23 Minute Chicken Strips

Step 3: Fry the chicken

    • dredged chicken

  • Dredge

    • neutral oil
      for frying

At the stove, use a thermometer to verify the oil temperature is between 350-375°F/176-190°C.

Slowly drop the chicken thigh pieces into the oil until they become golden brown. In total, the chicken for about 6 to 8 minutes, agitating and flipping a couple of times. I like to pull my chicken at 155°F/68°C.

Move the strips to a paper towel on a wire rack, dab the excess oil, and then place them on the wire rack so they don't get soggy.

  • While the frying magic happens, you can wash your milk bowl, clean up the excess dredge, and wipe down your work surfaces. Always clean as you go.
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