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Ingredients:
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 lbs boneless, skinless chicken breasts, cut into strips
- Vegetable oil, for frying
- 1/2 cup milk
Directions:
- Prep the Chicken:
Cut the chicken breasts into evenly sized strips for even cooking. Pat them dry with paper towels to help the coating stick. - Prepare the Coating Station:
In one bowl, mix flour, salt, pepper, garlic powder, and paprika. In another bowl, whisk together the eggs and milk. - Coat the Chicken:
Dredge each chicken strip in the flour mixture, then dip into the egg mixture, and back into the flour. Press gently to make sure the coating sticks well for maximum crispiness. - Heat the Oil:
In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). To test if it’s ready, drop in a pinch of flour—it should sizzle. - Fry the Chicken:
Fry the chicken strips in batches, being careful not to overcrowd the pan. Cook for 4–5 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F/74°C). - Drain and Serve:
Transfer the strips to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces like ranch, honey mustard, or BBQ.
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