Ingredients
- 2 lbs boneless, skinless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 tablespoon water
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese (optional)
- Vegetable oil (for frying)
Instructions
- Prepare the chicken: Cut the chicken breasts into strips of equal size to ensure even cooking.
- Season the flour: In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.
- Prepare the egg wash: In a separate bowl, beat the eggs with 1 tablespoon of water.
- Prepare the breadcrumbs: In a third bowl, combine the breadcrumbs and grated Parmesan cheese (if using).
- Coat the chicken: Dredge each chicken strip first in the seasoned flour, shaking off any excess. Then dip it into the egg wash, followed by the breadcrumb mixture, pressing gently to ensure a good coating.
- Fry the chicken: Heat vegetable oil in a deep pan or skillet over medium-high heat. Once the oil is hot, fry the chicken strips in batches for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Drain and serve: Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil. Serve with your favorite dipping sauce, like honey mustard or ranch.
Enjoy your crispy chicken strips!