CRISPY CHICKEN STRIPS

Crispy Chicken Strips are a delicious, crunchy, and tender treat that everyone loves! Whether you’re making them for dinner, as a snack, or for a party, these chicken strips are easy to make and guaranteed to be a hit. The secret to getting them extra crispy is using a combination of breadcrumbs and a good seasoning mix, along with a double-dipping method for maximum crunch.

Here’s a simple and effective recipe for Crispy Chicken Strips:

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts (cut into strips)
• 1 cup all-purpose flour (or gluten-free flour)
• 2 large eggs (beaten)
• 1 1/2 cups panko breadcrumbs (for extra crispiness)
• 1/2 cup regular breadcrumbs (or crushed crackers for variation)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried oregano (optional)
• Salt and pepper to taste
• 1/2 cup buttermilk (or regular milk, for soaking)
• Vegetable oil (for frying)

Instructions:

1. Prep the chicken:

   • Cut the chicken breasts into strips about 1-inch wide. If they’re uneven in thickness, you can gently pound them out with a meat mallet to ensure they cook evenly.

2. Soak the chicken:

   • In a shallow bowl, pour the buttermilk (or regular milk). Season the chicken strips lightly with salt and pepper, then place them in the milk to soak for about 15-20 minutes. This helps tenderize the chicken and helps the coating stick better.

3. Prepare the breading station:

   • In one shallow dish, place the flour and season it with a pinch of salt, pepper, and 1/2 teaspoon of paprika.
   • In a second shallow dish, beat the eggs.
   • In a third shallow dish, combine the panko breadcrumbs, regular breadcrumbs, garlic powder, onion powder, paprika, and oregano. Mix well.

4. Coat the chicken:

   • Take each soaked chicken strip and dredge it first in the seasoned flour, then dip it into the beaten eggs, allowing any excess egg to drip off.
   • Finally, coat the chicken strip in the breadcrumb mixture, pressing gently to ensure it sticks well. Repeat until all the chicken strips are coated.

5. Fry the chicken:

   • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is hot enough when a breadcrumb dropped into it sizzles.
   • Working in batches, add the chicken strips to the skillet, being careful not to overcrowd the pan. Fry the chicken for 3-4 minutes on each side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C).
   • Use tongs to flip the chicken strips so they cook evenly on both sides.

6. Drain and serve:

   • Once crispy and golden brown, remove the chicken strips from the skillet and place them on a plate lined with paper towels to drain excess oil.
   • Serve the crispy chicken strips with your favorite dipping sauces like honey mustard, BBQ sauce, ranch dressing, or even a spicy sriracha mayo.

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These Crispy Chicken Strips are packed with flavor, with the perfect balance of crunch and juiciness. The panko breadcrumbs make them extra crispy, while the buttermilk marinade ensures the chicken stays moist and tender.

If you want a healthier version, you can also bake these chicken strips. Simply place them on a baking sheet lined with parchment paper, spray with cooking oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

What sauces do you usually serve with chicken strips—are you more of a classic ranch fan, or do you like to experiment with spicy or tangy dips?