Introduction
Crispy Chicken Strips are a family favorite and a true comfort food—golden brown on the outside, juicy and tender on the inside. Whether served as a snack, appetizer, or main dish, these strips are versatile and perfect with your favorite dipping sauces. The secret lies in well-seasoned breading and proper frying or baking techniques that give you the ultimate crunch without drying out the chicken.
Ingredients
For the Chicken
1 ½ lbs chicken tenders (or chicken breasts cut into strips)
1 cup buttermilk (or milk with 1 tsp lemon juice)
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
1 tsp salt
For the Coating
1 ½ cups all-purpose flour
1 cup breadcrumbs or crushed cornflakes (for extra crunch)
1 tsp paprika
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
½ tsp salt
½ tsp black pepper
For Frying
Oil for deep frying (vegetable or canola)
Instructions
Marinate the Chicken: In a bowl, mix buttermilk, garlic powder, paprika, salt, and pepper. Add chicken strips and marinate for at least 30 minutes (or overnight for best flavor).
Prepare Coating: In a shallow dish, mix flour, breadcrumbs, paprika, onion powder, cayenne, salt, and pepper.
Coat the Chicken: Remove strips from marinade, letting excess drip off. Dredge in the flour mixture, pressing to coat well.
Fry the Strips: Heat oil to 350°F (175°C). Fry chicken strips in batches for 4–6 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
Drain and Rest: Place fried strips on a wire rack or paper towels to drain excess oil.
Serve: Enjoy hot with ranch, honey mustard, barbecue sauce, or spicy mayo.
Description
These Crispy Chicken Strips deliver the perfect crunch with every bite. The breading is golden and seasoned just right, while the chicken inside stays tender and juicy. With a restaurant-style crispiness and homemade flavor, they’re satisfying enough to stand alone or pair with sides like fries, slaw, or mashed potatoes.
Tips
Marinating in buttermilk keeps chicken moist and adds subtle flavor.
Use a wire rack instead of paper towels for draining to maintain crispiness.
Don’t overcrowd the frying pan—this drops the oil temperature and makes strips greasy.
For extra crunch, double-dip: flour → buttermilk → flour again.
If baking, spray strips with cooking spray and bake at 425°F (220°C) for 20–25 minutes.
Variations
Spicy strips: Add more cayenne or hot sauce to the marinade.
Cheesy coating: Mix grated Parmesan into the flour coating.
Herb flavor: Add dried oregano, thyme, or parsley to the breading.
Gluten-free: Use rice flour and gluten-free breadcrumbs.
Asian-style: Toss fried strips in sweet chili sauce or sesame glaze.
Correction
A common mistake is frying at the wrong temperature. If the oil is too hot, the coating burns before the chicken cooks. Too cool, and the strips absorb oil and turn soggy. Always aim for 350°F. Another mistake is skipping the rest after frying—letting them sit for a couple of minutes keeps the coating crisp and prevents sogginess.
Enjoy
Serve Crispy Chicken Strips fresh from the fryer with dipping sauces of your choice. They make a crowd-pleasing appetizer, a fun finger food, or a satisfying main dish when paired with fries, salad, or coleslaw. Every bite is crunchy, juicy, and irresistible.