Chicken Strips made from scratch- so tender, juicy & flavorful. Simple tips to take your chicken strips from good to great!
2 boneless skinless chicken breasts
1 cup milk
1 tsp lemon juice
1 tsp sugar
2 tsp cornstarch
1 TBSP Frank’s Red Hot Sauce
1/4 tsp pepper
1/2 cup Panko breadcrumbs
1/2 cup regular breadcrumbs or Italian
1/2 cup all-purpose flour
1 TBSP onion powder
1 tsp salt
1/2 tsp pepper
2 cups shortening or oil for frying (omit if baking)
- To cut chicken into strips: This is one of the tips behind better chicken strips! To get a more tender strip, you need to cut against the grain of the chicken. Don’t just cut the chicken any way you like- notice where the grain lines are and be sure to cut opposite them. This makes the cooked fibers of the chicken shorter, so they tear apart easier. Cut strips as big or small as you’d like, just cut against the grain! Place chicken in a ziplock bag and set aside.
- Next, combine milk, lemon juice and sugar in a small bowl or 2-cup measuring cup.
- Whisk in the cornstarch. This is the 2nd tip I use to make better chicken! I first noticed asian recipes calling for cornstarch in the marinade. When I researched it, it turns out adding cornstarch to chicken prior to cooking it gives it a protective coating that locks in juices. You know what?! It works! It’s amazing actually! The trick is to not let it marinate for too long.
- Visit Homemade Chicken Strips @ butterwithasideofbread.com for full instructions.