CRISPY CHICKEN STRIPS

Here’s a go-to recipe for Crispy Chicken Strips—golden outside, juicy inside, and packed with flavor. These are great for dipping, serving with fries, or tossing on a salad or sandwich.

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🍗 Crispy Chicken Strips

Ingredients:

For the Chicken:

• 1 lb boneless, skinless chicken breasts or tenders (sliced into strips)

• 1 cup buttermilk (or milk + 1 tbsp lemon juice)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

For the Coating:

• 1 cup all-purpose flour

• 1/2 cup cornstarch (for extra crispiness)

• 1 tsp baking powder

• 1 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

For Frying:

• Vegetable oil (enough for deep or shallow frying)

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Instructions:

1. Marinate the Chicken:

   • In a bowl, combine chicken strips with buttermilk, garlic powder, onion powder, paprika, salt, and pepper.

   • Cover and refrigerate for at least 30 minutes (or up to 4 hours).

2. Prepare the Coating:

   • In a separate bowl, mix flour, cornstarch, baking powder, paprika, salt, and pepper.

3. Heat the Oil:

   • Heat about 1 inch of oil in a large skillet or deep fryer to 350°F (175°C).

4. Coat the Chicken:

   • Remove chicken from marinade, letting excess drip off.

   • Dredge each strip in the flour mixture, pressing to coat well. For extra crunch, double dip: dip back into buttermilk, then flour again.

5. Fry the Chicken:

   • Fry chicken strips in batches (don’t overcrowd the pan) for 3–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).

   • Drain on a paper towel–lined plate or wire rack.

6. Serve:

   • Serve hot with dipping sauces like ranch, honey mustard, BBQ, or spicy mayo.

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✅ Tips:

• Want to bake instead? Spray with oil and bake at 425°F for 20–25 minutes, flipping halfway.

• For an air fryer version, cook at 400°F for 10–12 minutes, turning halfway and spraying with a little oil.

Would you like dipping sauce recipes to go with it?