Here’s a classic and crowd-pleasing recipe for Crispy Chicken Strips—juicy on the inside, golden and crunchy on the outside. Perfect for dipping, wrapping in sandwiches, or topping salads!
🍗 Crispy Chicken Strips Recipe
📋 Ingredients:
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1½ lbs (about 700 g) boneless, skinless chicken breasts or tenders
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
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1 tsp salt
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½ tsp pepper
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1 tsp garlic powder
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1 tsp paprika (optional for color)
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1½ cups all-purpose flour
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1 cup breadcrumbs or crushed cornflakes (for extra crunch)
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Oil, for frying (vegetable or canola)
👩🍳 Instructions:
1. Prep the chicken:
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Slice chicken into even strips (about 1 inch wide).
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In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika.
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Add chicken strips, cover, and marinate for at least 30 minutes (or overnight for best flavor).
2. Dredge the chicken:
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In a shallow dish, mix flour and breadcrumbs (or crushed cornflakes) together.
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Remove chicken from marinade and coat each strip well in the flour mixture. Press to adhere.
3. Fry until crispy:
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Heat 1–2 inches of oil in a deep skillet or pot over medium-high heat (about 350°F/175°C).
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Fry chicken in batches for 4–5 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C).
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Drain on paper towels.
🧂 Serve with:
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Honey mustard
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Ranch or garlic aioli
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BBQ sauce
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Buffalo or sweet chili sauce
📝 Tips:
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Want extra crunch? Double dredge the chicken (dip back in buttermilk, then into flour again).
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For oven-baked strips, spray with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
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For air fryer, cook at 400°F (200°C) for 12–14 minutes, flipping once.
Would you like a spicy version or a gluten-free alternative for these crispy chicken strips?