Crispy Chicken Strips

This recipe for chicken strips is super easy and super crispy. Now you can make up for years of deep-fried denial by making these at home.

Crispy Chicken Strips

Posted by John Hardy - 2018-07-20 13:34:00

Total Time

Prep 10 minutes  + Cook 30 minutes  = Ready 40 minutes

 

Ingredients

1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup dry potato flakes (Idahoan are best)
1 Tablespoon cayenne pepper, or to taste
1 Tablespoon black pepper, or to taste
16 ounces chilled club soda
4 cups panko bread crumbs, or as needed
4 cups vegetable oil for frying
3 large chicken breasts, sliced into 1/4-3/8 inch thick slices or cut into bite-sized nuggets
salt to taste

 

Optional

Substitute fish, onion or pepper rings, mushrooms and adjust cooking time.

 

Directions

1) Whisk together flour, cornstarch, dry potato flakes, cayenne and black pepper in a large bowl. Whisk in club soda to make a smooth batter. Let batter sit for 2 minutes to thicken up.

2) Place panko bread crumbs in a separate shallow bowl.

3) Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). We use a teflon coated deep fryer without the basket so the strips don’t stick.

4) Place a few strips or nuggets at a time into the bowl of batter and turn to coat all sides with batter.

5) Remove strips or nuggets from batter and shake off excess or you’ll need a lot more panko. Place into pan of panko bread crumbs; turn to coat completely with crumbs.

6) Cook a few pieces at a time in the hot oil until golden brown, about 4 to 5 minutes.

7) Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.

 

Servings

4-5

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