Marianne Martinez
Chicken strips are a dinnertime staple that can be made in a variety of ways, from baking in the oven to frying in a pan or deep fryer. Deep frying chicken strips is a popular choice because it takes out the guesswork and results in extra-rich chicken. To deep fry chicken strips, you'll need to heat oil to 350-375°F in a deep fryer, cast iron skillet, or electric skillet. You can use canola oil, safflower oil, or peanut oil, which have high smoke points and neutral flavours. Bread the chicken strips, and then fry them in small batches for 6-8 minutes, or until they're golden brown. Drain the chicken strips on paper towels and serve hot for the crispiest coating.
How to cook chicken strips in a deep fryer
| Characteristics | Values |
|---|---|
| Chicken | Boneless, skinless chicken breasts or thighs cut into strips |
| Chicken thickness | 1-2 pounds chicken tenders or 2 large chicken breasts cut into 1-inch thick strips or 0.75-inch thick and 5-inch long strips |
| Chicken preparation | Pat dry, season with salt and pepper, brine in the fridge for 4 hours, coat with egg whites, buttermilk, or heavy whipping cream, and dredge in flour, crushed crackers, or breadcrumbs |
| Oil | Peanut, safflower, canola, or vegetable oil with a high smoke point |
| Oil temperature | 350°F-375°F (190°C) |
| Cooking time | 2-3 minutes on each side, 6-8 minutes per batch, or until golden brown |
| Cooking technique | Fry in small batches, do not overcrowd the pan, and maintain the oil temperature |
| Serving suggestions | Serve hot with honey mustard sauce, sweet and sour sauce, ketchup, ranch, or honey |
Explore related products
What You'll Learn
Choosing the right oil
When it comes to choosing the right oil for frying chicken strips, there are several factors to consider. Firstly, it is essential to select an oil with a high smoke point. The smoke point refers to the temperature at which the oil begins to break down, resulting in a rancid flavour and potentially smoking or burning. Oils with a high smoke point are better suited for deep frying, as they can withstand higher temperatures without breaking down. Examples of oils with high smoke points include peanut oil, safflower oil, and canola oil. These oils also have a neutral flavour, allowing the taste of your chicken strips to shine through.
Another factor to consider is the flavour of the oil. While a neutral-flavoured oil can enhance the natural taste of the chicken, some oils, such as peanut oil, can add a nutty or earthy flavour that complements the dish. If you want a more subtle flavour, opt for oils like canola or safflower, which have a milder taste. Additionally, you can reuse oils with a neutral flavour for other dishes without worrying about transferring strong flavours.
The type of oil you choose can also impact the texture of your chicken strips. Oils with a higher smoke point tend to produce crispier results. For instance, peanut oil is known for yielding exceptionally crispy chicken strips. On the other hand, oils with lower smoke points may result in a softer or less crunchy texture.
When deep-frying chicken strips, it is crucial to use an oil that is suitable for high-temperature cooking. Oils with a lower smoke point may not only break down at higher temperatures but also impart an unpleasant flavour to your food. Additionally, some oils, such as extra-virgin olive oil, have strong flavours that can overpower the taste of your chicken strips. Therefore, it is advisable to opt for oils with a higher smoke point and neutral flavour for the best results.
Lastly, consider the availability and cost of the oil. Some oils, like peanut oil, may be more readily available in certain regions or at specific times of the year. Others, such as canola oil, are more affordable and suitable for everyday use. It is worth noting that you can also reuse frying oil a few times, so investing in a good-quality oil that suits your taste and budget is advisable.
Air Fryer Cauliflower Bites: The Ultimate Frozen Snack
You may want to see also
Explore related products
Preparing the chicken
Choosing the Right Chicken:
Start by selecting the right cut of chicken. Boneless and skinless chicken breasts are ideal for making strips as they cook quickly and remain tender and juicy. Alternatively, you can opt for boneless, skinless thigh meat if you prefer a richer and more flavourful chicken tender.
Cutting the Chicken:
Once you have the right cut of chicken, cut the chicken breasts into strips. Aim for strips that are about 3/4 inch thick and 5 inches long. This ensures even cooking and a pleasant bite-sized portion.
Drying and Seasoning:
After cutting, pat the chicken strips completely dry. Removing excess moisture is essential for achieving a crispy coating. You can use a paper towel to gently blot the chicken dry. Then, season the chicken lightly with salt and pepper on each side. A coarse or kosher salt is recommended, with about 1/4 to 1/2 teaspoon used per pound of chicken.
Optional Brining:
For even more flavour and juiciness, you can optionally dry brine the chicken. To do this, let the seasoned chicken sit uncovered in the fridge for about 4 hours on the bottom shelf. This allows the salt to penetrate the chicken and enhances its ability to retain moisture during cooking.
Breading the Chicken:
Now it's time to bread the chicken. Start by preparing two shallow bowls. In one bowl, whisk together eggs, buttermilk, and garlic salt. You can also add milk to the eggs, as it contains lactic acid, which helps tenderize the chicken. In the other bowl, combine flour, salt, and pepper. You can also add additional seasonings to the flour mixture, such as garlic powder, onion powder, or red pepper flakes, to enhance the flavour.
Dip each piece of chicken into the egg mixture, ensuring it is well coated. Then, coat the chicken generously in the flour mixture, making sure every nook and cranny is covered. You can also try using crushed crackers, panko breadcrumbs, or gluten-free breadcrumbs for a different type of coating.
Resting and Frying:
After breading, let the chicken rest for about 5 minutes. This helps the coating set and adhere better to the chicken. Check your oil temperature with a thermometer; it should be around 365-375°F. You can also use peanut oil, safflower oil, or canola oil, which have high smoke points and neutral flavours.
Once your oil is at the right temperature, carefully place a few strips of chicken into the deep fryer, being careful not to overcrowd the fryer, as this can lower the oil temperature and result in soggy chicken. Fry the chicken for about 2-3 minutes on each side, or until golden brown.
Draining and Serving:
When the chicken strips are nicely browned, remove them from the fryer and place them on paper towels or a wire rack to drain any excess oil. Sprinkle with a bit of extra salt while they are still warm, if desired. Serve hot to ensure the crispiest coating.
Air Fryer Hack: Non-Stick Spray for Easy Clean-Up
You may want to see also
Explore related products
Breading the chicken
Step 1: Prepare the Chicken Strips
Start by slicing boneless, skinless chicken breasts into strips. Aim for a thickness of about 1 inch to ensure even cooking. Pat the chicken strips dry with a paper towel. This step is important as it helps the breading adhere better to the chicken. You can also season the chicken with a light sprinkle of salt and pepper on each side to enhance the flavour.
Step 2: Prepare the Breading Station
Set up a breading station with three shallow bowls or containers. In the first bowl, place your chosen breading mix. This can be seasoned flour, crushed crackers (like Saltines), panko breadcrumbs, or a combination of these. In the second bowl, beat an egg or egg whites with a fork and add a splash of milk or buttermilk. The egg and milk mixture will act as a binder, helping the breading stick to the chicken. The third bowl should contain plain flour, which will be used for the initial coating.
Step 3: Coat the Chicken
Take a strip of chicken and coat it lightly with plain flour from the third bowl. Shake off any excess flour. Next, dip the floured chicken strip into the egg and milk mixture, ensuring it's thoroughly coated. Finally, generously coat the chicken with your chosen breading mix from the first bowl, making sure every corner is covered. Repeat this process for each chicken strip.
Step 4: Rest and Chill
Once all your chicken strips are coated, let them rest for a few minutes. This helps the coating stick to the chicken. For even better adhesion, place the coated chicken strips in the refrigerator for 15 minutes to an hour. This allows the breading to rehydrate and bind securely to the chicken.
Step 5: Double-Dip (Optional)
If you want an extra-thick coating, you can double-dip your chicken strips. Simply repeat the coating process, dipping the strips back into the egg mixture and then the breading mix a second time.
Step 6: Final Preparations
Before frying, check that your chicken strips are thoroughly coated and there are no areas with clumps or heavy dusting, as these may pull free during frying. If desired, you can also season the coated chicken with a bit of extra salt and pepper, or even spices like garlic powder, onion powder, or chilli powder.
Now that your chicken strips are breaded and ready, it's time to heat up your deep fryer and start frying!
Air-Fryer Dog Treats: A Quick, Easy, and Healthy Recipe
You may want to see also
Explore related products
Frying the chicken
Firstly, cut the chicken breast into strips that are about 3/4 inch thick and 5 inches long. You can use boneless, skinless chicken breasts or thighs, but breasts are better as they cook more quickly and stay tender and juicy. Before you cut the chicken, you can dry brine it by letting it sit uncovered in the fridge for 4 hours. This will make the outside dry, helping the breading to stick, and will make the inside more flavoursome.
Next, pat the chicken dry and season it with salt and pepper. You can also add other seasonings like garlic powder, black pepper, and red pepper flakes. Then, dip each piece of chicken into egg whites or a whole egg, and then coat it generously in the breading mix. You can use plain breadcrumbs, panko, or crushed crackers, and season the breading with garlic salt, dried basil, paprika, and pepper.
Now you are ready to fry the chicken. Heat oil in a deep fryer to 350-375°F (190°C). You can also use an electric skillet or a regular skillet, but a deep fryer is easier as you don't need to flip the chicken halfway through. Fry the chicken in small batches, a few strips at a time, for 2-4 minutes on each side, or until golden brown. Don't overcrowd the pan, or the oil temperature will drop, making the chicken soggy. Drain the chicken strips on paper towels, keeping them warm while you cook the rest of the chicken.
Air Fryer Sauce: Is It Possible?
You may want to see also
Explore related products
$6.93 $8.99
Serving the chicken
Once your chicken strips are cooked, transfer them to a paper towel-lined plate or wire rack to drain. You can also place them on a cooling rack in a 200°F oven to keep them warm while you cook the remaining batches.
Before serving, check that the internal temperature of the chicken has reached 165°F. This is important to ensure that the chicken is safe to eat.
Sprinkle the chicken with a little extra salt, if desired, and serve hot for the crispiest coating. You can also season the chicken with a bit of pepper.
Chicken strips can be served with a variety of dipping sauces, such as honey mustard, sweet and sour sauce, ketchup, ranch, barbecue sauce, green goddess dip, or aioli. They can also be used as a protein-packed addition to sandwiches, wraps, or salads.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken strips in a 375°F oven for about 15 minutes. You can also freeze the cooked chicken strips by placing them on a baking sheet for 1-2 hours, then transferring them to a freezer bag for up to 1-2 months.
Air Fryer Hacks: Can You Air Fry Without a Rack?
You may want to see also
Frequently asked questions
Boneless, skinless chicken breasts are the best cut for making chicken strips. They cook quickly and stay tender and juicy with a crunchy coating.
You should use an oil with a high smoke point, such as peanut oil, safflower oil, or canola oil. These oils also have a neutral flavour, so the taste of your chicken can shine through.
Set your deep fryer to 350-375°F (190°C). If you don't have a deep fryer, you can use a pot, filling it no more than halfway with oil.
Fry the chicken strips in small batches for 2-3 minutes on each side, or until golden brown. You can check if the chicken is cooked by cutting into it and checking for any pinkness. If there is any pinkness, return the chicken to the fryer for another one to two minutes per side.
