There’s something about crispy chicken strips that instantly feels comforting, right? The kind that sizzles in the pan, smells incredible, and makes your kitchen feel like the best diner in town — but with way less grease and fuss. These pan fried chicken strips are my go-to when I’m craving something crunchy on the outside and juicy inside, without pulling out a deep fryer or spending hours in the kitchen.
Why This Crispy Chicken Is Always a Hit at My House
This recipe brings back memories of weekends growing up when fried chicken meant a big deal. It wasn’t something we had all the time — mostly because it involved lugging out the deep fryer, waiting forever for the oil to heat, and then cleaning up that greasy mess after. Now? I keep things simple. No deep fryer. Just a cast iron skillet, some good seasoning, and chicken cut into quick-cooking strips.
I make this often on weeknights when we need something satisfying but fast. And it doubles as a tasty protein topper for salads or a sandwich filler when you want a little crunch with your greens.
What You’ll Need: Ingredients That Actually Live in Your Pantry
Here’s the best part: nothing fancy here. Just chicken, a few seasonings, and pantry staples for the breading. I usually start with frozen chicken breasts, slice them into strips (it cooks faster that way), and keep the rest super straightforward. Here’s how I usually do it:
- Chicken breasts: I use 2 and cut each into 4 strips — perfect size for quick frying.
- Seasoning mix: Think garlic powder, paprika, salt, pepper — a little smoky, a little savory.
- Flour + breadcrumbs: For that crispy coating.
- Egg: Helps everything stick.
- Oil: About 1 cup — just enough to shallow fry.
Pro tip: Let your chicken strips rest for a few minutes after breading them. It helps the coating stick better during frying.
Let’s Talk Cookware – My Trusty Cast Iron Skillet
You don’t need anything fancy to make this magic happen. I use the same cast iron pan that I fry eggs in every morning. It holds heat beautifully and gives that golden crust without needing to deep-fry. It’s lived on my stove for years, and I honestly don’t know how I ever cooked without it.
If you’re still on the fence about using cast iron, let me just say: it’s worth it. Not just for chicken, but for so many quick, everyday meals.
Cutting the Chicken into Strips – Here’s Why I Do It
I always slice the chicken into strips instead of frying whole breasts. For one, it cooks faster — and when you’re juggling dinner between meetings or errands, every minute counts. Second, it makes the chicken go further. With just two breasts, I can get a generous amount of strips, enough to feed everyone and still have leftovers for lunch wraps the next day.
Plus, strips crisp up beautifully and get that even golden crust all over — the good stuff.
A Quick Note on Healthier Choices (And Why This Is Still a Treat)
Yes, you’re cooking in oil. But it’s not a full pot, and these aren’t swimming in grease. I pan fry them until golden, then drain on a paper towel. And I usually pair them with something green — sautéed spinach, garlicky kale, or collards. Balance, right?
This is one of those meals I save for when we want something a little indulgent without going overboard. And when I say indulgent, I mean incredibly satisfying.
How I Usually Serve It Up
These crispy chicken strips go with almost anything. Here are a few combos I love:
- Mashed potatoes + garlicky greens: My classic comfort plate.
- On a salad: Chopped up over romaine with some ranch or a honey mustard drizzle.
- Stuffed in a wrap: Add some shredded lettuce, tomato, and a swipe of mayo for an easy lunch.
- With fries or roasted sweet potatoes: For those full-on comfort food cravings.
Make It Yours – Simple Add-Ons and Swaps
- Want it spicy? Add cayenne to the seasoning mix.
- No breadcrumbs? Just use flour, or try crushed cornflakes for extra crunch.
- Cooking for kids? Leave out the spice and serve with ketchup or honey mustard.
Pan Fried Chicken Strips
Golden and crispy on the outside, juicy and tender on the inside—these pan-fried chicken strips are the kind of comfort food I turn to when I want something quick, easy, and ridiculously satisfying.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup cooking oil (I usually go with canola oil)
- 2/3 cup all-purpose flour
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon paprika
- 1 large egg
Instructions
- Start by warming up the oil in a large cast iron skillet. I heat it over medium until it hits around 350°F—if you have a candy thermometer, it’s worth pulling it out for this.
- While the oil heats, grab two shallow bowls. In one, whisk together the flour, garlic powder, onion powder, salt, pepper, and paprika. In the other, beat the egg until smooth.
- Slice the chicken breasts into strips, about an inch wide. Dredge each strip first in the seasoned flour, then dip it in the egg, and back again into the flour. For extra crunch, I like to give each strip one final roll in the flour before frying.
- Now carefully lay the strips in the hot oil. Let them cook undisturbed for about 4 minutes on the first side, then flip and cook another 3 to 4 minutes, or until the internal temperature hits 160°F and the breading is golden and crisp.
- Once they’re done, transfer the strips to a rack set over a paper towel-lined baking sheet. This helps drain off the extra oil without making the coating soggy.
- You can serve these right away (they’re amazing hot out of the pan), or keep them warm in the oven while you finish the rest.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 697Total Fat 60gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 52gCholesterol 98mgSodium 693mgCarbohydrates 18gFiber 1gSugar 0gProtein 23g
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