🍗 Crispy Chicken Strips
🔹 Ingredients (serves 3–4):
Chicken:
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1 lb (450g) boneless, skinless chicken breasts or tenders, cut into strips
Marinade:
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½ cup buttermilk (or ½ cup milk + 1 tsp vinegar/lemon juice)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika
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Optional: 1 tsp hot sauce
Breading:
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1 cup all-purpose flour
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½ cup cornstarch (for extra crunch)
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1 tsp salt
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1 tsp paprika
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½ tsp black pepper
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½ tsp onion powder
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Optional: pinch of cayenne pepper or chili powder
For frying:
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Oil (vegetable, canola, or peanut), enough for shallow or deep frying
👨🍳 Instructions:
1. Marinate the Chicken:
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In a bowl, mix chicken strips with buttermilk and spices.
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Cover and refrigerate for at least 30 minutes, or up to overnight for extra tenderness.
2. Prepare the Breading:
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In a separate bowl, mix flour, cornstarch, and all the seasonings.
3. Coat the Chicken:
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Remove chicken from marinade (don’t shake off too much).
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Dredge each strip in the flour mixture, pressing to coat thoroughly.
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For extra crispiness: dip coated chicken back into the marinade, then dredge in flour again (double dredge).
4. Fry:
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Heat oil in a deep skillet or pot to 350°F (175°C).
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Fry chicken in batches for 4–6 minutes, until golden brown and cooked through.
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Place on a wire rack (not paper towels) to stay crispy.
🍽️ Serving Ideas:
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Serve hot with honey mustard, ranch, BBQ, or spicy mayo.
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Add to wraps, sandwiches, or serve with fries and slaw.
🔄 Variations:
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Oven-baked: Bake at 425°F (220°C) for 20–25 min, flipping halfway. Brush with oil for better crisp.
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Air fryer: 390°F (200°C) for 12–14 min, flipping halfway.
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Make them spicy with cayenne or hot sauce, or herby with Italian seasoning.
Want a gluten-free version or one made with panko or cornflakes for an ultra-crunchy texture?