Chicken strips are an easy addition to a salad, wrap, sandwich or just to dip in a sauce! Thinly sliced chicken breasts are breaded with seasoned flour and quickly fried to a golden brown.
I like to serve a big salad for dinner and I have found that adding protein to the salad helps us to feel full longer. Lately I’ve been frying up chicken strips for salads and we love them! I have avoided making “chicken fingers” or “chicken nuggets” because usually my kids just wouldn’t eat them since they weren’t overly-processed and they usually take a lot of work to make But these strips are quick and the kids gobble them up. I learned quickly to make twice as many as I needed for the salad.
- 2 pounds boneless, skinless chicken breasts
- 1 1/2 cups flour
- 1 tablespoon seasoned salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon parsley flakes
- 1/4-1/3 cup coconut or grapeseed oil for frying
- In a large bowl that has a cover, combine flour and seasonings. Whisk to combine.
- Slice chicken breasts in to 1" strips, slicing as thinly as possible. It helps to leave the chicken just a tiny bit frozen.
- Put 1/3 of the chicken breast strips in to the bowl. Cover and shake.
- Put another 1/3 of chicken in to bowl (leaving the covered chicken in there). Cover and shake.
- Put remaining chicken in bowl (leaving the covered chicken in). Cover and shake.
- Heat oil in a large frying pan over medium high heat.
- Fry chicken strips (in batches if needed).