This crispy shredded chicken is a tasty dish that brings some crunch to your meal! It’s made by frying shredded chicken until golden and crispy, giving it a great texture.
Perfect for topping salads or adding to tacos, this chicken is super versatile. I love making extra so I can sneak it as a snack. Just can’t resist those crunchy bites! 🍗
Key Ingredients & Substitutions
Chicken Breasts: Chicken breasts offer lean meat that shreds well. You can use thighs if you prefer a richer flavor and juicier texture. Just adjust the cooking time slightly since thighs may take a bit longer to cook.
Soy Sauce: This adds flavor and umami. If you’re avoiding soy, try coconut aminos or tamari for a gluten-free option without sacrificing taste.
Flour or Cornstarch: Both create that desirable crispy texture. Cornstarch tends to yield a crispier coating. You could substitute with almond flour or gluten-free flour for a different twist!
Spices: Garlic and onion powders enhance flavor without much effort. If you want to switch it up, add some chili powder for a kick or Italian herbs for a different flavor profile.
How Do I Get My Chicken Extra Crispy?
The key to that perfect crispy texture lies in the coating and frying technique. Here’s what to keep in mind:
- Make sure to let the shrimp marinate to absorb flavors well; this is very important.
- Dust with flour or cornstarch just before frying. A light coating helps the chicken crisp up beautifully.
- Don’t overcrowd the pan while frying. Frying in batches keeps the oil temperature up and helps achieve that golden crunch.
- Keep an eye on the oil temperature—aim for about 350°F (175°C). If it’s too cool, the chicken could turn out soggy.
- Let the fried chicken drain on paper towels, removing extra oil while keeping it crisp.
With these tips, you’ll have a crunchy chicken that’s perfect for snacking or adding to your favorite dishes! Enjoy your cooking adventure!
How to Make Crispy Shredded Chicken
Ingredients You’ll Need:
- 2 large chicken breasts
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp paprika (optional for color and slight smoky flavor)
- 1/4 cup all-purpose flour or cornstarch (for coating)
- Vegetable oil for frying
- Slices of cucumber and tomato for garnish (optional)
Time Estimate:
This dish takes about 15 minutes to prepare and an additional 20 minutes to cook, totaling approximately 35 minutes. It’s a quick and delicious option for lunch or dinner!
Step-by-Step Instructions:
1. Boil the Chicken:
Start by bringing a pot of water to a boil. Add the chicken breasts and cook them until they’re fully cooked through, about 12-15 minutes. After that, take them out of the pot and let them cool slightly.
2. Shred the Chicken:
Once the chicken is cool enough to handle, use your fingers or two forks to shred it into thin strips. Don’t worry about making it perfect; just aim for manageable pieces!
3. Marinate the Chicken:
In a mixing bowl, combine the shredded chicken with soy sauce, garlic powder, onion powder, black pepper, salt, and paprika (if using). Mix everything well to ensure the chicken is evenly coated, and let it marinate for about 15 minutes for maximum flavor.
4. Coat the Chicken:
After marinating, sprinkle the shredded chicken lightly with flour or cornstarch. This coating helps achieve that extra crispy texture we love!
5. Heat the Oil:
In a deep pan or skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches around 350°F (175°C). You can test the oil readiness by dropping a small piece of chicken batter into it—if it sizzles, you’re ready to go!
6. Fry the Chicken:
Fry the shredded chicken in small batches, making sure not to overcrowd the pan. Cook until the chicken turns golden brown and crispy, which should take about 3-5 minutes per batch.
7. Drain Excess Oil:
Using a slotted spoon, carefully transfer the crispy chicken to a plate lined with paper towels. This will absorb any excess oil, keeping your chicken crispy and delicious.
8. Serve and Enjoy!
Serve your crispy shredded chicken hot, garnished with slices of cucumber and tomato if you wish. Enjoy it as a snack, or toss it into salads, wraps, or rice dishes for an extra crunch!
With this easy recipe, you’ll have a deliciously crunchy dish that everyone will love!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and add a richer flavor. Just keep in mind that they may require a slightly longer cooking time, around 15-20 minutes, depending on their size.
What Can I Substitute for Soy Sauce?
If you’re looking for a soy-free alternative, coconut aminos are a great choice! They have a similar savory flavor. Alternatively, tamari works as a gluten-free option.
How Do I Store Leftovers?
Store any leftover crispy shredded chicken in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven for a few minutes at 350°F (175°C) to help retain its crispiness.
What’s the Best Way to Serve This Dish?
This crispy shredded chicken is versatile! It’s delicious on its own, on salads, in wraps, or even over rice. You can also use it as a topping for tacos or nachos for added crunch and flavor!