These crispy chicken strips are golden on the outside, juicy on the inside, and packed with flavor. Marinated in buttermilk and coated in a seasoned flour blend, they’re deep-fried to perfection and served hot with your favorite dipping sauces. Whether you’re cooking for a crowd or just treating yourself, this recipe delivers restaurant-style crunch with homemade charm.
Ingredients:
For the Marinade:
- 4 boneless, skinless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for flavor)
For the Breading:
- 2 cups all-purpose flour
- 2½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
For Dipping:
- 2 large eggs
- 2 tablespoons water
For Frying:
- Vegetable oil (enough for deep frying)
Instructions:
1. Marinate the Chicken
- Cut chicken breasts into long, even strips.
- In a large bowl, mix buttermilk and hot sauce.
- Add chicken strips, stir to coat, and let them marinate for at least 30 minutes (up to 2 hours for extra tenderness).
2. Prepare the Breading Station
- In one shallow bowl, whisk together flour, salt, pepper, paprika, garlic powder, and baking powder.
- In another bowl, beat the eggs with water.
3. Bread the Chicken
- Remove chicken from marinade, letting excess drip off.
- Dredge each strip in the flour mixture, then dip into the egg wash, and finally back into the flour mixture for a double coat.
- Press the flour gently onto the chicken to ensure a thick, crispy crust.
4. Heat the Oil
- Pour oil into a deep skillet or Dutch oven, about 3 inches deep.
- Heat to 350°F (175°C). Use a thermometer for accuracy.
5. Fry the Chicken
- Fry chicken strips in small batches for 5–7 minutes, turning once, until golden brown and cooked through.
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
6. Serve Hot
- Serve immediately with dipping sauces like honey mustard, ranch, BBQ, or spicy mayo.
Tips & Variations:
- Extra Crispy: For even more crunch, add ½ cup of cornstarch to the flour mixture.
- Spicy Kick: Mix cayenne pepper or chipotle powder into the flour blend.
- Oven Option: Bake at 400°F for 20–25 minutes, flipping halfway through.
- Air Fryer: Cook at 400°F for 10–12 minutes, flipping once.
Why You’ll Love It:
- Crispy texture that rivals fast food favorites
- Juicy, flavorful chicken thanks to the buttermilk marinade
- Easy to customize with spices and sauces
- Perfect for parties, snacks, or family dinners
If you’d like a cheesy twist or a version with herbs, I can whip that up too! Want a side dish to go with it? I’ve got ideas for that as well.