Southern Fried Chicken Strips

Southern Fried Chicken Strips

32
LillysMom 4

"Easy, crunchy, and finger lickin' good! Great with honey mustard sauce!"

Ingredients 30 m {{adjustedServings}} servings 284 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
  2. Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
  3. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 32

  1. 37 Ratings

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mommaveg
12/5/2012

Wasn't bad but i wish there was some more details for us newbie fried chicken cookers like how how the heat because if to high it burns very easy it also didn't have as much flavor as I was hoping for and the breading kept falling off. I liked the fact it used up ingredients I had laying around like open packs of crackers and potato flakes, since I no longer make instant potatoes.

Becky1234
10/13/2014

I was looking for a Fried Chicken Strips Recipe to make for my born and raised in North Carolina boyfriend and this was it! I didn't have potato flakes, so I omitted that ingredient. I cut my chicken breasts into pretty narrow strips so they only needed about 5 minutes on each side in the cast iron skillet, which was filled 1/4 way with Vegetable Oil. The Oil should be at about 350 degrees, it is important to fry in a good hot oil but not to the point of smoking. I seasoned the flour with salt, pepper, a little cayenne and garlic powder. After dipping the strips in the flour, then in the egg and then in the crushed saltines, I noticed some bare spots on the chicken so I sprinkled bread crumbs over the top which filled in the gaps. After frying they were SO moist on the inside, and CRUNCHY on the outside. This was a great recipe, and its a keeper, thanks for posting it!

Danielle
10/20/2012

This is my 1st review! These chicken strips came out really good! Thanks!