Crispy Chicken Strips with Tangy Dipping Sauce & Texas Toast
Crispy Chicken Strips with Tangy Dipping Sauce & Texas Toast
Ingredients
For the Chicken Strips
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup milk
- 4 cups vegetable oil, for frying
For the Tangy Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce, or to taste
- 1 teaspoon honey
For the Texas Toast
- 8 slices thick-cut bread
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
For the Crispy Fries
- 2 pounds frozen crinkle-cut fries
- as needed salt
Instructions
- 1
Prepare the chicken: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In another shallow dish, whisk the eggs and milk until well combined.
⏱️ 5 min
- 2
Dredge each chicken strip first in the egg mixture, allowing excess to drip off, then transfer to the flour mixture, pressing firmly to coat completely. Place coated chicken strips on a wire rack set over a baking sheet. Repeat with remaining chicken. Refrigerate the coated chicken for at least 30 minutes to help the coating adhere.
⏱️ 5 min
- 3
While the chicken chills, prepare the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, hot sauce, and honey. Whisk until smooth. Cover and refrigerate until serving.
⏱️ 5 min
- 4
Prepare the Texas Toast: Preheat oven to 375°F. In a small bowl, melt the butter and stir in the garlic powder and dried parsley. Brush one side of each slice of bread generously with the garlic butter. Place buttered-side up on a baking sheet.
⏱️ 5 min•🌡️ 375
- 5
Bake the Texas Toast for 8-10 minutes, or until golden brown and crispy. Keep warm.
⏱️ 10 min•🌡️ 375
- 6
Cook the fries: While the toast bakes, prepare the frozen crinkle-cut fries according to package directions, typically baking at 400°F for 15-20 minutes until golden and crispy. Season with salt immediately after cooking.
⏱️ 20 min•🌡️ 400
- 7
Fry the chicken: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Fry the chicken strips in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350
- 8
Remove fried chicken strips with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt if desired.
⏱️ 5 min
- 9
Assemble the combos: Serve the crispy chicken strips hot with the tangy dipping sauce, Texas toast, and seasoned crispy fries. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Strips with Tangy Dipping Sauce & Texas Toast
For the Chicken Strips
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup milk
- 4 cups vegetable oil, for frying
For the Tangy Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce, or to taste
- 1 teaspoon honey
For the Texas Toast
- 8 slices thick-cut bread
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
For the Crispy Fries
- 2 pounds frozen crinkle-cut fries
- as needed salt
Instructions
- 1
Prepare the chicken: In a shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In another shallow dish, whisk the eggs and milk until well combined.
⏱️ 5 min - 2
Dredge each chicken strip first in the egg mixture, allowing excess to drip off, then transfer to the flour mixture, pressing firmly to coat completely. Place coated chicken strips on a wire rack set over a baking sheet. Repeat with remaining chicken. Refrigerate the coated chicken for at least 30 minutes to help the coating adhere.
⏱️ 5 min - 3
While the chicken chills, prepare the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, hot sauce, and honey. Whisk until smooth. Cover and refrigerate until serving.
⏱️ 5 min - 4
Prepare the Texas Toast: Preheat oven to 375°F. In a small bowl, melt the butter and stir in the garlic powder and dried parsley. Brush one side of each slice of bread generously with the garlic butter. Place buttered-side up on a baking sheet.
⏱️ 5 min•🌡️ 375 - 5
Bake the Texas Toast for 8-10 minutes, or until golden brown and crispy. Keep warm.
⏱️ 10 min•🌡️ 375 - 6
Cook the fries: While the toast bakes, prepare the frozen crinkle-cut fries according to package directions, typically baking at 400°F for 15-20 minutes until golden and crispy. Season with salt immediately after cooking.
⏱️ 20 min•🌡️ 400 - 7
Fry the chicken: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Fry the chicken strips in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350 - 8
Remove fried chicken strips with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt if desired.
⏱️ 5 min - 9
Assemble the combos: Serve the crispy chicken strips hot with the tangy dipping sauce, Texas toast, and seasoned crispy fries. Enjoy!
⏱️ 5 min