I guess we’d need to know what you define as kid friendly? Do you mean spicy or not spicy? They aren’t spicy so most kids love them! –Rachel

05.01.2026
Your recipe taught me how to make fried chicken strips successfully at the age of 70. I read your recipe and watched the video. Had made unsuccessful attempts before with other recipes but yours was the first who stressed to roll the strips in flour first, dip in the egg wash, roll in the flour again pressing down firmly to make as much of the flour stick as possible (I used the back of a large spoon), and then let sit on a platter for about 3 to 5 minutes before putting in the hot grease. Did like you said and tested the heat of the oil by dropping a pinch of flour to see if it would fizz then fried the strips without crowding them too much which would have dropped the temperature of the oil. Appreciated the hint in the video not to put the hot fried strips on paper towels because it would generate moisture but instead put them on a cookie drying rack over a rectangular pan so they could dry evenly without turning mushy. They were great! Made a batch yesterday and another today. Used skinless boneless chicken breasts. These turned out so well that I bought two family size packs of boneless skinless chicken breasts from Publix, rinsed them, sliced them into strips,and froze them in 1.5 lb freezer bags for future use. This will save me so much money that was being spent at the takeout Chicken box Store. Thank you for a great recipe!

Breading will fall off when the breading steams instead of fries. Too many piece in oil that’s too cool causes this. Turn the heat up or use an electric skillet. Your oil was too cold.