Crispy Chicken Strips Recipe

These crispy chicken strips are golden, juicy, and full of flavor—perfect for dinner, game day, or a quick snack. With a crunchy coating and tender chicken inside, they’re a family favorite that pairs beautifully with your favorite dips like honey mustard, ranch, or spicy mayo. Let’s make a batch of these irresistible strips!

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts (cut into strips)

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/4 tsp cayenne pepper (optional for spice)

For the Breading:

• 1 cup all-purpose flour

• 1/2 cup cornstarch (for extra crispiness)

• 1 tsp salt

• 1/2 tsp paprika

• 1/2 tsp black pepper

For Frying:

• Oil for deep frying (vegetable or canola)

• Instructions:

  1. Marinate Chicken:

     • In a bowl, mix buttermilk with salt, pepper, paprika, garlic powder, and cayenne.

     • Add chicken strips and coat well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

  2. Prepare the Breading:

     • In another bowl, combine flour, cornstarch, salt, pepper, and paprika.

  3. Bread the Strips:

     • Remove chicken from marinade, letting excess drip off.

     • Dredge each strip in the flour mixture, pressing lightly to ensure it sticks. Shake off excess.

  4. Fry:

     • Heat oil in a deep pan or fryer to 350°F (175°C).

     • Fry chicken strips in batches for 4–6 minutes or until golden brown and cooked through.

     • Transfer to a paper towel-lined plate to drain excess oil.

  5. Serve:

     • Enjoy hot with your favorite dipping sauces like ranch, BBQ, or honey mustard.

     • Tips:

       • For extra crispy coating, double-dip: dredge the chicken, dip back into the marinade, then dredge again.

       • These can also be oven-baked or air-fried for a lighter version.

       Would you like the oven or air fryer version too?