Pan Fried Chicken Strips Recipe

If you’re anything like me, there’s something utterly comforting about a crispy, well-seasoned chicken strip that you made right in your own kitchen—no deep-fryer required. This Pan Fried Chicken Strips Recipe delivers exactly that: perfectly golden, juicy strips with a crunchy exterior that’s full of flavor. It’s my go-to when I want something satisfying and easy, whether it’s a quick lunch or a fun dinner with friends.

What makes this Pan Fried Chicken Strips Recipe really stand out is the seasoned flour double-dip technique. It gives the chicken a crave-worthy crunch without being too heavy or greasy. Plus, frying in a cast iron skillet means you get even heat distribution and a beautiful crust every time—trust me, this method works wonders!

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Ingredients & Why They Work

Each ingredient in this Pan Fried Chicken Strips Recipe plays a role in building a flavorful, crispy exterior and juicy inside. Plus, you probably already have most of these in your kitchen, which is a big win in my book.

• All-purpose Flour: The base for the coating, flour helps create that irresistible crust when seasoned just right.
• Kosher Salt: Essential for bringing out the chicken’s natural flavor and seasoning the coating evenly.
• Garlic Powder: Adds a savory note without overpowering the chicken—my secret way to boost flavor.
• Onion Powder: A subtle sweetness that rounds out the spice blend in the flour.
• Freshly Ground Pepper: Gives a mild kick and depth to the seasoning.
• Paprika: Adds a gentle smokiness and beautiful color to the coating.
• Egg: Acts as the binding agent between the flour layers for a sturdy, crispy crust.
• Chicken Breasts: I prefer boneless, skinless breasts cut into strips for quick, even cooking.
• Cooking Oil (Non-GMO Canola recommended): Neutral flavor and good smoke point make it perfect for frying.

Make It Your Way

This Pan Fried Chicken Strips Recipe is wonderfully versatile, so I often switch it up depending on my mood or what’s in my pantry. I encourage you to experiment with the seasoning mix or dipping sauces to find your favorite spin.

• Variation: I’ve had great results swapping paprika for smoked paprika for a deeper smoky flavor that pairs amazingly with a chipotle mayo dipping sauce.
• Dietary Modification: For a gluten-free version, simply use a gluten-free flour blend instead of all-purpose flour—it crisps up just as well!
• Spice it Up: Adding a pinch of cayenne or chili powder to the flour mix gives the strips a spicy kick I love on cooler nights.

Step-by-Step: How I Make Pan Fried Chicken Strips Recipe

Step 1: Prep Your Chicken Strips and Seasoning

Start by slicing your chicken breasts into evenly sized strips to ensure they cook uniformly. Then whisk together your seasoned flour mixture combining flour, kosher salt, garlic powder, onion powder, freshly ground pepper, and paprika in a shallow dish. Crack your egg into a small bowl and beat it well — this helps the coating stick beautifully in the next steps.

Step 2: Get Your Pan Ready

I heat my non-GMO canola oil in a 12-inch cast iron skillet over medium heat. The goal is about 350°F, perfect for a crispy crust without sogginess. If you don’t have a thermometer, test by dropping a bit of flour in—if it sizzles and brown immediately, you’re good to go.

Step 3: The Double Dredge Method

Coat each chicken strip lightly in the flour mixture first, but don’t drown it—just enough to stick. Then dip it in the beaten egg, and immediately return it to the flour mixture for a second coat. Before frying, I like to give each strip one final roll in the seasoned flour to maximize that crunchy coating. This might feel like extra work, but trust me, the texture is worth it.

Step 4: Fry to Perfection

Gently place your strips one by one into the hot oil—don’t crowd the pan or the temperature will drop. Fry for about 4 minutes on one side, then carefully flip and cook another 3–4 minutes. Use a meat thermometer if you have one; you want the internal temperature to reach 160°F for juicy, safe-to-eat chicken.

Step 5: Drain and Serve

Transfer your golden strips to a cooling rack set over a baking sheet lined with paper towels—that’s the best way to get any excess oil off without losing the crispness. Serve immediately to enjoy the full crunchy texture, or keep warm in the oven at low heat if you’re preparing other dishes.

How to Serve Pan Fried Chicken Strips Recipe

Garnishes

I like to sprinkle mine with a little flaky sea salt and a sprinkle of fresh chopped parsley—it adds a fresh contrast to the crispy, savory chicken. A squeeze of lemon over the top also gives a lovely brightness that cuts through the richness.

Side Dishes

This recipe pairs beautifully with homemade honey mustard or spicy barbecue dipping sauce. As a side, I often go for classic coleslaw or crispy baked fries to round out the plate. For something lighter, a crisp green salad fits the bill perfectly.

Creative Ways to Present

For gatherings, I once served these chicken strips on a wooden board alongside an array of dipping sauces in mini bowls. Tucking them into warm pita pockets with shredded lettuce and a drizzle of tzatziki makes for a fun, customizable finger food experience that everyone enjoyed.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken strips in an airtight container lined with paper towels to keep them crisp longer. They usually last well in the fridge for up to 3 days, perfect for easy lunch or snack options.

Freezing

If I plan ahead, I freeze cooled strips in a single layer on a baking sheet first, then transfer them to a freezer bag. This stops them from clumping. This method makes sure each strip retains its crispy coating when reheated later.

Reheating

To keep them crunchy, I reheat the strips in an oven or toaster oven at 350°F for about 10 minutes. Avoid microwaving if you can because it softens the crust, but in a pinch, a quick zap with a paper towel can work.

FAQs

Final Thoughts

This Pan Fried Chicken Strips Recipe is one of those dishes I find myself coming back to time and time again because it simply works—easy to make, deeply satisfying, and endlessly customizable. Whether you’re feeding family or friends, these crispy, flavorful strips never fail to bring smiles around the table. Give them a try; I promise you’ll enjoy the process and the delicious results just as much as I do!

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