Go Back
Homemade Easy Chicken Strips Recipe (Giant Chicken Nuggets) photo

Easy Chicken Strips Recipe (Giant Chicken Nuggets)

Crunchy, golden-browned chicken strips made from simple pantry ingredients for a quick family-friendly meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 pieces

Equipment

  • Cutting Board
  • Plastic Wrap
  • meat mallet or heavy pan
  • 3 shallow dishes
  • large non-stick skillet
  • Tongs or fork
  • Paper Towels

Ingredients
  

  • 2 large chicken breasts sliced into 8 pieces and pounded to 1/4" thickness
  • 1/2 cup all-purpose flour
  • salt about 1/2 teaspoon for flour mixture, plus more to taste
  • black pepper about 1/4 teaspoon for flour mixture, plus more to taste
  • 2 large eggs beaten
  • 3/4 cup bread crumbs Italian-style (or panko if preferred)
  • oil about 3 tablespoons, enough to coat pan for sautéing

Instructions
 

  • Slice each large chicken breast in half horizontally, then cut each half into strips so you have 8 pieces total; place on a cutting board and cover with plastic wrap.
  • Using a meat mallet or the bottom of a heavy pan, pound each piece through the plastic wrap to an even 1/4-inch thickness.
  • Arrange three shallow dishes: in dish one combine 1/2 cup all-purpose flour with about 1/2 teaspoon salt and 1/4 teaspoon black pepper; in dish two beat the 2 eggs; in dish three place 3/4 cup bread crumbs.
  • Working with one piece at a time, pierce a corner with a fork, dredge in the seasoned flour shaking off excess, dip both sides in the beaten eggs, then press into the breadcrumbs until well coated.
  • Heat a large non-stick skillet over medium and add about 3 tablespoons oil to generously coat the bottom; when hot, place chicken strips in the pan without crowding.
  • Sauté each piece 3–4 minutes per side until golden brown and cooked through (no pink inside); transfer cooked pieces to a plate lined with paper towels and repeat with remaining chicken, adding more oil if needed.

Notes

  • You can cut pieces smaller into strips or nuggets, but smaller pieces may require a little more time to bread.
  • Use panko breadcrumbs instead of Italian-style for a crispier crust.
  • If you don't have a meat mallet, use the back of a small saucepan to flatten the chicken.