You can serve these easy chicken strips so many ways!! As an appetizer, with mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.com

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These easy chicken strips are tender and juicy. You can serve this chicken recipe so many ways! Dip them in sauce as an appetizer, serve them next to mashed potatoes for dinner or use them as chicken sandwich patties (healthier than the popular “Chick-a-bay” as my son used to say, because homemade has zero MSG  – that’s right, “chick-a-bay” has MSG. Sorry if I ruined it for you. I ruined it for myself when I read their ingredient list).

These chicken strips have just 4 main ingredients and a 3-year old could pronounce them all. Yes! They are also delicious for lunch the next day – served warm in a thermos or cold with an ice pack. My son enjoys it both ways for his school lunch.

Ingredients for Breaded Chicken Strips:

2 chicken breasts
1/2 cup all-purpose flour
salt & pepper
2 large eggs
3/4 cup bread crumbs (I used Italian Style)

You can serve these easy chicken strips so many ways!! As an appetizer, with mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.com

How to make these giant “chicken nuggets” 😉

1.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 (You can cut them into strips or nuggets if you wish, but smaller pieces will take a little longer to bread). Place chicken pieces on a cutting board, cover with plastic wrap and use a meat mallet to pound it into uniform 1/4″-thickness.

You can serve these easy chicken strips so many ways!! As an appetizer, with mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.com

2. 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.

Easy Chicken Strips-2

3. 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.

You can serve these easy chicken strips so many ways!! As an appetizer, with mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.com

4. 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 to drain excess oil. Repeat with remaining chicken, adding more oil as needed.

You can serve these easy chicken strips so many ways!! As an appetizer, with mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.comYou can serve these easy chicken strips so many ways!! As an appetizer, with mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.com

Natasha's Kitchen Cookbook

Easy Chicken Strips Recipe (Giant Chicken Nuggets)

4.96 from 23 votes
Author: Natasha Kravchuk
You can serve these chicken strips so many ways! Dip them in sauce as an appetizer, serve them next to mashed potatoes for dinner or use them as chicken sandwich patties.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 pieces
  • 2 large chicken breasts
  • 1/2 cup all-purpose flour
  • salt & pepper
  • 2 large eggs
  • 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

You can cut them into strips or nuggets if you wish, but smaller pieces will take a little longer to bread.
You can use panko instead of Italian breadcrumbs if you want a crispier crust.
If you don't have a meat mallet, use the back of a small sauce pan.
Course: Main Course
Cuisine: American
Keyword: chicken strips
Skill Level: Easy
Cost to Make: $

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

You can serve these easy chicken strips so many ways!! As an appetizer, with mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.com

Tender, juicy and delicious any way you shake it! 😉 If you make these, let me know how you served them.

You can serve these easy chicken strips so many ways!! Dipped in sauce as an appetizer, next to mashed potatoes for dinner or as chicken sandwich patties | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • SANDRA SARANDINOU - CHRISTODOULAKIS
    February 20, 2023

    FIRST OF ALL.. GOD BLESS YOUR BLESSED HANDS, NATASHA…
    SECONDLY… CAN ANY OF YOUR RECIPES… CAN BE COOKED IN AN AIR FRYER… LIKE THIS WITH THE CHIKEN???
    ALSO.. INSTEAD OF 2 EGGS, CAN I USE 1 EGG???
    ALSO INSTEAD OF BREAD CRUMBS… MAY I USE QUAKER OATMEAL(DUE TO BEING A STAGE 2 DIABETIC)???
    THANK YOU FOR LISTENING…
    SANDRA FROM, HERAKLEIO, CRETE, GREECE…. 💖💖

    Reply

    • Natasha's Kitchen
      February 21, 2023

      Thank you! Regarding your question, I have not tested cooking this using an air fryer but I know that you can reheat them using an air fryer. If you try it, we’d love to know how it goes.

      Reply

  • Ruth
    December 28, 2022

    Hi Natasha, I haven’t made this yet but I was wanting to try it out tonight. What oil did you use for frying?

    Reply

    • NatashasKitchen.com
      December 28, 2022

      Hi Ruth! You can use any good frying oil that has a high smoke point such as vegetable, canola, peanut, etc.

      Reply

  • Rebecca Hasse
    May 12, 2022

    I made a substitution with these, and I’m wondering if that’s why they ended up browning a bit more than I wanted to. I used crushed Ritz crackers with a tbs of Mr. Dash instead of breadcrumbs. But they tasted really good! Oh, and I used chicken tenderloins instead of chicken breast.

    Reply

    • Natasha's Kitchen
      May 12, 2022

      Hi Rebecca, that could be because of the substitution. You may try the recipe as it is next time and update us on how it goes.

      Reply

  • Kiara
    May 4, 2020

    These came out great! Just wondering, what are the approximate calories for this? I’m trying to maintain a certain calorie deficit

    Reply

    • Natashas Kitchen
      May 4, 2020

      Hi Kiara, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!

      Reply

  • Rosa
    January 6, 2020

    Wow Natasha, delicious recipe!!
    Came together so quick and everyone loved it.

    Reply

    • Natashas Kitchen
      January 7, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Rosa!

      Reply

  • Dora
    July 3, 2017

    I made these for my husband and I but I cooked them instead of frying. 400 degrees for 20 minutes. The next day I used the cold leftovers, cut them in small pieces and put them in a big salad of greens, tomatoes, cucumbers and crumbled wine flavoured old cheddar cheese. All was phenomenal. The chicken was tender and flavourful. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      July 3, 2017

      My pleasure Dora! Now that sounds yummy! Thanks for sharing your review and suggestions with other readers!

      Reply

  • Zhanna
    November 17, 2016

    This is absolutely delicious! Husband and I love it! It’s a big go to when you don’t have time to cook.
    I’ve substituted the Italian seasoning with planko. But either way it’s amazing!
    Thank you Natasha!

    Reply

    • Natasha
      natashaskitchen
      November 17, 2016

      Hi Zhanna, I’m so happy you liked it! 🙂

      Reply

  • Inna Liogky
    September 17, 2016

    Yumm! Fast, easy, and delicious!!!

    Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Thank you for the wonderful review! I’m so happy you liked it! 🙂

      Reply

  • M Korando
    July 8, 2016

    Made this recipe last night. Family loved it!! Will definitely be making again and love that it’s so easy and quick.

    Reply

    • Natasha
      natashaskitchen
      July 8, 2016

      Thank you for such a nice review, looks like you might have a new favorite 😀.

      Reply

  • Marina
    July 4, 2016

    Natasha,
    I’m so happy to have found your blog. I grew up with Russians, and have adopted a lot of those cultural cooking techniques, but found myself kind of increasingly disssatisfied with my go-to’s when feeding my children, as they were often too heavy, or too “pi-see” according to my children. We’ve done your chicken fritters, chicken and buckwheat kotleti, and a few other things on here, and they’ve been OUTSTANDING and well received. My husband eats a gluten free diet, and a lot of your recipes are easily customizable, or already gf, which is amazing.
    Do you think this recipe could use corn starch and corn flakes in place of the flour and bread crumbs? I’d love to try it, since it’s so versatile and leftover happy looking. Thank you!!

    Reply

    • Natasha
      natashaskitchen
      July 4, 2016

      Hi Marina, I’m so glad to hear you and your family are enjoying my recipes :). I haven’t tried them that way but I think it may work to make them gluten free. If you test it out, let me know how you like it 🙂

      Reply

  • Lou G
    June 21, 2016

    If someone wants to make it without frying.

    Follow this recipe except place on a lightly oiled cookie sheet. Drizzle a bit of olive oil and bake for 20 minutes per side at 350 degrees. When you turn them over drizzle a little more olive oil over each piece.

    Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      Thank you so much for sharing that awesome tip! 🙂

      Reply

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