Ingredients
• 1 lb (500g) Chicken Breasts: Cut into long, even strips.
• 1 cup All-Purpose Flour
• 2 Eggs + 2 tbsp Milk: (The “binder”).
• 2 cups Breadcrumbs: (Use Panko breadcrumbs for extra crunch!).
• Seasoning: 2 tsp garlic powder, 2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper.
• Vegetable Oil: For frying.
Preparation Method
1. Set Up Your Station: Prepare three shallow bowls.
• Bowl 1: Mix the flour with the garlic powder, paprika, salt, and pepper.
• Bowl 2: Whisk the eggs and milk together.
• Bowl 3: Place the breadcrumbs.
2. Coat the Chicken: Take a chicken strip and dredge it in the flour (shake off excess). Dip it into the egg mixture, then press it firmly into the breadcrumbs until fully coated.
3. Heat the Oil: Fill a large skillet with about 1 inch of oil. Heat over medium-high until a few breadcrumbs sizzle immediately when dropped in.
4. Fry: Carefully place chicken strips in the hot oil (don’t over-crowd the pan). Fry for 3–4 minutes per side until they are deep golden brown and the chicken is cooked through.
5. Drain: Place the finished strips on a wire rack or paper towels to remove excess oil and keep them crispy.