Dredge each chicken strip in flour, shake off excess.
Dip into egg mixture.
Coat evenly with breadcrumbs.
Cook the strips:
Heat about ½ inch of oil in a skillet over medium heat.
Fry chicken strips in batches for 3–4 minutes per side, until golden and cooked through (internal temp 75 °C / 165 °F).
Drain on paper towels.
Serve:
Serve hot with your favorite dips: honey mustard, ranch, barbecue sauce, or ketchup.
🔥 Tips for Extra Crunch:
Use panko breadcrumbs instead of regular — gives a lighter, crunchier coating.
Double-dip: after the first breadcrumb coat, dip back in egg and breadcrumbs for extra crispiness.
For a healthier version, bake at 200 °C / 400 °F for 15–20 minutes, flipping halfway.
If you want, I can also give you a secretly extra-crispy oven-baked version that tastes like fried but is way easier to clean up. Do you want me to share that?
