🍗 Crispy chicken strips

Name: Crispy chicken strips
Total time: 30 min
Yield: 4
Cuisine: USA
Ingredients: 600 g chicken breast, cut into strips; 2 eggs, beaten; 120 g breadcrumbs; 50 g plain flour; 1 tsp paprika, ½ tsp garlic powder, salt and pepper; Oil for deep-frying

Origin: USA

420kcal

per serving · 150 g

280kcal

per 100 g

28 gProtein19 g / 100 g

22 gFat15 g / 100 g

26 gCarbs17 g / 100 g

Crispy chicken strips, also called chicken tenders or fingers, are strips of chicken breast dipped in egg, coated in seasoned breadcrumbs and deep-fried until crunchy and golden. Inside, the meat stays juicy and tender. They are served with dipping sauces and fries or salad, and are a staple of fast-food menus and kids' meals.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein19 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: chicken breast

Not veganbecause of: chicken breast, breading

Contains glutenbecause of: breading

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

chicken breastbreadingspicesoil

Recipe

4 servings30 min

Ingredients

600 g chicken breast, cut into strips
2 eggs, beaten
120 g breadcrumbs
50 g plain flour
1 tsp paprika, ½ tsp garlic powder, salt and pepper
Oil for deep-frying

Method

Season the chicken strips with salt, pepper, paprika and garlic powder.
Set out three bowls: flour, beaten egg and breadcrumbs.
Coat each strip in flour, dip in egg, then press into the breadcrumbs.
Deep-fry in oil at 175 °C for 4–5 minutes until golden and cooked through.
Drain on paper towels and serve hot.

How to make it lighter

Bake at 220 °C on a rack with a light spray of oil, or use an air fryer, instead of deep-frying.
A lot of the energy is in the coating: thin breading on thicker strips means more chicken per bite.
Pair with salad or vegetable sticks rather than fries, and choose a tomato-based dip.

History

Breaded and fried chicken pieces have a long history in Southern US cooking, and boneless strips became a fast-food menu item from the 1970s and 1980s. Several restaurants claim to have introduced them first, and none of the claims is settled. Today they are eaten across the world.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →