Introduction
Crispy chicken strips are a classic comfort food beloved by kids and adults alike. They’re tender strips of chicken breast coated in a seasoned breading and fried (or baked/air-fried) to golden perfection. Whether served as a main dish, snack, or party finger food, they are versatile, satisfying, and always a crowd-pleaser.
Ingredients
2 pounds boneless, skinless chicken breasts (cut into strips)
2 cups buttermilk (or milk + 1 tbsp lemon juice as substitute)
2 cups all-purpose flour
1 cup breadcrumbs (panko for extra crunch, optional)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional, for heat)
2 large eggs
Oil for frying (vegetable, canola, or peanut oil)
Optional for serving: ranch, honey mustard, barbecue sauce, or spicy mayo.
Instructions
Marinate the chicken
Place chicken strips in a bowl. Cover with buttermilk, then cover and refrigerate at least 1 hour (overnight gives best flavor and tenderness).
Prepare the coating
In one shallow dish, whisk eggs.
In another dish, combine flour, breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Coat the chicken
Remove chicken from buttermilk, letting excess drip off.
Dip each strip into flour mixture → eggs → back into flour mixture for a double coating.
Fry the chicken
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry chicken strips in batches for 5–7 minutes until golden brown and cooked through (internal temp 165°F).
Place on paper towels or wire rack to drain excess oil.
Serve hot with dipping sauces of choice.
Description
These crispy chicken strips are crunchy on the outside, juicy on the inside, and perfectly seasoned. Each bite offers a flavorful crunch followed by tender chicken—ideal for dipping, snacking, or pairing with sides like fries, coleslaw, or salad.
Tips
Don’t overcrowd the pan—fry in batches to keep coating crisp.
Use a meat thermometer to ensure chicken cooks to 165°F.
Double coating (flour → egg → flour) ensures maximum crunch.
For extra crunch, mix panko breadcrumbs with flour.
To reduce grease, drain chicken on a wire rack instead of paper towels.
Variations
Spicy Chicken Strips: Add hot sauce to the egg wash or increase cayenne.
Parmesan Crust: Mix grated Parmesan into the flour/breadcrumb mixture.
Baked Chicken Strips: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Air Fryer Chicken Strips: Cook at 375°F (190°C) for 12–15 minutes, lightly spraying with oil.
Herb-Crusted: Add dried oregano, thyme, or Italian seasoning to the breading.
Correction
Too greasy: Oil was not hot enough; keep it at 350°F.
Breading falling off: Make sure chicken is dry before coating and press breading firmly.
Undercooked inside: Strips were too thick; cut evenly and check internal temperature.
Too dry: Overcooked; remove as soon as golden brown and done inside.
Enjoy
Serve these Crispy Chicken Strips fresh and hot with your favorite dipping sauces. They’re perfect for game nights, family dinners, or casual snacking, and guaranteed to disappear fast.