Ingredients:
- 2 boneless, skinless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (optional for extra flavor)
- 2 large eggs
- 1 tbsp milk (or buttermilk for extra crispy)
- 1 ½ cups breadcrumbs (preferably panko for extra crunch)
- Vegetable oil (for frying)
Instructions:
- Prepare the Chicken: Cut the chicken breasts into strips, about 1-inch wide. Pat them dry with paper towels.
- Set up the breading station:
- In one shallow bowl, mix together the flour, salt, pepper, garlic powder, onion powder, and paprika.
- In a second bowl, whisk together the eggs and milk.
- In a third bowl, place the breadcrumbs.
- Coat the Chicken:
- Dredge each chicken strip in the flour mixture, making sure to coat it fully.
- Dip it into the egg mixture, then roll it in the breadcrumbs, pressing gently to ensure the breadcrumbs stick.
- Fry the Chicken:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be around 350°F (175°C).
- Carefully add the chicken strips, being sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- Use tongs to flip them to avoid splashing hot oil.
- Drain and Serve: Once cooked, place the chicken strips on a paper towel-lined plate to drain any excess oil.
- Serve with dipping sauces: Enjoy with your favorite sauces like ranch, honey mustard, or barbecue sauce!
Let me know how they turn out if you give it a try!