Air Fried Chicken Tenders Recipe Strips Crispy Easy Best Recipe Box Food

CRISPY FRIED CHICKEN TENDERS/STRIPS

Steps:

• Cut the chicken into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips salt, pepper, garlic powder and paprika. Set aside.
• Put the panko bread crumbs in a bowl. In another bowl, beat the eggs until smooth. Dredge chicken cutlets strips in egg, then panko bread crumbs. Press chicken cutlet into the bowl of panko bread crumbs so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces.
• In large frying pan, heat about 1/4-inch of oil to about 375°F. An instant-read thermometer is great to regulate oil temp. Do not let oil get too hot or else the chicken strips will burn on outside and still be raw on inside. When the oil is hot, add the coated chicken in a single layer.
• Fry the chicken until golden brown on both sides and until the chicken is fully cooked in the center, about 3-5 minutes, depending on oil temperature and how big the chicken is cut.
• Serve warm with your favorite dip: ketchup, mustard, bbq sauce or ranch dressing.

AIR FRYER CHICKEN STRIPS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Combine flour, paprika, parsley, seasoned salt, and pepper in a large bowl. Beat egg in a separate bowl.
• Dredge each chicken strip first in the seasoned flour, then in beaten egg, then back in the seasoned flour.
• Place as many strips in the basket as you can without overcrowding. Lightly mist the tops of the strips with cooking spray. Cook for 8 minutes. Flip strips over and lightly mist the tops with more cooking spray. Cook for 8 minutes more. Repeat with any remaining strips.

EXTRA-CRISPY FRIED CHICKEN STRIPS

Steps:

• Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
• Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
• Let strips sit for 5 minutes to allow flour to set.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
• Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.