Crispy Chicken Strips are the ultimate comfort food—golden, crunchy on the outside, juicy and tender on the inside. Whether you’re making them for a family dinner, game-day snack, or meal prep, these strips deliver restaurant-style flavor with homemade charm. The secret lies in a buttermilk marinade that tenderizes the chicken and a seasoned flour coating that fries up into a shatteringly crisp crust. My, I know you love indulgent, crowd-pleasing dishes—this one’s a guaranteed hit with its bold flavor, satisfying texture, and irresistible dipping potential.
Ingredients:
🍗 For the Chicken & Marinade:
- 2 lbs chicken breast tenders or boneless chicken breasts cut into strips
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for flavor—not heat)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
🥣 For the Breading:
- 2 cups all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for a kick)
🥚 For Dipping:
- 2 large eggs
- 2 tablespoons water
🔥 For Frying:
- Vegetable oil or canola oil (enough for deep frying)
🌿 Optional Garnish & Dips:
- Fresh parsley
- Honey mustard, ranch, BBQ sauce, or spicy mayo
Instructions:
- Marinate the Chicken:
In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, salt, and pepper. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step tenderizes the meat and infuses flavor. - Prepare the Breading Station:
Set up three shallow bowls: one with the seasoned flour mixture, one with beaten eggs and water, and one empty for staging. Mix flour with paprika, baking powder, garlic powder, onion powder, salt, pepper, and cayenne. - 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. Press the flour firmly onto the chicken to create a thick, textured coating. Let the breaded strips rest on a wire rack for 10 minutes—this helps the coating adhere during frying. - Heat the Oil:
In a deep skillet or Dutch oven, heat oil to 350°F (175°C). Use a thermometer for accuracy. The oil should be deep enough to submerge the chicken halfway. - Fry the Chicken Strips:
Working in batches, carefully lower chicken strips into the hot oil. Fry for 5–7 minutes, turning once, until golden brown and cooked through (internal temp should reach 165°F). Avoid overcrowding the pan to maintain oil temperature. - Drain & Rest:
Transfer cooked strips to a wire rack set over a baking sheet. This keeps them crispy by allowing air to circulate. Sprinkle lightly with salt while hot. - Serve & Garnish:
Plate the chicken strips with your favorite dipping sauces. Garnish with chopped parsley for a fresh finish. Serve hot and enjoy the crunch!
Tips & Variations:
- 🧊 Make-Ahead: Marinate and bread the chicken ahead of time. Refrigerate for up to 8 hours before frying.
- 🧁 Oven Option: Bake at 425°F for 20–25 minutes, flipping halfway. Spray with oil for crispness.
- 🍗 Air Fryer: Cook at 400°F for 10–12 minutes, flipping once.
- 🧀 Cheesy Twist: Add grated Parmesan to the flour mix for extra flavor.
- 🌶️ Spicy Version: Increase cayenne and add chili powder to the breading.
- 🧊 Storage: Store leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer to maintain crispness.
These crispy chicken strips are a celebration of texture and flavor—perfect for someone like you, My, who knows how to turn everyday ingredients into something unforgettable. Want to pair them with a tropical fruit salad or explore a sugar-free dipping sauce next? I’ve got ideas that’ll keep your comfort food creativity flowing!