Description
These homemade Chicken Strips are crispy on the outside, juicy on the inside, and packed with delicious seasoning. Coated in crushed saltine crackers, garlic salt, basil, and paprika, they fry up beautifully golden and crunchy. Perfect for family dinners, game days, parties, or a quick meal with your favorite dipping sauce!
Ingredients
- 2⅔ cups crushed saltine crackers (about 80 crackers)
- 1 teaspoon garlic salt
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 large egg
- 1 cup 2% milk
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch strips
- Oil, for frying
Instructions
- Place the crushed saltine crackers in a shallow bowl.
- Add the garlic salt, dried basil, paprika, and black pepper. Mix until evenly combined.
- In a separate shallow bowl, beat the egg and milk together.
- Dip each chicken strip into the egg mixture, making sure it is completely coated.
- Transfer the chicken to the cracker mixture and press gently to coat all sides.
- Place the coated chicken strips on a plate while preparing the oil.
- Heat oil in an electric skillet or deep fryer to 375°F (190°C).
- Carefully add a few chicken strips at a time without overcrowding the pan.
- Fry for 2–3 minutes on each side, or until golden brown and cooked through.
- Check that the thickest part of each strip reaches an internal temperature of 165°F (74°C).
- Remove the chicken strips and drain on paper towels or a wire rack.
- Serve hot with your favorite dipping sauces.
Notes
- Best dipping sauces: Serve with ranch dressing, honey mustard, barbecue sauce, ketchup, buffalo sauce, or creamy garlic sauce.
- Side dishes: Pair with French fries, coleslaw, mashed potatoes, mac and cheese, or a fresh garden salad.
- For parties: Arrange the chicken strips on a large platter with several dipping sauces for an easy party appetizer.
- Refrigeration: Store leftover chicken strips in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Freeze completely cooled chicken strips in a freezer-safe container for up to 2–3 months.
- Reheating: Reheat in an oven or air fryer at 350°F (175°C) until heated through and crispy again.
- Avoid sogginess: Use a wire rack instead of stacking the fried strips while they cool.
- Make ahead: Coat the chicken strips a few hours ahead and refrigerate them until ready to fry. Keep them covered and chilled.
- Food safety: Do not leave cooked chicken at room temperature for more than 2 hours.