The Ultimate Crispy Chicken Strips (Better Than Any Restaurant!)
A recipe for homemade crispy chicken strips served with a simple side salad and a creamy dill dipping sauce. Boneless, skinless chicken breasts are cut into strips, dipped in egg, and coated in a savory mixture of panko breadcrumbs and finely grated sharp cheddar cheese. The strips are then pan-fried until golden brown and crisp. A portion of the dill-mayonnaise sauce is used to dress the side salad of mesclun greens and cherry tomatoes, with the rest served for dipping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Ingredients
- 2/3 cup mayonnaise
- 1/3 cup fresh dill, chopped
- 2 1/2 teaspoons mustard powder
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 1/4 cups breadcrumbs (preferably panko)
- 1 cup finely grated sharp cheddar cheese
- 2 large eggs
- 1 cup vegetable oil
- 1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
- 1 (5-ounce) package mesclun greens
- 1/2 cup cherry tomatoes, halved
Instructions
- Make the Sauce: In a small bowl, mix the mayonnaise, 1 tablespoon of the fresh dill, 2 teaspoons of the mustard powder, the lemon juice, and 1 tablespoon of water. Season with salt and pepper. Set aside.
- Prepare the Breading Station: In a shallow bowl, combine the breadcrumbs, grated cheddar cheese, the remaining 1/2 teaspoon of mustard powder, 1 teaspoon of salt, and 1/4 teaspoon of pepper. In a second shallow bowl, beat the 2 large eggs.
- Bread the Chicken: Dip each chicken strip first into the beaten egg, allowing any excess to drip off, and then press it into the breadcrumb mixture, ensuring the coating sticks well to all sides.
- Cook the Chicken: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, carefully add the breaded chicken strips to the hot oil. Cook for about 3 minutes per side, until golden brown, crisp, and cooked through, adjusting the heat as needed to prevent burning.
- Transfer the cooked chicken strips to a plate lined with paper towels to drain any excess oil.
- Prepare the Salad and Serve: In a large bowl, toss the mesclun greens with the halved cherry tomatoes and the remaining fresh dill. Add 3 tablespoons of the prepared dill-mayonnaise sauce and toss to coat the salad. Season with salt and pepper.
- Divide the crispy chicken strips and the salad among plates. Serve with the remaining sauce on the side for dipping.
Notes
- Using panko breadcrumbs is recommended for an extra crispy texture.
- Cooking the chicken in batches is important to avoid overcrowding the skillet, which ensures the strips fry properly rather than steam.
- The dill-mayonnaise sauce serves a dual purpose as both a dipping sauce for the chicken and a dressing for the salad.
Find it online: https://cookupjoy.com/crispy-chicken-strips/