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Mustard Fried Chicken Strips

Juicy chicken strips marinated in a tangy yogurt-mustard mixture, lightly floured, and fried until golden and crisp. Served with a matching creamy dip for the ultimate homemade tender experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 390 kcal

Equipment

  • 1 | cutting board |
  • 1 | Sharp knife |
  • 1 | Mixing bowl |
  • 1 | Whisk |
  • 1 | Fine-mesh sieve |
  • 1 | Large skillet |
  • 1 Tongs
  • 1 | Paper towels |

Ingredients
  

  • 1.5 | lbs | chicken breasts | sliced into strips
  • 0.5 | cup | plain yogurt |
  • 3 | tbsp | yellow mustard |
  • 1 | large | egg |
  • 3 | cloves | garlic | minced
  • 1 | tsp | paprika |
  • 0.5 | tsp | black pepper |
  • 0.5 | tsp | salt |
  • 0.75 | cup | all-purpose flour |
  • 1 | | oil for frying | enough for 1/2 inch depth
  • 1 | | fresh parsley | chopped for garnish

Instructions
 

  • Slice the chicken breasts into even 1-inch-wide strips.
  • Whisk together yogurt, mustard, egg, minced garlic, paprika, salt, and pepper.
  • Add chicken strips to the marinade and toss to coat; rest 10 minutes.
  • Sift flour over the marinated chicken and toss gently to coat.
  • Heat 1/2 inch of oil in a large skillet over medium heat.
  • Fry the strips in batches for 3–4 minutes per side until deep golden.
  • Drain on paper towels and repeat with remaining chicken.
  • Garnish with chopped parsley and serve with creamy mustard dip.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven to restore crispness.
Do not overcrowd the pan while frying.
Extra marinade mixed with a little more yogurt makes a quick dipping sauce.