Ingredients
2 chicken fillets (cut into strips)
3 eggs
2 cloves garlic (minced or grated)
1–1.5 cups breadcrumbs (plain or seasoned)
½ cup flour
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional)
1 tsp dried herbs (optional)
Oil for frying
Instructions
1. Prepare the Chicken
Slice the chicken fillets into long even strips.
Place them in a bowl.
2. Make the Egg Mixture
Beat the 3 eggs in a separate bowl.
Add the minced garlic, salt, pepper, paprika, and herbs.
Pour the egg mixture over the chicken strips.
Mix well and let marinate for 15–30 minutes (optional but improves flavor).
3. Coat the Chicken
Prepare a coating station:
Bowl 1: flour
Bowl 2: egg mixture (from marinade or fresh beaten eggs)
Bowl 3: breadcrumbs
Coat each chicken strip:
Dip in flour
Dip in egg
Roll in breadcrumbs
Make sure each strip is fully coated for extra crispiness.
4. Fry the Chicken
Heat oil in a pan (medium-high heat).
Fry each strip for 3–5 minutes per side, until golden brown and cooked through.
Remove and place on a paper towel to drain excess oil.
Alternative: Bake
Preheat oven to 400°F / 200°C.
Arrange strips on a greased tray.
Spray with oil.
Bake for 18–22 minutes, flipping halfway.
Servings
This recipe makes 2–3 servings (8–12 strips depending on cut size).
Nutritional Info (per serving, approx.)
Calories: 380–450
Protein: 32g
Carbs: 25–35g (depending on breadcrumbs)
Fat: 18–25g
Fiber: 1–2g
Baked version lowers calories and fat by ~25%.
Benefits of This Recipe
High in protein (muscle-building)
Simple ingredients
Kid-friendly
Can be fried or baked
Easily customizable with spices
Crispy outside, juicy inside
Notes
Marinating in eggs + garlic boosts tenderness and flavor.
Use panko breadcrumbs for extra crunch.
Chicken tenders (inner fillet) also work perfectly.
Add chili flakes if you want it spicy.
Pro Tips for Perfect Crispiness
Don’t overcrowd the pan when frying.
Let coated strips rest 5 minutes before frying—helps the crumbs stick.
Use tongs to flip strips gently.
For deeper flavor, marinate chicken overnight in egg mixture.
Q&A — Frequently Asked Questions
Q: Can I use chicken thighs instead of fillets?
Yes—thighs are juicier. Just slice into strips.
Q: Can I air fry these?
Absolutely! Air fry at 390°F (200°C) for 12–15 minutes, flipping halfway.
Q: Can I make them gluten-free?
Use gluten-free breadcrumbs + flour.
Q: How to store leftovers?
Refrigerate for up to 3 days. Reheat in air fryer/oven for crispiness.
Q: Can I freeze them?
Yes—freeze coated (uncooked) strips and fry/bake directly from frozen.