Directions
1. Brine the Chicken:
In a large bowl, mix 2 cups of cold water with 1 tablespoon of salt until dissolved. Add the chicken strips and let them soak for 15–20 minutes. This quick brine helps the chicken stay juicy and flavorful. Drain, rinse under cold water, and pat dry with paper towels.
2. Set Up the Coating Station:
In three shallow bowls, prepare your dredging station:
- Bowl 1: All-purpose flour mixed with a pinch of salt and pepper.
- Bowl 2: Beaten eggs.
- Bowl 3: Breadcrumbs combined with paprika, garlic powder, onion powder, and black pepper.
Coating in layers gives you the crispiest texture possible.
3. Coat the Chicken Strips:
Dip each chicken strip into the flour first (shaking off excess), then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently so the crumbs adhere well. Place the coated strips on a plate or tray.
