Description
Crispy Dipping Chicken Breast Strips – The Ultimate Crowd-Pleaser
Golden, crispy outside. Juicy, tender inside. Perfect for dipping, sharing, and making any night feel like a celebration.
Ingredients
Chicken Strips:
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2 boneless, skinless chicken breasts (even thickness, about ½-inch after pounding)
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Salt & freshly ground black pepper
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½ tsp garlic powder
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½ tsp paprika
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½ cup all-purpose flour (or gluten-free flour/cornmeal)
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2 large eggs, beaten (optional: 1 tbsp milk or hot sauce)
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1 cup breadcrumbs (panko preferred for extra crunch)
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Cooking oil (for frying: avocado/canola/vegetable; for baking: olive or avocado oil spray)
Optional Garnishes & Dips:
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Fresh parsley or chives
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Lemon wedges
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Your favorite dipping sauces (ranch, honey mustard, BBQ, ketchup, sriracha mayo…)
Instructions
1. Prep the Chicken
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Pat chicken breasts dry. Slice into 1-inch “fat finger” strips.
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Season generously with salt, pepper, garlic powder, and paprika. Let rest 5 minutes.
2. Set Up Breading Station
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Bowl 1: Flour (season with a little salt & pepper)
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Bowl 2: Beaten eggs
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Bowl 3: Breadcrumbs + remaining garlic powder & paprika
Pro Tip: Use one hand for dry ingredients, one hand for wet to avoid “clubhand.”
3. Bread the Strips
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Dredge each strip in flour, shake off excess.
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Dip in egg, letting excess drip.
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Press into breadcrumbs until evenly coated. Place on a plate or wire rack.
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Optional: Double-dip for extra crunch (egg → breadcrumbs → egg → breadcrumbs).
4. Cook to Perfection
Pan-Frying (Classic Crunch):
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Heat ¼ inch of oil over medium-high heat. Test with a breadcrumb—it should sizzle.
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Fry strips 3–4 minutes per side until golden and cooked through. Drain on a wire rack over a baking sheet.
Baking (Lighter Option):
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Preheat oven to 400°F (200°C).
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Place strips on an oiled wire rack over a baking sheet. Lightly spray tops with oil.
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Bake 18–20 min, flipping halfway, until golden and 165°F internal temp.
Chef’s Hack: Rest cooked strips 2–3 min before serving for juicy perfection.
5. Serve & Enjoy
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Arrange on a platter or board with dipping sauces in small bowls.
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Garnish with parsley/chives or lemon wedges.
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Encourage hands-on dipping fun—messy, interactive, and delicious.
Notes
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Breading falls off? Chicken too wet, excess flour not shaken off, pan crowded, or oil too cool.
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Make ahead? Bread in advance (up to 4 hrs) or freeze uncooked strips. Cook from frozen, adding a few minutes.
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Keep crispy for a crowd? Use a wire rack; hold in 250°F oven until serving.
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Baking vs frying? Baking gives slightly lighter crunch; frying delivers rich, classic crisp. Both are delicious.