Here is a simple, reliable recipe for Crispy Chicken Strips — tender inside, crunchy outside, and perfect for dipping.
Crispy Chicken Strips
Ingredients
- 1 ½ lbs chicken breast, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the breading:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon pepper
For frying:
- Oil for frying (vegetable or canola)
Instructions
1. Marinate the Chicken
- In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika.
- Add chicken strips and coat well.
- Cover and let sit at least 30 minutes (or up to overnight).
- This keeps the meat tender and juicy.
2. Prepare the Breading
- In a separate bowl, mix flour, cornstarch, salt, paprika, onion powder, and pepper.
- Cornstarch is the key to extra crispiness.
3. Dredge the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Coat each strip in the flour mixture, pressing gently so it sticks.
- Place coated strips on a tray and let sit 5–10 minutes (helps the breading stick).
4. Fry
- Heat oil in a deep pan to 350°F (175°C).
- Fry chicken strips in batches, 4–6 minutes, turning halfway through.
- Remove when golden and crisp.
- Drain on a wire rack or paper towels.
5. Serve
- Serve hot with ranch, honey mustard, BBQ sauce, or sweet chili sauce.
Tips for Extra Crispy Strips
- Double dip: dip back into buttermilk, then flour again for a thicker crust.
- Don’t overcrowd the pan—keeps the oil hot and the strips crispy.
- For oven-baked strips: bake at 425°F (220°C) for 18–22 minutes, flipping halfway.
If you want, I can also give you spicy chicken strips, air fryer chicken strips, or KFC-style chicken strips.
