Crunchy Saltine-Crusted Chicken Strips Recipe
Crispy and flavorful Chicken Strips coated in a seasoned crushed saltine breading, fried to golden perfection. This quick and easy recipe makes a delicious appetizer or main dish perfect for family dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Breading
- 2-2/3 cups crushed saltines (about 80 crackers)
- 1 teaspoon garlic salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
Wet Mixture
- 1 large egg
- 1 cup 2% milk
Chicken
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
Other
- Oil for frying (enough to fill an electric skillet or deep-fat fryer to the proper level)
Instructions
- Prepare the breading: In a shallow bowl, combine the crushed saltines, garlic salt, dried basil, paprika, and pepper to create the flavorful breading mix.
- Mix egg and milk: In a separate shallow bowl, beat the large egg and 2% milk together until fully combined, forming the wet mixture for coating.
- Bread the chicken strips: Dip each chicken strip first into the egg and milk mixture, ensuring it is fully coated, then immediately dip into the seasoned crushed saltines mixture, pressing lightly to cover both sides evenly with the breading.
- Heat the oil: Pour oil into an electric skillet or deep-fat fryer and heat it to 375°F (190°C), the ideal temperature for frying to achieve a crispy crust without absorbing too much oil.
- Fry the chicken strips: Carefully place a few breaded chicken strips into the hot oil, making sure not to overcrowd the pan. Fry for 2 to 3 minutes on each side, or until the strips are golden brown and cooked through.
- Drain and keep warm: Remove the chicken strips using a slotted spoon and drain them on paper towels to remove excess oil. Keep the fried strips warm while you repeat the breading and frying process with the remaining chicken strips.
- Serve: Serve the chicken strips hot for the crispiest and most delicious coating experience.
Notes
- Do not crowd the pan while frying to maintain the oil temperature and prevent soggy chicken.
- Allow the oil to return to 375°F before frying the next batch of chicken strips.
- Use fresh oil or strain and reuse oil if frying multiple batches for the best flavor and texture.
- Serve with your favorite dipping sauces such as ranch, honey mustard, or barbecue sauce for added flavor.
