Ingredients
- 1 lb (450g) chicken tenders or boneless, skinless chicken breasts (cut into strips)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for spice)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups panko breadcrumbs (for extra crispiness)
- 1/2 cup grated Parmesan cheese (optional, for flavor)
- Vegetable oil for frying
Instructions
- Prepare the Coating:
- In one shallow bowl, mix the flour, garlic powder, paprika, onion powder, cayenne pepper, salt, and black pepper.
- In a second shallow bowl, whisk together the eggs and milk.
- In a third shallow bowl, combine the panko breadcrumbs and Parmesan cheese.
- Coat the Chicken:
- Dip each chicken strip first in the seasoned flour, coating well.
- Next, dip it into the egg mixture, ensuring it is fully covered.
- Finally, press it into the breadcrumb mixture, ensuring an even coating.
- Heat the Oil:
- Pour about 1 inch of vegetable oil into a deep skillet or pot. Heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken Strips:
- Carefully place the coated chicken strips into the hot oil, working in batches to avoid overcrowding.
- Fry for 3-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Drain and Serve:
- Remove the chicken strips from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Enjoy:
- Serve hot with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.
Let me know if you’d like to add any variations or substitutions!