CRISPY CHICKEN STRIPS

INGREDIENTS

• 2 large chicken breasts (cut into strips)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk
• 2 cups breadcrumbs (panko breadcrumbs for extra crispiness)
• Cooking oil (for frying)

INSTRUCTIONS

1. Prep the Chicken:
   Cut the chicken breasts into strips, about 1-inch wide.
2. Prepare the Dredging Stations:
   • In a shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
   • In another bowl, whisk eggs and milk together.
   • In a third bowl, place the breadcrumbs.
3. Coat the Chicken:
   • Dip each chicken strip first into the flour mixture, coating evenly.
   • Then dip into the egg mixture.
   • Finally, coat the strips with breadcrumbs. Press gently to help breadcrumbs stick well.
4. Heat the Oil:
   Pour enough cooking oil into a deep skillet or frying pan to cover about ½ inch. Heat over medium heat until hot but not smoking.
5. Fry the Chicken Strips:
   Fry the chicken strips in batches for about 3-4 minutes on each side, or until golden brown and cooked through.
6. Drain and Serve:
   Remove strips and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce!

Would you like me to add a quick tip for making these even crispier or suggest some dipping sauces?