Crispy Chicken Strips – Pan-Fried and Oven-Baked Options
Ingredients
- 3 chicken breasts, sliced into strips
- Plastic wrap (for pounding)
- Salt, to taste
- Chicken seasoning, to taste
- 2 eggs
- 1 tablespoon yogurt
- Salt and chicken spices, to taste
- Panko breadcrumbs (or regular breadcrumbs)
- Sunflower oil or other neutral oil (enough for shallow frying)
For the Chicken:
For the Egg Mixture:
For Breading:
For Frying:
Instructions
- Prepare the Chicken:
-
- Cut the chicken breasts into strips.
- Place a piece of plastic wrap over a chopping board, lay the chicken strips on it, and cover with another piece of plastic wrap.
- Use a meat mallet to gently pound the strips until they are thin and even.
- Set the tenderized chicken strips aside on a plate.
-
- Make the Egg Mixture:
-
- In a large bowl, beat 2 eggs.
- Add 1 tablespoon of yogurt, salt, and chicken seasoning.
- Mix well to create a smooth batter.
-
- Bread the Chicken:
-
- Dip each chicken strip into the egg mixture.
- Then coat it in panko breadcrumbs (or regular breadcrumbs).
- Repeat until all strips are breaded.
-
- Cooking Options:
- Pan-Fried:
-
- Heat a generous amount of oil in a frying pan.
- Once hot, add the breaded chicken strips.
- Fry until golden brown on both sides and cooked through.
- Remove and place on a paper towel to drain excess oil.
- Oven-Baked (Healthier Option):
-
- Place breaded strips on a baking tray lined with parchment paper.
- Drizzle or spray lightly with oil.
- Bake in a preheated oven at 180°C (356°F) until golden and crispy, flipping once if needed.
Serve these crispy chicken strips with mashed potatoes, steamed veggies, or your favorite dipping sauce.