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1. Prep the Chicken
Cut chicken into strips and season with salt and pepper.
2. Set Up the Breading Station
Bowl 1: Mix flour, garlic powder, paprika, onion powder, cayenne, salt, and pepper.
Bowl 2: Beat the eggs.
Bowl 3: Combine panko breadcrumbs and Parmesan (if using).
3. Bread the Strips
Dredge each strip in the seasoned flour.
Dip into the egg mixture.
Coat in the breadcrumb mix, pressing gently to adhere.
Set aside on a plate or baking sheet.
4. Cook the Chicken
Option A: Fry for Maximum Crunch
Heat ½ inch of oil in a skillet over medium-high heat.
Fry strips in batches, 2–3 minutes per side, until golden and cooked through (165°F/75°C).
Drain on paper towels.
Option B: Bake for a Lighter Touch
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment or use a wire rack.
Spray or brush strips lightly with oil.
Bake 15–20 minutes, flipping halfway, until golden and cooked through.
5. Serve & Enjoy
Arrange strips on a platter.
Serve hot with dipping sauces.
Pair with fries, coleslaw, or a fresh salad for a full meal.
🌟 Tips for Success
Use Fresh Spices: Quality seasonings make a big flavor difference.
Double-Bread for Extra Crunch: Dip twice for a thicker, crispier coating.
Switch It Up: Try turkey, pork, or plant-based proteins.
Store Smart: Keep leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
