Easy Chicken Strips (Giant Chicken Nuggets)

Crispy on the outside, juicy on the inside these easy homemade chicken strips are a delicious and family-friendly meal. They’re quick to prepare, made with simple ingredients, and taste way better than store-bought!

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Ingredients

• 2 large boneless, skinless chicken breasts
• ½ cup all-purpose flour
• Salt and black pepper, to taste
• 2 large eggs
• ¾ cup Italian-style bread crumbs
• Neutral oil for sautéing (such as canola or vegetable oil)

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Instructions

1. Prepare the Chicken

• Slice each chicken breast in half horizontally to make them thinner. Then cut each half into 2 pieces, giving you a total of 8 strips.
• Place the chicken pieces on a cutting board, cover with plastic wrap, and pound them to an even ¼-inch thickness using a meat mallet.

2. Set Up a Breading Station

• In Dish 1: Mix the flour with ½ teaspoon salt and ¼ teaspoon black pepper.
• In Dish 2: Beat the eggs until well mixed.
• In Dish 3: Add the bread crumbs.

3. Bread the Chicken

• Using a fork to keep your hands clean, dip each chicken strip into the flour, shaking off excess.
• Then dip it into the beaten eggs, coating both sides.
• Finally, press it into the bread crumbs, turning to coat thoroughly.

4. Cook the Chicken

• Heat about 3 tablespoons of oil in a large non-stick skillet over medium heat.
• Once hot, carefully place in the breaded chicken strips, working in batches if needed.
• Sauté for 3–4 minutes per side or until golden brown and fully cooked through (internal temperature should reach 165°F).
• Transfer cooked chicken to a paper towel-lined plate. Add more oil as needed between batches.

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Why You’ll Love This Recipe

• Crispy & Flavorful: Golden crust with juicy, tender chicken inside.
• Fast & Easy: Ready in under 30 minutes with minimal prep.
• Kid-Approved: Tastes like your favorite fast food but made fresh at home.
• Great for Any Meal: Works for lunch, dinner, or party platters.

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Tips

• Pound the chicken evenly so all pieces cook at the same rate.
• Don’t overcrowd the pan—this helps maintain the crust’s crispiness.
• Let breaded chicken rest for 5–10 minutes before frying to help the coating stick.
• Use a thermometer to check for doneness (165°F internal temp).

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Variations and Substitutions

• Gluten-Free: Use gluten-free breadcrumbs and flour.
• Spicy Kick: Add paprika or cayenne pepper to the flour or breadcrumbs.
• Air Fryer Option: Cook at 400°F for 10–12 minutes, flipping halfway through.
• Oven-Baked: Bake at 425°F for 18–20 minutes on a wire rack over a baking sheet.
• Different Coating: Swap breadcrumbs for crushed cornflakes or panko for extra crunch.

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FAQs

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great—just trim and flatten them for even cooking.

Can I prep these ahead?
You can bread the chicken up to a few hours in advance and store it in the fridge until ready to cook.

Can I freeze them?
Yes! Freeze breaded (uncooked) chicken strips on a tray, then transfer to a bag. Cook from frozen, adding a few extra minutes.

What kind of oil is best?
Use a high smoke point oil like vegetable, canola, or avocado oil.

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Serving and Suggestions

• Serve with dipping sauces like honey mustard, ranch, BBQ, or spicy mayo.
• Pair with fries, coleslaw, or a fresh salad.
• Use in wraps, sandwiches, or chicken strip tacos.
• Great for lunchboxes, game day, or as a party snack platter.