Emilie Meyer
Thin chicken strips are a versatile and easy meal or appetizer. They can be deep-fried or baked, and are simple and quick to make. The key to getting juicy and tender chicken strips is to use boneless, skinless chicken breasts, slicing the chicken thinly before cooking to ensure even cooking, and coating the chicken with a breading mix. The breading mix can be made with crushed crackers, panko, or bread crumbs, and seasoned with spices such as garlic salt, dried basil, paprika, and pepper. The chicken is then dipped in egg and milk, and fried in oil at 350-375°F for 4-8 minutes, or until golden brown.
| Characteristics | Values |
|---|---|
| Chicken cut | Boneless, skinless chicken breasts |
| Chicken preparation | Cut into thin strips |
| Chicken seasoning | Salt and pepper |
| Chicken brine | Dry brine in the fridge for 4 hours |
| Chicken coating | Flour, buttermilk, and egg |
| Oil type | Peanut, safflower, canola, or vegetable oil |
| Oil temperature | 350°-375°F |
| Cooking time | 2-3 minutes each side, or 6-8 minutes in total |
| Cooking method | Deep fryer or skillet |
| Batch size | A few strips at a time |
| Serving temperature | Hot |
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What You'll Learn
Use a cooking oil with a high smoke point
When deep-frying thick chicken strips, it is essential to use a cooking oil with a high smoke point. The smoke point of an oil is the temperature at which it begins to break down and smoke, affecting the flavour and texture of your food. Using an oil with a low smoke point for deep frying will result in a rancid taste and an off, burnt flavour.
The smoke point of an oil depends on factors such as the quality of the oil, the type of heat used, the FFA content, and the amount of air in the container. In general, refined oils have higher smoke points because the refining process removes impurities and free fatty acids, which are the components that cause oil to smoke. Oils with high FFA content are more susceptible to oxidative degradation and will smoke sooner when heated.
When selecting a cooking oil for deep frying, it is recommended to choose an oil with a smoke point above 375°F, as this is the ideal temperature range for deep frying. Oils that fall within this category include avocado oil (smoke point of 520-570°F), peanut oil (440-450°F), vegetable oil (400-450°F), corn oil (410-450°F), canola oil (400-450°F), and safflower oil. These oils also have a neutral flavour, allowing the taste of your fried food to shine through.
On the other hand, oils with low smoke points, such as those below 250°F, are not suitable for deep frying. Examples of oils with low smoke points include flaxseed oil, walnut oil, and pumpkin seed oil. These oils are better suited for uses such as salad dressings or as a garnish, where they won't be heated to high temperatures.
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Fry chicken in small batches
Frying chicken in small batches is a crucial step in achieving the perfect fried chicken strips. By frying only a few strips at a time, you maintain the ideal oil temperature, ensuring your chicken cooks evenly and turns out crispy and juicy. Here's a step-by-step guide to frying chicken in small batches:
Step 1: Prepare the Oil and Chicken
Start by heating your oil in the deep fryer to the desired temperature, typically around 350°F to 375°F. While the oil is heating up, prepare your chicken strips. Cut boneless, skinless chicken breasts into thin, even strips. Season the chicken with your choice of spices, such as garlic powder, black pepper, and red pepper flakes. You can also try coating the chicken in a mixture of flour, seasoning salt, and pepper, then dipping it in a wet mixture of buttermilk and beaten egg, and finally back into the flour mixture for a crunchy coating.
Step 2: Fry in Small Batches
Once your oil has reached the desired temperature, carefully place a small batch of chicken strips into the fryer. The exact number of strips will depend on the size of your fryer, but generally, frying 5 to 6 strips at a time, or a few strips at a time, is recommended. This ensures that the oil temperature doesn't drop too much, which can result in soggy chicken.
Step 3: Cook Until Golden Brown
Fry the chicken strips for approximately 2 to 3 minutes per side, or until they turn a beautiful golden brown color. Keep an eye on the chicken to ensure it doesn't overcook or burn. You can use a digital meat thermometer to check if the chicken is cooked through; it should reach an internal temperature of 165°F.
Step 4: Drain and Repeat
Once the first batch is done, remove the chicken strips from the fryer and place them on a paper towel-lined plate or a wire rack to drain excess oil. This will help keep the chicken crispy. Allow the oil to return to the desired temperature, and then repeat the frying process with the next batch of chicken strips. Continue until all your chicken is cooked to perfection!
Remember, frying in small batches may take a little longer, but it's worth the effort to ensure your chicken strips are cooked evenly and maintain that delicious crispy texture. Enjoy your homemade fried chicken!
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Use a digital meat thermometer
To cook thick chicken strips in a deep fryer, heat oil to 375°F. Fry the chicken strips in small batches, a few at a time, for around 4-8 minutes, or until golden brown.
A digital meat thermometer is a useful tool to ensure that your chicken is cooked to perfection. It takes the guesswork out of cooking and ensures that your chicken is neither undercooked nor overcooked.
Firstly, it is important to choose a suitable meat thermometer. Most meat thermometers go up to about 200°F, while oil needs to be heated to around 375°F for deep frying. Therefore, a regular meat thermometer will not be sufficient for measuring the frying temperature. Consider investing in a thermometer specifically designed for deep frying, such as the MeatStick Mini Wireless Meat Thermometer, which can be used for smaller cuts of meat and provides real-time updates on the cooking status. Alternatively, you can opt for a laser thermometer, which can measure both the oil and meat temperature; however, it cannot provide the internal temperature of the meat.
When using a digital meat thermometer, follow these steps:
- Insert the probe of the thermometer into the centre of the thickest part of the chicken strip. Ensure that the probe does not touch any bones, as this will give an inaccurate reading.
- Set the desired temperature on the thermometer. The internal temperature of chicken should reach 165°F before serving.
- Monitor the temperature throughout the cooking process. Some thermometers allow you to set an alarm so that you are notified when the desired temperature is reached.
- Once the chicken reaches the desired temperature, remove it from the fryer and place it on a cooling rack or paper towels to drain any excess oil.
Using a digital meat thermometer ensures that your chicken is cooked evenly and safely. It eliminates the need to cut into the meat to check for doneness and helps to maintain the moisture and texture of the chicken.
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Drain chicken on a wire rack
To cook thick chicken strips in a deep fryer, first cut the chicken breast into strips that are about 3/4 inch thick and 5 inches long. Then, pat the chicken dry on all sides with a paper towel and season with salt and pepper. You can also dry brine the chicken by letting it sit uncovered in the fridge for 4 hours, which will make the outside drier, allowing the breading to stick better, and the inside more juicy and tender.
When you're ready to fry, heat oil to 350°-375°F in your deep fryer. Fry the chicken in small batches, with a few strips at a time, for 2 to 4 minutes on each side, or until golden brown. Don't overcrowd the pan, or the oil temperature will drop, resulting in soggy chicken.
Once the chicken is golden brown, remove the strips from the fryer and drain on a wire rack. Place the wire rack over a baking sheet to allow the oil to drip down, and to make clean-up easier. You can also line the baking sheet with paper towels or aluminum foil. This method allows for airflow while the chicken cools and drains.
Make sure the internal temperature of the chicken reaches 165°F prior to serving.
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Seasoning the chicken
To make thick chicken strips in a deep fryer, start by heating oil to 350°F-375°F. You can use canola oil, vegetable oil, or peanut oil, all of which have a high smoke point and a neutral flavour.
Now, let's talk about seasoning the chicken. There are a few different ways to do this, and you can choose the method that best suits your preferences and time constraints.
Dry Brining
One option is to dry brine the chicken. To do this, cut the chicken breast into strips and pat them dry. Sprinkle both sides of the chicken strips lightly with salt and pepper. You can use about 1/4-1/2 teaspoon of coarse or kosher salt per pound of chicken. Then, let the chicken sit uncovered in the fridge for 4 hours. This allows the salt to penetrate the chicken, making the inside juicy, tender, and flavourful, and it also helps the breading stick better.
Marinating
Another option is to marinate the chicken. You can do this by covering the chicken with plastic wrap and letting it sit in the fridge for at least 2 hours, but preferably overnight. You can also smother the chicken in mayonnaise and let it marinate for a few hours, as one reviewer suggests.
Seasoning the Flour
If you're using flour as part of your breading, you can season it with paprika, salt, and pepper to taste. Paprika will help with browning the chicken and add a smoky flavour. You can also add garlic powder, onion powder, dried thyme, dried basil, dried oregano, celery salt, mustard powder, garlic salt, and powdered ginger to the flour mixture for a more complex flavour profile.
Milk Brine
Creating a milk brine is another way to add flavour and tenderness to your chicken. The lactic acid in dairy breaks down the proteins and collagen in the chicken, making it more tender. You can pierce the chicken to help the dairy reach further into the meat. If you don't have milk, a water brine is also an option.
Spices and Seasonings
In addition to the seasonings mentioned above, you can also experiment with other spices and seasonings. Some options include garlic salt, dried basil, red pepper flakes, black pepper, and Lawry's Seasoning Salt. You can also try adding crushed red pepper to give your chicken a little heat.
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Frequently asked questions
For thin chicken strips, fry a few strips at a time for two to three minutes on each side or until golden brown.
Heat the oil to 365-375°F.
Oils with a high smoke point, such as peanut oil, safflower oil, or canola oil, are best for deep-frying.
Fry 5-6 strips at a time or as many that will fit in the fryer without crowding the pan, which will drop the oil temperature and result in soggy chicken.
Use a digital meat thermometer to check that the internal temperature of the chicken has reached 165°.
