Here’s a foolproof recipe for Crispy Chicken Strips — golden, crunchy on the outside, juicy on the inside, and perfect for dipping or stuffing into wraps and sandwiches. 🍗🔥
🍗 Crispy Chicken Strips Recipe
📝 Ingredients (Makes ~12 strips):
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1½ lbs (700 g) chicken tenders or boneless, skinless chicken breasts cut into strips
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1 cup buttermilk (or ¾ cup milk + 1 tbsp vinegar or lemon juice)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika (optional)
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1 tsp garlic powder
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½ tsp cayenne pepper (optional for heat)
🧂 Breading:
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1 cup all-purpose flour
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½ cup cornstarch (for extra crispiness)
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½ tsp salt
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½ tsp pepper
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1 tsp paprika
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Optional: crushed cornflakes or panko for extra crunch
🍳 For Frying:
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Vegetable oil (for deep or shallow frying)
👩🍳 Instructions:
1. Marinate the Chicken
In a bowl, combine buttermilk, salt, pepper, garlic powder, paprika, and cayenne. Add chicken strips and coat well. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
2. Prepare the Breading Station
In a shallow dish, mix flour, cornstarch, salt, pepper, and paprika.
3. Bread the Chicken
Remove chicken from marinade, letting excess drip off. Dredge each strip in the flour mixture, pressing firmly to coat. For extra crispy coating, double dip: dip the floured chicken back into the buttermilk and then into the flour again.
4. Fry the Strips
Heat 1–2 inches of oil in a heavy pan to 350°F (175°C). Fry chicken in batches (don’t overcrowd the pan) for 3–5 minutes per side, or until golden brown and cooked through (internal temp should be 165°F / 74°C).
5. Drain and Rest
Place cooked strips on a wire rack or paper towels. Let rest a few minutes before serving.
🍽️ Serving Ideas:
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Serve with ranch, honey mustard, BBQ sauce, or spicy mayo
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Great in wraps, sandwiches, or on top of salads
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Pair with fries, coleslaw, or mac and cheese
🧊 To Bake or Air Fry (healthier option):
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Air Fry: 400°F (200°C) for 12–15 min, flipping halfway
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Bake: 425°F (220°C) for 20–25 min, flipping once; drizzle or spray with oil