Hand-Breaded Chicken Strips from Shoney's feature tender, juicy chicken breast coated in a crunchy, golden breadcrumb crust, delivering a satisfying combination of crispy exterior and savory, flavorful meat inside.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet (for prepping)
- Wire rack
- Meat thermometer
- Chef’s knife
- Cutting board
- Paper towels
- Plate or tray (for serving)
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs (plain or seasoned)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil (for frying)
When preparing your chicken strips, using boneless, skinless chicken breasts ensures tender and juicy meat that cooks evenly. Seasoning the breadcrumbs with paprika, garlic powder, and onion powder enhances the exterior's flavor, giving the dish a savory, well-rounded taste. Maintaining the oil temperature around 350degF in a deep fryer is crucial for achieving a perfectly crispy crust without greasy chicken. You should use a meat thermometer to confirm the internal temperature reaches 165degF for safe consumption. The Hand-Breaded Chicken Strips from Shoney's copycat menu replicate the original's crispy, golden breadcrumb coating paired with flavorful, juicy chicken inside, delivering a satisfying texture and taste.
Instructions
- Cut chicken breasts into strips using a chef’s knife on a cutting board.
- Pat chicken strips dry with paper towels.
- In a mixing bowl, combine flour, salt, black pepper, paprika, garlic powder, and onion powder.
- In a separate bowl, whisk together eggs and milk.
- Place breadcrumbs in a third mixing bowl.
- Dredge each chicken strip in seasoned flour, coating thoroughly.
- Dip floured chicken strips into the egg mixture, ensuring complete coverage.
- Coat chicken strips in breadcrumbs, pressing gently for adherence.
- Arrange breaded strips on a baking sheet lined with a wire rack.
- Preheat vegetable oil in deep fryer to 350°F (175°C).
- Using tongs, carefully lower chicken strips into hot oil, cooking in batches.
- Fry chicken strips for 4-5 minutes, or until golden brown and cooked through (internal temperature 165°F/74°C).
- Remove strips with tongs and drain on paper towels.
- Transfer to a plate or tray for serving.
Substitution
Hand-Breaded Chicken Strips from Shoney's copycat recipe deliver a crispy, golden breadcrumb coating with juicy, flavorful chicken inside. If you don't have a deep fryer, frying the chicken strips in a heavy skillet with enough oil to cover halfway works well. For a healthier option, consider baking the strips on a wire rack, which helps keep them crispy without excess oil. When using store-bought seasoned breadcrumbs, reduce or omit the added salt and spices to avoid overpowering flavors. Make sure to use a meat thermometer to ensure the chicken reaches an internal temperature of 165degF (74degC) for safe consumption.
Tips
Ensure your chicken strips are patted thoroughly dry before dredging to help the coating adhere better and prevent sogginess. Always keep your oil temperature steady at 350degF (175degC) to cook the strips evenly and achieve that crisp, golden crust without absorbing excess oil. Use a meat thermometer to check that the internal temperature reaches 165degF (74degC) for safe consumption. After frying, place the chicken on paper towels to drain excess oil and maintain the crispy texture you desire.
Nutritions
Hand-Breaded Chicken Strips from Shoney's provide a good source of lean protein, essential for muscle repair and overall health. The chicken breast used is low in fat yet rich in vitamins such as B6 and niacin, which support metabolism and energy production. The crispy breadcrumb coating, while enhancing texture and flavor, adds carbohydrates and calories, so portion control is key to maintaining a balanced diet. You can enjoy these chicken strips as part of a nutritious meal by pairing them with vegetables or a fresh salad.
Storage
Store cooked hand-breaded chicken strips in an airtight container and refrigerate within two hours, keeping them at or below 40degF (4degC) to maintain optimal freshness and safety. To reheat, place your strips on a wire rack in the oven at 375degF (190degC) for 10-15 minutes to preserve their crispy, golden breadcrumb crust. Avoid storing chicken strips at room temperature for extended periods to prevent bacterial growth.
Variation or Alternatives
You can swap plain breadcrumbs with panko for an extra crispy texture or use crushed cornflakes to add a slightly sweet crunch. Incorporate grated Parmesan cheese or finely chopped fresh herbs like parsley or thyme into the breadcrumb mixture to boost flavor complexity. For a healthier version, bake the breaded chicken strips on a wire rack at 400degF (200degC) for 20 minutes, flipping halfway through for even browning. Your dish will maintain a satisfying crunch while cutting down on oil.
Allergies
Hand-Breaded Chicken Strips from Shoney's contain common allergens such as eggs and wheat, found in the all-purpose flour and breadcrumbs. Milk is also present, which may trigger reactions in those with dairy sensitivities. You should be cautious if you have allergies to any of these ingredients to avoid adverse effects.
Why this recipe?
Shoney's Hand-Breaded Chicken Strips are loved for their crispy, golden exterior and juicy, tender interior that delivers a satisfying crunch with every bite. The authentic Southern breading blend adds a flavorful, seasoned crust that keeps customers coming back for more. Making a copycat recipe allows you to recreate this iconic taste at home, controlling ingredients and customizing seasoning to fit Your preferences. It's a rewarding way to enjoy restaurant-quality chicken strips without the wait or expense.