Crispy Fried Chicken Strips

Since I was 20 years old, I tried to figure out how to get that crispy outside on fried chicken strips that one gets in restaurants--the things we call "chicken fingers." After much trial and error, when I was 26 years old, I got it! Now, I gladly share my recipe with those who'd like it! It's not quick, but it is so worth the effort. Serve as is or with your favorite dipping item such as honey, blue cheese dressing, ranch dressing, BBQ sauce, Buffalo wing sauce, etc.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 665 Calories

Ingredients

• 4 cups all-purpose flour
• salt and ground black pepper to taste
• ½ cup whole milk
• 2 cups vegetable oil for frying, or as needed
• 1 pinch garlic powder, or to taste
• 6 (5 ounce) skinless, boneless chicken breast halves
• 1 pinch onion powder, or to taste
• 3 large room-temperature eggs, lightly beaten
• 1 pinch ground paprika, or to taste
• 1 pinch rubbed sage, or to taste

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Cut each chicken breast into 3 strips and place in a large bowl. Add milk, eggs, garlic powder, onion powder, paprika, sage, salt, and pepper. Cover and refrigerate for at least 1 hour.

Step 3

Coat chicken strips in the flour mixture.

Step 4

Fry chicken in the hot oil until golden, no longer pink in the centers, and juices run clear, 5 to 10 minutes, depending on the thickness of the chicken. Work in batches to maintain oil temperature.