Easy Chicken Strips Recipe (Giant Chicken Nuggets)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
8 pieces
-
Calories
116 kcal
-
Course
Main Course
-
Cuisine
American
Easy Chicken Strips Recipe (Giant Chicken Nuggets)
Description
The chicken breasts are sliced to reduce thickness and then further cut into about eight strips that are pounded evenly to about a quarter-inch thickness. This ensures even cooking and a tender bite. The breading process follows a classic dredge: seasoned flour, beaten eggs, and a coating of bread crumbs. Italian-style bread crumbs provide herbs and seasoning, though panko can be used for a crispier texture. Pan-frying in sufficient oil allows the strips to brown properly on each side, cooking through while creating a golden crust.
This method yields thick, juicy chicken pieces with a flavorful, crunchy coating reminiscent of chicken nuggets but larger in size. Using a fork to handle the chicken during breading keeps hands clean and makes dipping easier. The recipe accommodates personal preferences on size and breading texture.
Leftover chicken strips can be reheated and eaten cold or warmed. Substituting ingredients is straightforward, and the approach offers a home-cooked spin on a familiar comfort food.
Ingredients
- 2 chicken breast large
- 1/2 cup all-purpose flour
- salt
- black pepper
- 2 egg large
- 3/4 cup bread crumbs I used Italian Style
- oil to saute
Instructions
- 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. 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. Repeat with remaining chicken adding more oil as needed.
Notes
- Cut chicken into strips or nuggets according to preference; smaller pieces may require slightly longer cooking.
- Panko breadcrumbs can replace Italian-style for a crisper crust.
- If a meat mallet is unavailable, the back of a small saucepan works well for pounding chicken evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbs | 13g | |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 123mg | 5% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
