These crispy chicken strips are the ultimate comfort food—golden, crunchy on the outside, and juicy on the inside. Perfect for dipping, stacking in sandwiches, or serving as a crowd-pleasing appetizer, they’re marinated in buttermilk for tenderness and coated in a seasoned flour blend for that irresistible crunch. Whether you fry them for classic crispiness or bake them for a lighter twist, this recipe delivers flavor and texture that rivals your favorite fast-food joint
Ingredient
For the Marinade:
- 4 boneless, skinless chicken breasts (cut into strips)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for flavor)
For the Breading Station:
- 2 cups all-purpose flour
- 2½ teaspoons kosher salt
- ¾ teaspoon coarse ground black pepper
- ⅛ teaspoon paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon baking powder
- 2 large eggs (beaten)
For Frying:
- Neutral oil (vegetable, canola, or peanut oil), enough for deep frying
Optional Dipping Sauces:
- Honey mustard
- Ranch
- Spicy mayo
- BBQ sauce
Instructions
1. Prep the Chicken:
- Slice the chicken breasts lengthwise into even strips, about ½ inch thick.
- In a large bowl, combine the buttermilk and hot sauce. Add the chicken strips and stir to coat.
- Cover and let marinate at room temperature for 30 minutes. This step tenderizes the meat and infuses flavor.
2. Set Up the Breading Station:
- In one shallow bowl, whisk together the flour, salt, pepper, paprika, garlic powder, and baking powder.
- In a second bowl, beat the eggs until smooth.
3. Bread the Chicken:
- Remove chicken from the marinade (don’t pat dry—keep the buttermilk coating).
- Dredge each strip in the flour mixture, then dip into the beaten eggs, and finally back into the flour mixture for a double coat.
- Shake off excess flour and place the breaded strips on a baking sheet.
4. Fry the Chicken:
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature.
- Fry chicken strips in small batches for 5–7 minutes, turning once, until golden brown and cooked through.
- Transfer to a wire rack (not paper towels!) to drain and stay crispy.
5. Serve:
- Serve hot with your favorite dipping sauces. Garnish with chopped parsley or a sprinkle of flaky salt if desired.
💡 Tips & Variations
- Oven-Baked Option: For a lighter version, bake breaded strips at 400°F (200°C) for 20–25 minutes. Spray with oil before baking for extra crisp.
- Spicy Kick: Add cayenne pepper or chipotle powder to the flour mix for heat.
- Herb Twist: Mix dried oregano or thyme into the flour for a savory herbal note.
- Make-Ahead: Marinate and bread the chicken ahead of time, then fry just before serving.
These crispy chicken strips are a guaranteed hit—whether you’re hosting a party, feeding picky eaters, or just craving something crunchy and satisfying. Want a tropical twist next time? I can help you turn these into coconut-crusted chicken strips with pineapple dipping sauce. Just say the word!