This post may contain affiliate links. Read my disclosure policy. These easy chicken strips are tender and juicy. You can serve this chicken recipe so many ways! Dip them in sauce as an appetizer, serve them next to mashed potatoes for dinner or use them as chicken sandwich patties (healthier than the popular “Chick-a-bay” as my son used to say, because homemade has zero MSG – that’s right, “chick-a-bay” has MSG. Sorry if I ruined it for you. I ruined it for myself when I read their ingredient list). These chicken strips have just 4 main ingredients and a 3-year old could pronounce them all. Yes! They are also delicious for lunch the next day – served warm in a thermos or cold with an ice pack. My son enjoys it both ways for his school lunch.
Ingredients for Breaded Chicken Strips:
2 chicken breasts 1/2 cup all-purpose flour salt & pepper 2 large eggs 3/4 cup bread crumbs (I used Italian Style)
How to make these giant “chicken nuggets” 😉
1.Slice both chicken breasts in half so they are half their thickness then cut each piece again so you will have a total of 8 pieces (You can cut them into strips or nuggets if you wish, but smaller pieces will take a little longer to bread). Place chicken pieces on a cutting board, cover with plastic wrap and use a meat mallet to pound it into uniform 1/4″-thickness.
Set up 3 shallow dishes. In the first, combine 1/2 cup flour with 1/2 tsp salt and 1/4 tsp black pepper. In the second dish, whisk together 2 eggs. In the third dish, place 3/4 cup bread crumbs.
Lift a piece of chicken by piercing a corner with a fork (this keeps your hands clean and allows for easy dipping/turning). Dip chicken into flour, shaking off excess then dip both sides into beaten eggs and finally into the breadcrumbs, turning a couple times to coat well.
Heat a large non-stick pan over medium heat. Add enough oil to generously coat the bottom of the pan (about 3 Tbsp). Once oil is hot, slide in a piece of chicken and saute for 3-4 minutes per side, turning once. Chicken should be cooked through with a golden brown crust. Remove chicken to a plate lined with papertowels to drain excess oil. Repeat with remaining chicken, adding more oil as needed.
Tender, juicy and delicious any way you shake it! 😉 If you make these, let me know how you served them.
