Make Crispy Chicken Strips at Home With a Twist

Crispy Chicken Strips Recipe

Chicken Strips can be one of the best entrees or snacks for any house party. In this recipe, chicken breasts are cut into thin strips, dipped in flour, bread crumbs, coated in a whisked egg mixture and then baked or fried. The chicken is super tender on the inside and supremely crunchy on the outside. However, here we share a recipe with a secret ingredient that can make your chicken strips standout. These insanely delicious chicken strips include grated parmesan cheese! Check out the recipe below.

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Make Crispy Chicken Strips at Home With a Twist
Crispy Chicken Strips Recipe
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Crispy Chicken Strips Recipe
Instructions
  1. Take a bowl and mix parmesan cheese, breadcrumbs and parsley in it. Take another bowl and add the eggs in it. In the third bowl, add the cayenne pepper, flour, salt and pepper. The dredging station is ready.
  2. Take the chicken strip and first coat it in the eggs mixture. Then coat it with the flour and dip it in the eggs again. Lastly, coat it with the breadcrumbs and parmesan mixture.
  3. Take a pan and oil to it. Take the chicken strips and fry both sides on medium-high heat until they turn golden brown. Place them on a paper towel. Serve warm with your favourite dip or dressing.
Recipe Notes

Recipe Tip Fry the chicken strips in batches, without crowding the pan.  Share your version of this recipe Have you made chicken Strips at home? What ingredients do you use for coating? Share your version of the recipe with us.  Frequently Asked Questions Can I store the fried chicken strips? Yes. You can store the fried chicken strips in the refrigerator for up to 3 days. Store them in an airtight container.  Can I freeze the dredged chicken strips for later use? If you want to prepare the strips in advance, then you can dredge them as mentioned in step 2, lay them on a baking sheet and freeze them. You can then seal the strips in an airtight container for later use.

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