This fried chicken strips recipe without buttermilk and egg is a simple and easy recipe that yields perfect golden, delicious, and crunchy strips. It is an all-time family favorite yummy delight. I used the spices in a balanced quantity in this recipe so the kids and adults both can enjoy this dish.
Pile up these homemade chicken strips or chicken tenders on a plate and enjoy them with tomato ketchup. These delicious snacks are also served with a dipping sauce. Due to their freshness and delicious appeal, the chicken tenders or chicken strips are a delightful and viable option for school lunches.
You can make anything more delicious with these crispy chicken strips.
What are Chicken Strips and Chicken Tenders?
Chicken strips are prepared from the breast of the chicken. This process involves trimming down entire chicken breasts into strips. They are also known as chicken fingers, chicken goujons, or chicken fillets. Fried chicken strips or tenders dish is a crowd-favorite food that is prepared by coating the chicken with breadcrumbs and then frying deep these strips.
On the other hand, chicken tenders are the most specific and tender part found underneath and attached to the breast. Every chicken breast has two tenders. In supermarkets, the chicken tenders are sold separately from breasts. You can buy a tray of chicken tenders from a shop to grill up, fry, or bake.
In the USA, batter-coated deep-fried chicken tenders are iconic fast food snacks that are produced at the commercial level. The process of preparing these snacks is the coating of chicken tenders with spices mixture, then breading or crumbing, and finally flash-frying to get the end product.
Chicken Strips Recipe
For this recipe, I made the crumbing process somewhat easy. The usual crumbing process is dredging in flour, then dipping in egg mixture, and finally coating with breadcrumbs.
To get a crispy coating and perfect glue for breadcrumbs I prepared a thick batter with flour, mustard, and mayonnaise. This made the chicken strips recipe quick and easy.
Another important step is marination which is very essential for the cooking process, providing a juicy and real flavor. Every chicken strip is evenly coated, when cooked every strip has an equally crunchy outer and juicier inside.
How to Make Chicken Strips
To prepare chicken strips, take ½ kg boneless chicken breast (cut into two pieces). Clean them and wash them with running water. Then dry these pieces by gently tapping with a paper towel or simply placing it in the strainer to drain off.
As the chicken breast is thicker so slice each piece horizontally with the help of a knife to cut the breast into two relatively equal parts of uniform thickness. This is essential for even cooking.
Now cut them diagonally into uniform strips. Make your strips as thin or as thick as you’d like, but keep them all equal in size so that they cook evenly. How wide you want your strips based on what you’re using them for.
Batter for Chicken Strips
In a large enough bowl pour all-purpose flour. Whenever you use flour, sift it twice or thrice to get a smooth batter every time. Now add red chili flakes, ginger-garlic powder, black pepper powder, salt, and mustard powder. Mix all the ingredients well.
Add mayonnaise and mix it. Add white vinegar or lemon juice. Mix all the things well to get a homogenous mixture. Once the batter is ready, put the strips into it. Coat the chicken strips generously and evenly with the batter. Now place them in the refrigerator for 30 to 45 minutes.
Dredging in Breadcrumbs
After marination is done, coat the chicken with breadcrumbs to give the food a crunchy texture. Take one cup of breadcrumbs in a bowl and coat all the strips one by one. You can use a fork to carry the strips. Once the crumbing is done, deep fry these strips.
You can freeze these breaded chicken strips for 2 to 3 months.
Frying the chicken Strips
Heat the cooking oil on a medium flame for deep frying. Keep the oil medium hot. When the oil is hot enough drop in the strips one by one. Do not drop all pieces at once as they may stick to each other. Do not stir at once as you drop them in the oil, it may remove their coating.
For the 1st minute, fry them on high flame and then set the flame between medium to low. With this process, the coating will remain intact. If you fry on the low flame at the start, the coating of the strips may fall off. Flip once the side of the strips after two minutes. Fry the strips till golden brown color. It will take 4 to 5 minutes to get the strips fried.
Once the strips are fried, transfer them to the paper towel so that the extra oil may absorb into it. Fry all the strips in the same manner. See how crunchy and crispy the strips are. Must try at home and serve them with tomato ketchup or any dip of your choice.
Tips
- Clean the chicken and wash it with running water.
- After washing, dry the chicken pieces by gently tapping with a paper towel or simply placing them in the strainer for a while to drain off.
- Cut the breast into strips of uniform thickness. This is essential for even cooking.
- Whenever you use flour, sift it twice or thrice to get a smooth batter every time.
- For frying, keep the oil medium hot, it should not be very hot.
- Do not stir at once as you drop the strips in the oil, it may remove their coating.
- To keep the coating in place, fry the strips on high flame in the 1st minute and then fry on medium to low flame till golden brown.
Try this fried chicken strips recipe at home and share your experience in the comments section below.
Chicken Strips
Ingredients
- ½ kg chicken breast boneless
- cooking oil (for deep frying)
- 1 cup breadcrumbs
Ingredients for Batter
- 3 tbsp all-purpose flour
- 1 tbsp red chili flakes
- 1 tsp ginger-garlic powder
- ½ tsp black pepper powder
- 1 tsp salt or to taste
- ½ tsp mustard powder
- 4 tbsp mayonnaise
- 2 tbsp white vinegar or lemon juice
Instructions
Preparation
- Take boneless chicken breast (cut into two pieces). Wash the breast pieces with running water. Then dry them with a paper towel or simply leave them in the strainer for a while.
- Slice each piece horizontally with the help of a knife to cut the breast into two equal parts of uniform thickness. Now cut them diagonally into uniform strips.
- Keep the size as thin or as thick as you’d like but make sure that all are of equal size so that they may cook evenly.
Batter for Chicken Strips
- In a large enough bowl pour sifted all-purpose flour. Add red chili flakes, ginger-garlic powder, black pepper powder, salt, and mustard powder.
- Mix all the ingredients well.
- Add mayonnaise and mix it.
- Add white vinegar or lemon juice. Mix all the things well.
- Once the batter is ready, coat the chicken strips generously and evenly with the batter and place them in the refrigerator for 30 to 45 minutes.
Coating With Breadcrumbs
- After marination is done, take one cup of breadcrumbs in a bowl and coat all the strips one by one with the help of a fork.
- After crumbing, deep fry these strips.
Frying the Chicken Strips
- Heat the cooking oil on a medium flame for deep frying. Keep the oil medium hot. When the oil is hot enough drop in the strips one by one. Do not drop all pieces at once.Do not stir at once as you drop them in the oil, it may remove their coating. For the 1st minute, fry them on high flame and then set the flame between medium to low.
- Flip once the side of the strips after two minutes. Fry the strips till golden brown color. It will take 4 to 5 minutes to get the strips fried.
- Once the strips are fried, transfer them to the paper towel so that the extra oil may absorb into it.
- Delicious, crunchy, and crispy chicken strips are ready. Serve them with the dip of your choice.
