Finger-Poppin' Fried Chicken Strips
Crispy, flavorful fried chicken strips with a seasoned pancake coating, perfect for appetizers or hearty entrees, appealing to those who enjoy savory, crunchy comfort foods.
Ingredients
Instructions
- Pat chicken pieces dry.
- Make a paste of flour, salad dressing mix, lemon juice and butter.
- Stir chicken strips into the paste to coat evenly.
- Cover and refrigerate for one hour or more.
- About one hour before serving, heat oil 1/2 inch deep in a large skillet and preheat oven to 350°F.
- Combine pancake mix, paprika, sage, and ground pepper in a plastic or paper bag.
- Moisten the marinated chicken strips with milk.
- Drain off any excess milk and reserve.
- Turn chicken strips into the bag of seasoned pancake mix.
- Shake to coat well.
- Fry chicken strips in hot oil, stirring to separate, for 1 to 2 minutes until lightly browned.
- Remove with a slotted spoon and drain on paper towels.
- Spread chicken in a single layer in a shallow baking pan.
- Sprinkle lightly with the reserved milk.
- Cover with foil and bake at 350°F for 10 to 12 minutes.
- Uncover, raise temperature to 400°F and bake for 5 minutes more to crisp chicken, basting once more with milk if desired.
- Let cool slightly before serving.
Tips & Substitutions
For extra flavor, consider marinating the chicken strips overnight in the dressing mix paste. If you're out of pancake mix, substitute with a combination of flour and cornstarch for a similar texture. Adjust the spices to your taste, adding garlic powder or cayenne for a kick. Ensuring the oil is hot enough before frying will help achieve that perfect crispy texture.
Serving Suggestions
Serve the fried chicken strips with a side of dipping sauces like honey mustard or ranch. They pair beautifully with a fresh salad or coleslaw for a complete meal. For a comforting option, consider serving them alongside Center Soup for a delightful contrast.
Storage & Reheating
Store any leftover chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes until heated through and crispy. Avoid microwaving, as this may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Finger-Poppin' Fried Chicken Strips contains roughly 1637 calories, with 16g protein, 70g carbohydrates, and 157g fat. It is an excellent source of vitamin A (247% of the Daily Value), dietary fiber (119% of the Daily Value), and iron (113% of the Daily Value). It also contributes 33g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breast instead of thigh meat?
Yes, you can substitute chicken breast for thigh meat in this recipe. However, chicken thighs tend to be juicier and more flavorful, which may enhance the final dish. If using chicken breast, be careful not to overcook, as it can dry out more easily.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free pancake mix and substitute the flour with a gluten-free alternative, such as almond flour or a gluten-free all-purpose blend. Ensure all other ingredients are certified gluten-free.
What should I do if the chicken strips aren't browning in the oil?
If the chicken strips aren't browning, it may be a sign that the oil isn't hot enough. Use a thermometer to check that the oil is around 350°F before adding the chicken. Fry in smaller batches to avoid lowering the oil temperature too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).