834_W101973175A09_23_1bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fried-Chicken-Strips_EXPS_FT24_25184_JR_0301_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/fried-chicken-strips\/","name":"Chicken Strips","datePublished":"2018-01-01","dateModified":"2024-05-23","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Fried-Chicken-Strips_EXPS_FT24_25184_JR_0301_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Here's how to deep-fry or bake crispy, golden chicken strips, plus tons of ideas for how to serve them.","recipeIngredient":["2-2\/3 cups crushed saltines (about 80 crackers)","1 teaspoon garlic salt","1\/2 teaspoon dried basil","1\/2 teaspoon paprika","1\/8 teaspoon pepper","1 large egg","1 cup 2% milk","1-1\/2 pounds boneless skinless chicken breasts, cut into 1\/2-inch strips","Oil for frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the breading","text":"In a shallow bowl, combine the crushed saltines, garlic salt, dried basil, paprika and pepper. In another shallow bowl, beat the egg and milk until combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Fried-Chicken-Strips_TOHVS24_25184_BL_04_26_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bread the chicken","text":"Dip each piece of chicken into the egg mixture, then dip into the cracker mixture, making sure to coat both sides with breading.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Fried-Chicken-Strips_TOHVS24_25184_BL_04_26_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry","text":"In an electric skillet or deep-fat fryer, heat oil to 375\u00b0F. Fry chicken, a few strips at a time, for two to three minutes on each side, or until golden brown. Editor's Tip: Don't crowd the pan with the chicken strips, or the oil temperature will drop, resulting in soggy chicken. Fry in batches and allow the oil to come back up to temperature before adding more chicken.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Fried-Chicken-Strips_TOHVS24_25184_BL_04_26_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Drain","text":"Drain the chicken strips on paper towels, keeping them warm, while you repeat Step 2 with the remaining chicken strips. Serve hot for the crispiest coating.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Fried-Chicken-Strips_FT24_25184_JR_0301_2.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Kelsey Dimberg"}],"nutrition":{"@type":"NutritionInformation","calories":" 388 calories","fatContent":"19g fat (3g saturated fat)","cholesterolContent":"98mg cholesterol","sodiumContent":"704mg sodium","carbohydrateContent":"25g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"28g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.806452,"reviewCount":31,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Fried Chicken Strips","description":"Check out this video for how to make Fried Chicken Strips!","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/njEXR1To\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/njEXR1To-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Diego385"},"reviewBody":"im 14 and i did it it fun","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>These turned out crispy on the outside & moist and tender on the inside. I air-fried them at 475\u00b0 F for 20 minutes. Half of the crackers & half of the milk was used but no other changes were made to the ingredient amounts.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MistySapphire"},"reviewBody":"If the grandkids don\u2019t come up for air, it gets 5 stars from me! Have to figure out time in the air fryer (I\u2019m new to that world)!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jadegreen_eyz"},"reviewBody":"Aquarelle, last year after finding this recipe, I also had a lot of the cracker meal left over which I had to throw away because I had been dipping the raw chicken into the container I had put them in. The next time I made these delicious strips, I made the full batch of the coating but divided it in half, putting the unused portion into a separate container which I wouldn't be dipping the raw chicken into. That way I would have as much coating as needed without contaminating the whole batch and there would be enough for the next time I made the strips (saving some of the prep time the next time around).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"desmma15"},"reviewBody":"For a faster fix, I use chicken tenders; no slicing needed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"zembers"},"reviewBody":"substituted garlic powder for garlic salt and used beer can seasoning in place of basil, fried in olive oil. everyone thought they were really tasty. w\/ having to double the recipe and take care of a 4yo and baby while prepping and cooking, this recipe took way longer than anticipated. i ended up having half the cracker crumbs left over. next time i'll cut some corners, half the crackers and buy already cut strips instead of whole breasts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aquarelle"},"reviewBody":"Made these tonight.  They are very good.  We dipped then in honey-mustard dressing.  However, I think that the breading recipe could easily be cut in half.  I dumped quite a bit of it into the trash can after we finished frying the chicken.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sarabombb"},"reviewBody":"pretty good. a bit too salty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"blkhunni"},"reviewBody":"Delicious! I used Ritz Wheat Crackers","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2007-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jackiecooks"},"reviewBody":"I made this tonight and it was wonderful.  I bought a bag of those frozen strips and cut them into smaller strips.  Kids and adults loved them alike!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tomlee"},"reviewBody":"This recipe was awesome!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SandraEdwards"},"reviewBody":"Best chicken strips I've ever had! I used garlic and herb bread crumbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CheffromKY"},"reviewBody":"I tried these in place of fried buffalo wings and they were a huge hit.  I used panko crumbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Puamaeole"},"reviewBody":"I have made this many many times!!  Instead of using crackers I substitute panko instead, which gives it a nice light crispy taste!! I dip the chicken in the egg mixture, then some flour with pepper in it then back in the mixture then into the panko that has all the other ingredients in it. Then fry it.  Very GOOD!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jvangel"},"reviewBody":"Loved this recipe.  I was having one of those days where nothing sounded good.  I opened the fridge and saw chicken...glanced at my deep fryer and decided what the [expletive], I've never deep fried chicken.. cant be that hard.. googled fried chicken strips recipe and this came up...It was delicious, the saltine crackers created a very light breading that was amazing and the garlic salt and pepper were a great accent of flavor.  Will cook again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"victoriarpratt"},"reviewBody":"My girls and I loved this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katlaydee3"},"reviewBody":"This is excellent but you only need about half of the cracker crumbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Teri Diane","givenName":"Teri","familyName":"Diane"},"reviewBody":"This recipe was a big hit with my family! We can't wait to make it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"debmansur"},"reviewBody":"My husband could not quit eating these! I made them with Panko but followed the rest of the recipe. I think he would have me make them every night! LOL!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sheilaw03"},"reviewBody":"I have made these many times and I always get rave reviews!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DonEB"},"reviewBody":"Enjoyed the recipe and will make again.  Next time, I will cut the amount of crackers to 1 1\/2-2 cups.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cookinNC"},"reviewBody":"I have made these several times: my family (including the kids) LOVES them!  We dip them in whatever sauce we want at the time - BBQ sauce, ranch dressing, honey mustard are favorites!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crotbc"},"reviewBody":"My wife and son made this tonight. It is the best fried chicken I've ever tasted, bar none. Light and tasty, you can still taste the chicken and not just the breading. Chef Jeff","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Fried Chicken Strips","description":"Check out this video for how to make Fried Chicken Strips!","url":"https:\/\/cdn.jwplayer.com\/videos\/njEXR1To-Uot7Fvi8.mp4","duration":"1m28s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/28820i8668ah0jou74i2tgk01x5x5466.jpg","advertising":"","jw_id":"njEXR1To","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/njEXR1To-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/njEXR1To\/poster.jpg?width=720","jw_publish_date":"2020-02-14T00:00:00"},"rms_legacy_id":"25184","romance_copy_dek":"Here's how to deep-fry or bake crispy, golden chicken strips, plus tons of ideas for how to serve them.","enhanced_recipe_title":"Fried Chicken Strips","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-2\/3 cups crushed saltines (about 80 crackers)","IngredientText":"2-2\/3 cups crushed saltines (about 80 crackers)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon garlic salt","IngredientText":"1 teaspoon garlic salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon dried basil","IngredientText":"1\/2 teaspoon dried basil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon paprika","IngredientText":"1\/2 teaspoon paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg","IngredientText":"1 large egg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup 2% milk","IngredientText":"1 cup 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 pounds boneless skinless chicken breasts, cut into 1\/2-inch strips","IngredientText":"1-1\/2 pounds boneless skinless chicken breasts, cut into 1\/2-inch strips"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for frying","IngredientText":"Oil for frying"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fried-Chicken-Strips_EXPS_FT24_25184_JR_0301_1.jpg","RecipeId":25184,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Fried Chicken Strips Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"24497\" \/ ol-id=\"T073QGK\"]","RecipeAttachmentFileName":"Fried-Chicken-Strips_EXPS_FT24_25184_JR_0301_1.jpg","ContributorId":null,"Firstname":"Genny","Lastname":"Monchamp","City":"Redding","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 20 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Fried Chicken Strips","SubmittedTitle":"Fried Chicken Slices","RecipeTypeId":1,"AverageRating":4.81,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CHBZ19_25184_C10_23_4b.jpg","PreparationTimeInMinutes":5,"CookTimeInMinutes":15,"TotalTimeInMinutes":20,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Fried Chicken Strips","OriginalSourceProject":"Fried Chicken Strips","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"I recently made this recipe of Mom's for my in-laws and they told me it was the \"best fried chicken ever.\" Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. 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