Sriracha Boneless Chicken Strips Recipe
These Sriracha boneless chicken strips are juicy and flavorful, with a crisp bite. Your quick weeknight dinner will never be this hot!
Servings Prep Time
3people 30minutes
Cook Time
3minutes
Servings Prep Time
3people 30minutes
Cook Time
3minutes
Ingredients
  • 12pcs. sriracha classic seasoning stix
  • 3pcs. chicken breasts(boneless & skinless)
  • 2-3 cups saltine crackers(crushed)
  • 1tsp. garlic salt
  • 1/2tsp. dried basil leaves
  • 1/2tsp. paprika
  • 1pc. egg
  • 1cup milk
Kitchenware:
  • cutting knives
  • mixing bowls
  • spatula or wooden spoon
  • fork or whisk
  • electric skillet
  • absorbent cloth
  • serving plate
Instructions
  1. Make sure all your ingredients and kitchenware are ready and within reach before you start. Then, cut each boneless skinless chicken breast into strips, about half an inch per strip. With 3 chicken breasts, you should have around 12 half-inch strips.
  2. Slip a Sriracha stix into each boneless chicken breast strip. This will infuse your meat with flavor without the mess and waste of a marinade.
  3. Mix your crushed saltine crackers and spices in a bowl. Use a spatula or wooden spoon to combine these ingredients.
  4. Mix the egg and milk in another mixing bowl. Use a fork or whisk to make sure the egg and milk are fully combined. Coat chicken strips in this mixture before dredging in the cracker-spice mix.
  5. Pour oil into the electric skillet and heat to 375 degrees. Electric skillets are best for cooking boneless chicken strips. This is because you have complete control over the temperature and can prevent the chicken from overcooking.
  6. Once the electric skillet is at the desired temperature, fry just a few chicken strips at a time to avoid overcrowding the skillet. Fry for two to three minutes on each side until each chicken strip turns golden brown.
  7. Place fried chicken strips on an absorbent cloth to remove excess oil and then place on a serving plate. Enjoy with whatever condiments you prefer — like even more Sriracha, if you like!