Introduction:
Crispy chicken strips are a timeless favorite—golden on the outside, juicy on the inside. Perfect for weeknight dinners, parties, or dipping in your favorite sauces, these homemade strips are far better than anything you’ll find in a box or drive-thru.
Ingredients:
- 500g (1 lb) chicken breast, cut into strips
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
- 1 cup all-purpose flour
- 1/2 cup cornflakes or breadcrumbs, crushed (optional for extra crunch)
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- Vegetable oil for frying
Instructions:
- Marinate: Place chicken strips in a bowl and pour over the buttermilk. Cover and refrigerate for at least 30 minutes (or overnight for best results).
- Prepare Coating: In a shallow dish, mix flour, crushed cornflakes/breadcrumbs (if using), paprika, garlic powder, salt, and pepper.
- Coat Chicken: Remove chicken from the buttermilk (let excess drip off), then dredge each strip in the flour mixture until well coated. Press firmly for a thicker crust.
- Heat Oil: In a deep pan or skillet, heat vegetable oil to 175°C (350°F).
- Fry: Fry the chicken strips in batches until golden brown and cooked through (about 5–7 minutes). Don’t overcrowd the pan.
- Drain: Remove strips and place on a paper towel-lined plate to drain excess oil.
- Serve: Enjoy hot with dipping sauces like honey mustard, ranch, or spicy mayo.
Enjoy ! Ready for the next recipe!
