Crispy Chicken Strips
Chicken breast strips in a breadcrumb coating, pan-fried until crisp.
- Servings
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total time
- 40 min
- Difficulty
- Medium
- Cuisine
- Israeli
DinnerFried
Ingredients
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- 600 g chicken breast
- 150 g breadcrumbs
- 80 g plain flour
- 2 pc eggs — beaten
- 1 tsp paprika
- 250 ml neutral oil — for frying; quantity is approximate — use enough for roughly 1 cm depth, depending on the pan
- salt — to taste
- black pepper — to taste
Method
- Cut the chicken breast into 2 cm strips, pat them thoroughly dry and season with salt and pepper.
- Set out three plates: flour, beaten eggs, and breadcrumbs mixed with the paprika.
- Roll each strip in flour, dip it in egg and press it into the breadcrumbs. Put it on a separate plate, and wash your hands before doing anything else.
- Pour enough oil into a wide pan for roughly 1 cm of depth — about 250 ml, depending on the pan — and heat it over medium-high. The oil is ready when a breadcrumb bubbles straight away.
- Lower the strips gently into the oil, away from you, and fry in batches for 3–4 minutes a side without crowding the pan. Check the thickest strip with a thermometer: 74 °C / 165 °F.
- Move to a rack or kitchen paper and serve at once.
Before you cook
- Cook the chicken until a thermometer in the thickest strip reads 74 °C / 165 °F.
- The flour, egg and breadcrumb plates have touched raw chicken. Throw away any leftover coating, and wash hands, boards and utensils before touching anything that will be eaten uncooked.
- Hot oil: pat the raw chicken dry before breading it, lower the breaded strips gently into the hot oil away from you, and never leave hot oil unattended.