Crispy, juicy fried chicken is possible at home, with only a handful of ingredients, and in just thirty minutes! This pan fried chicken is so delicious and simpler (and healthier) than deep frying.
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Oh, fried chicken. The perfect marriage of crispy, seasoned breading and juicy, tender meat.
Delicious fried chicken is not just for drive-thrus and restaurants anymore.
Yes, my friends, perfect fried chicken is in your reach. And, what’s more, you can make up a batch in just thirty minutes. Meaning, it qualifies for a weeknight meal, or an impromptu addition to your healthy lunch salad if you so dare.
Pan Fried Chicken Strips
Let me tell you a few things about this fried chicken.
It’s the recipe I grew up eating (with a few minor tweaks). I didn’t know about homemade ranch as a child, though, so my fried chicken experience is exponentially better now. Fried chicken was a treat back then because it was a little more labor intensive and involved pulling out the deep fryer.
But because I like to keep things simple and seriously prioritize what kind of appliances I allow to occupy precious shelf space, you won’t find a deep fryer in my kitchen. All my fried chicken needs now is a cup of oil and the same pan I use at breakfast and lunch.
These pans are SERIOUS workhorses, y’all. And at just a fraction of the cost of other popular cast iron pans, Lodge pans are worth their weight in gold. I’m close to achieving fan girl status over here. My bumper sticker is in the mail.
If you’re hesitant about using cast iron, I share all you need to know in this post. It’s easier than you think.
Moving right along…
You’ll notice that I cut my chicken in strips. (I got eight strips from 2 frozen chicken breasts). I do this so the chicken cooks more quickly (less time in the oil is good) and because it helps to stretch the meat (we eat less).
Pan fried chicken, sautéed garlicky greens, & Instant Pot mashed potatoes
One final note. You’re cooking in oil. Less oil, but still pan frying. So of course there are healthier ways to cook. Which is exactly why this fried chicken remains a treat. And why I pretty much always serve it with garlicky greens or collards. It all evens out, right?
Anywho, I like to buy non-GMO canola oil from Whole Foods. I get a liter and keep it on hand for fried chicken, homemade mayo, quick fried veggies, and the (very) occasional homemade donuts. Whole Foods has the best price by far that I’ve found on non-GMO oil, and now you can order right from Amazon.
PLEASE. Don’t forget the ranch. This is the best homemade ranch, ever. You’re welcome.
Pan Fried Chicken Strips
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Category: Main Dish
Description
Crispy, juicy fried chicken is possible at home, with only a handful of ingredients, and in just thirty minutes! This pan fried chicken is so delicious and simpler (and healthier) than deep frying.
Ingredients
- 2/3 C flour
- 2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 3/4 tsp freshly ground pepper
- 3/4 tsp paprika
- 1 egg
- 2 chicken breasts
- 1 C cooking oil (I use non GMO canola oil)
(This amount is perfect for 8 strips. You will need to increase your seasoned flour and add an egg for any more chicken.)
Instructions
1. Heat the cooking oil in a 12″ cast iron skillet over medium heat until it reaches 350° (test with a candy thermometer).
2. Combine the flour through paprika in a shallow dish and whisk together to blend. Crack the egg into a small bowl and mix with a fork. Cut the chicken breasts into strips.
3. Roll the chicken strips in the flour mixture until they are lightly coated with flour. Dip each breast in the beaten egg, and then return to the seasoned flour. Roll in the flour again until each strip is coated, and transfer to a plate or cutting board. Before I put the strips in the oil, I like to roll them one last time in the seasoned flour to give the strips a little more breading.
4. Gently place each strip in the hot oil and cook for 4 minutes. Use a pair of tongs or a fork to flip each strip over, and cook for 3-4 more minutes, or until the chicken measures 160° inside.
5. Place a cooling rack on a baking sheet lined with paper towels. Transfer the chicken strips to the cooling rack to drain some of the residual oil. Serve immediately or keep warm in the oven until you’re ready to eat.
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Omg made these tonight for my family and we loved this recipe! Who ever knew homemade chicken strips would be so juicy and flavoŕful?!
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Just soooo YUM!!
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Thanks, Lisa for sharing this wonderful recipe with us. I will try this at my home today.
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I followed the recipe but it was just too bland.
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These chicken strips were super yummy and crispy! I will definitely make this recipe again. Thanks.
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My husband said this was the best fried chicken I’ve ever made and I agree! I’m so glad I stumbled on this recipe I’ll keep it forever and pass it down!
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I’ve made chicken strips over the years and they have been ok, but for the amount of work I find myself avoiding making them. I decided this week to make some, but instead of what I had always done, try this recipe. AMAZING!!! My husband wants to laminate the recipe and frame it so we never lose it! This will be added to our regular rotation! **But not too often because we all ate waaaayyyyy too much! No self-control!**
★★★★★
this recipe is absolutely amazing and not super complicated, my entire family loved it! i will definitely be making this again 🙂
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Wow! Absolutely delicious! Turned out perfectly and not hard at all! Thanks!
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I am on a Keto Diet and I used Almond Flour instead and olive oil to cook it in. It was AMAZING. My family loves it.
★★★★★
This turned out amazing! Thank you for the recipe!
My partner actually thinks it’s better than KFC – it’s crunchy, has great flavour but is less oily which he loves.
I only had time to marinade for 8 hours, yet chicken was soft and moist and the breading came out so crunchy which was a beautiful combination.
★★★★★
Hi Sara,
What did you use as a marinade to compliment the batter seasoning??? I have no doubt that marinating the chicken on top of such a yummy flavourful batter, would’ve tasted AMZEBALLS! However I’m struggling to come up with a marinade that doesn’t neglect the garlic and paprika batter taste so much…
Sorry Thea, I stated your name was Sara, I accidently saw the following persons review name while commenting in reply.
This is another family favorite we make all the time! My family requests this recipe! My husband who doesn’t really like chicken loves them and says they don’t even need sauce!!! That’s a win! thanks again!
★★★★★
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
★★★★★
Very happy with this recipe. It was helpful for my first time making chicken tenders. I used more and different seasonings and I used a regular pan and it worked just as well! I like my chicken more crunchy, so I double dipped them in the eggs and flour. I’m glad I found this, I will be making them again!
★★★★★
This recipe is delicious. My mom never wrote her recipe down for fried chicken. She passed away three years ago….. Your recipe is it! Brought back so many happy memories. I made this with my teenage daughter, yesterday. More happy memories and one yummy recipe! Thank you for sharing!
★★★★★
Delicious fried chicken tenders! The breading is crispy and the chicken is moist and delicious! This recipe is a keeper!
Wow! Turned out perfect! Followed the recipe exactly and my family of four loved it! Definitely a keeper recipe. Thank you!
★★★★★
Wow! I’ve never made fried chicken before and I tried this on a whim after work today. My nearly three year old (who cooks with me often) did all the breading, and I just fried them up. Didn’t use garlic or onion powders because I didn’t have them, so increased black pepper a bit. They cooked up perfectly golden brown, the whole process was quick, and taste is tender and delicious! Thank you!!!
★★★★★
was ok, i’ll have to modify the spices a bit.
★★★
Looks Yumm!!
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They look attractive, simple materials and easy to process. I will try to do it now, hoping to have good results. Thanks for your sharing
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I love chicken dishes, especially fried chicken. they always appeal to me anytime and anywhere. And it’s great, today I have a recipe for my favorite chicken dish. Thanks for your sharing
★★★★★
Looks fantastic! What a great way to serve chicken. So delicious!
★★★★★
This picture just made my stomach rumble. Need to try it!
★★★★★
Yum! This is a family favorite.
★★★★★
Whenever we have fried chicken, this is always the recipe we use. My family loves it!
★★★★★
Love this recipe. Simple and delicious!
★★★★★
Deeelicious!!!
★★★★★
Perfect. It’s a great recipe to change up and add garlic/onion powder or Chile powder depending how we are feeling. Like simple basic recipes. Delicious.
★★★★★
Phenomenal recipe and picky eater approved. We made these with the ranch dressing recipe you shared and it was a hit! So yummy and now on our monthly meal rotation ?
★★★★★
Yuck!!!
Not enough spice! Tried this, exactly, to the recipe.
Would NEVER make again!!
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I’ve made these twice over the last couple months! My Husband and kids all love these Chicken Fingers!
★★★★★
Yum! I love pan fried chicken. Your recipe looks super simple and delicious. Thanks for sharing.