CRISPY CHICKEN STRIPS

by

These golden-brown delights are juicy on the inside and perfectly crisp on the outside, making them a family favorite. Serve them as a snack, appetizer, or main course with your favorite dipping sauces.

Ingredients

For the chicken strips:

  • 1 lb (450g) chicken tenders or boneless chicken breast cut into strips
  • 1 cup (240ml) buttermilk
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper

For the breading:

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) panko breadcrumbs
  • ½ cup (60g) cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • Salt and black pepper to taste

For frying:

  • Vegetable oil (for deep frying)

  • Instructions

    1. Marinate the chicken:
      • In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper.
      • Add the chicken strips, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or up to 8 hours for extra flavor).
    2. Prepare the breading station:
      • In a shallow dish, combine flour, panko breadcrumbs, cornstarch, and all the seasonings for the breading. Mix well.
    3. Coat the chicken:
      • Remove chicken strips from the buttermilk, letting excess drip off.
      • Dredge each piece in the breading mixture, pressing gently to adhere. Place coated strips on a plate.
    4. Heat the oil:
      • In a deep frying pan or pot, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
    5. Fry the chicken:
      • Fry the chicken strips in batches, avoiding overcrowding the pan. Cook for 3-4 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
      • Transfer to a plate lined with paper towels to drain excess oil.
    6. Serve:
      • Serve hot with your favorite dips, such as honey mustard, ranch, or BBQ sauce.

      • Pro Tips

        • For extra crunch, double-dip the chicken: return it to the buttermilk after the first breading, then coat it again in the breading mixture.
        • Keep cooked chicken warm in a 200°F (93°C) oven while frying the remaining batches.
        • Leftovers? Reheat in an air fryer or oven to retain crispiness.

        Enjoy your homemade crispy chicken strips! 🐔

Leave a Comment