Description
This Crispy Fried Chicken Strips recipe offers tender, juicy chicken coated in a crunchy rice crisp cereal crust for an irresistible texture and flavor. Perfectly seasoned and fried to golden perfection, these chicken strips make a delicious snack or meal that everyone will love.
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless skinless chicken breast, cut into strips
- 1 teaspoon seasoning salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon paprika
For the Coating:
- 1 cup all-purpose flour
- 3 large eggs
- 4 cups rice crisp cereal, crushed
- Oil for frying (about 1 to 1½ inches in a deep pot)
Instructions
- Dry the Chicken: Pat the chicken strips dry with paper towels on both sides to remove excess moisture, which helps the seasoning stick better.
- Season the Chicken: In a small bowl, combine seasoning salt, garlic powder, pepper, and paprika. Sprinkle this seasoning mix evenly over the chicken strips, coating both sides thoroughly.
- Prepare Coating Stations: Place flour in a shallow dish. In a separate bowl, whisk eggs with a few tablespoons of water to create an egg wash. In a third shallow dish, place the crushed rice crisp cereal.
- Coat the Chicken: Dip each chicken strip first into the flour, ensuring full coverage. Next, transfer to the egg wash, turning to coat evenly. Finally, toss the strip into the crushed cereal to coat completely, pressing lightly if needed.
- Repeat Coating: Place coated chicken strips on a tray while you finish coating the remaining pieces.
- Heat Oil: Pour 1 to 1½ inches of oil into a deep pot and heat over medium-high heat until it reaches 350-375°F (175-190°C). This depth of oil helps minimize splatter during frying.
- Fry the Chicken: Carefully add chicken strips in a single layer, making sure not to overcrowd the pot. Fry each side for 3-4 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove the fried chicken strips using tongs and place them on a wire rack set over paper towels to drain excess oil. Serve hot and enjoy!
Notes
- Make sure the oil is properly heated before frying to ensure a crispy coating and avoid greasy chicken.
- Do not overcrowd the frying pot as it lowers the oil temperature and results in soggy coating.
- Using a wire rack to drain fried chicken helps maintain crispiness better than paper towels alone.
- Rice crisp cereal creates a lighter, extra crunchy coating compared to breadcrumbs.
- Feel free to adjust seasoning to taste or add cayenne pepper for a spicy kick.
Nutrition
- Serving Size: 1 serving (approximately 4 strips)
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 110 mg
