Crispy Glazed Chicken Strips: No Soggy Coating!

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Craving crispy, golden chicken strips but tired of that dreaded soggy coating? You’re not alone! I’ve spent countless hours perfecting the ultimate recipe for crispy glazed chicken strips that stay crunchy for more than just a few minutes. Forget about sad, limp chicken – this recipe delivers restaurant-quality results right in your own kitchen, thanks to a simple yet effective coating technique and a flavor-packed glaze.

Why You’ll Love This Crispy Chicken Strips Recipe

These aren’t just any chicken strips; they’re a game-changer! Here’s why you’ll be making them again and again:

Unbelievably Crispy: The cornflake coating guarantees a satisfying crunch with every bite.
No More Soggy Bottoms: Our secret draining method keeps the chicken perfectly crisp, even after glazing.
Flavor Explosion: The sweet and savory glaze is a taste sensation that perfectly complements the crispy chicken.
Easy to Make: Despite the restaurant-quality results, this recipe is surprisingly simple and straightforward.
Crowd-Pleasing: Perfect for a weeknight dinner, party appetizer, or game-day snack.

Gathering Your Ingredients for Crispy Glazed Chicken Strips

Let’s talk ingredients! The beauty of these crispy glazed chicken strips lies in the combination of simple components that work together to create an irresistible dish. From the juicy chicken to the crunchy coating and the flavorful glaze, each ingredient plays a vital role. Think of it as building layers of flavor and texture, starting with a blank canvas and ending with a masterpiece.

Here’s what you’ll need to create these delectable treats:

Chicken Breasts: You’ll need 1.5 lbs of boneless, skinless chicken breasts. Opt for good-quality chicken; it makes a difference in the final taste and texture. Cutting them into uniform strips, about 1/2-inch thick, ensures even cooking.
All-Purpose Flour: 1 cup of all-purpose flour forms the base of our dry coating, helping the egg adhere properly.
Seasonings: This is where we build flavor! 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika (for a touch of smokiness and color), 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder are the key players in our flavor profile. Feel free to adjust these to your liking.
Eggs: 2 large eggs, beaten, act as the binder, helping the cornflake coating stick to the chicken. Make sure they’re well beaten for even coverage.
Crushed Cornflakes Cereal: The star of the show! 1 cup of crushed cornflakes cereal provides the unparalleled crispy texture. Crush them finely for an even coating.
Brown Sugar: 1/2 cup of brown sugar lends a warm sweetness and a slightly molasses-like flavor to the glaze, creating depth and complexity.
Soy Sauce: 1/4 cup of soy sauce provides the savory, umami element that balances the sweetness of the brown sugar. Choose a low-sodium variety if you prefer to control the salt content.
Honey: 2 tablespoons of honey add a touch of floral sweetness and a beautiful gloss to the glaze.
Apple Cider Vinegar: 1 tablespoon of apple cider vinegar provides a tangy counterpoint to the sweetness, adding brightness and depth.
Sesame Oil: 1 teaspoon of sesame oil infuses the glaze with a nutty, aromatic flavor that elevates the entire dish.
Red Pepper Flakes (Optional): 1/2 teaspoon of red pepper flakes (optional) if you like a little heat!
Vegetable Oil: You’ll need vegetable oil for frying. Canola or peanut oil also work well.

Crafting Your Crispy Glazed Chicken Strips: Step-by-Step

Ready to get cooking? Don’t be intimidated! This recipe is all about technique. Follow these steps, and you’ll be enjoying perfectly crispy glazed chicken strips in no time. The key is to pay attention to the details – from properly coating the chicken to maintaining the oil temperature – and you’ll be rewarded with a truly delicious and satisfying dish.

Prepare the Chicken: Start by cutting the 1.5 lbs of boneless, skinless chicken breasts into uniform strips. Aim for about 1/2-inch thick. This ensures they cook evenly and prevents some strips from being overcooked while others are still raw.
Set Up Your Breading Station: This is crucial for an efficient process. In a shallow dish, combine the 1 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Mix well to ensure the seasonings are evenly distributed. This seasoned flour is the first layer of our crispy armor. In a second shallow dish, place the 2 beaten large eggs. And in a third shallow dish, add the 1 cup of crushed cornflakes cereal. Remember to crush those cornflakes finely! Large pieces can prevent the coating from adhering properly.
Coat the Chicken for Maximum Crunch: Now, the fun begins! Dredge each chicken strip in the flour mixture, ensuring it’s fully coated. Shake off any excess flour. This step helps the egg adhere better. Then, dip the floured strip into the beaten eggs, allowing any excess egg to drip off. Too much egg can lead to a soggy coating. Finally, coat the chicken thoroughly with the crushed cornflakes, pressing gently to help them adhere. Make sure every nook and cranny is covered for maximum crunch.
Fry to Golden Perfection: Heat about 1 inch of vegetable oil in a large skillet or pot to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. Maintaining the oil temperature is absolutely crucial for preventing soggy chicken. Carefully place the chicken strips into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in steamed, not fried, chicken. Fry for 3-4 minutes per side, or until golden brown and cooked through.
Drain Like a Pro: Remove the fried chicken strips from the oil and place them on a wire rack lined with paper towels to drain excess oil. And here’s a pro tip: using a wire rack, instead of directly on paper towels, prevents the bottoms from getting soggy. This allows air to circulate around the chicken, keeping it crispy on all sides.
Whip Up the Glaze: While the chicken is draining, make the glaze. In a small saucepan, combine 1/2 cup of brown sugar, 1/4 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the sugar is dissolved and the sauce has thickened slightly, about 3-5 minutes. Keep a close eye on it to prevent it from burning.
Glaze and Glam Up: Brush or dip the fried chicken strips in the glaze, coating them evenly. You can either brush the glaze on for a more controlled coating or dip the chicken for a more intense flavor.
Serve and Enjoy: Serve the glazed chicken strips immediately. Garnish with sesame seeds, if desired, for an extra touch of flavor and visual appeal.

Tips for Perfect Crispy Glazed Chicken Strips Every Time

Want to ensure your crispy glazed chicken strips are a smashing success? Here are a few extra tips and tricks to keep in mind:

Don’t Skip the Wire Rack: This is key to preventing soggy bottoms! The wire rack allows air to circulate and keeps the chicken crispy.
Maintain Oil Temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed. If the oil is too cool, the chicken will absorb too much oil and become soggy.
Don’t Overcrowd the Pan: Fry the chicken in batches to prevent the oil temperature from dropping too low.
Finely Crushed Cornflakes: Make sure the cornflakes are finely crushed for an even coating.
Adjust the Glaze to Your Liking: Feel free to adjust the sweetness, tanginess, or spiciness of the glaze to suit your taste.
Spice it Up: If you like some heat, add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture or the glaze.
Prep Ahead: You can prepare the chicken strips ahead of time and store them in the refrigerator until ready to fry.

What to Serve With Crispy Glazed Chicken Strips

These crispy glazed chicken strips are incredibly versatile and can be served in a variety of ways! They’re fantastic as a main course with a side of fluffy rice and steamed broccoli. Or serve them as an appetizer with a side of creamy dill potato salad for dipping. For a complete meal, consider pairing them with a fresh and vibrant black bean and corn fiesta salad. You could even chop them up and add them to a sesame beef and broccoli bowl for an extra boost of flavor and protein.

Your Crispy Glazed Chicken Strips Questions Answered (FAQ)

Why are my chicken strips soggy?

The most common reason for soggy chicken strips is frying them in oil that’s not hot enough, or overcrowding the pan. Also, failing to use a wire rack for draining can trap steam and make the bottoms soggy.

Can I bake these instead of frying?

Yes, you can bake them! While they won’t be quite as crispy as fried, they’ll still be delicious. Bake at 400°F (200°C) for about 20-25 minutes, or until cooked through, flipping halfway through.

Can I make these ahead of time?

You can prepare the chicken strips up to a day in advance and store them in the refrigerator. Fry them just before serving for the best results. The glaze can also be made ahead of time and reheated gently before using.

What kind of oil is best for frying?

Vegetable oil, canola oil, or peanut oil are all good choices for frying. They have a high smoke point and neutral flavor.

Can I use different cereal for the coating?

While cornflakes provide the best crunch, you could experiment with other cereals like Rice Krispies or even crushed potato chips for a different flavor and texture.

Enjoy Your Homemade Crispy Glazed Chicken Strips!

There you have it – the ultimate recipe for crispy glazed chicken strips that will banish soggy chicken forever! These strips are perfect for any occasion, from a quick weeknight dinner to a fun weekend gathering. So, gather your ingredients, follow the steps, and get ready to enjoy the satisfying crunch and irresistible flavor of homemade chicken strips. Don’t forget to leave a comment below and let me know how they turned out!