Introduction
Golden, crunchy, and irresistibly juicy, these Crispy Chicken Strips are a homemade favorite that beat anything from the freezer aisle. Perfect for dipping, snacking, or piling into sandwiches and wraps, they’re seasoned just right and fried (or baked!) to crisp perfection. Family-friendly and freezer-friendly, too!
Ingredients (Serves 4)
- 1 lb (450g) boneless, skinless chicken breasts or tenders, sliced into strips
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Oil for frying (vegetable or canola)
Instructions
- Marinate the chicken:
Place chicken strips in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes (or up to overnight) to tenderize and flavor the chicken. - Set up a breading station:
In one bowl, whisk together flour, cornstarch, and all the spices.
In another bowl, beat the eggs. - Bread the chicken:
Remove chicken from the buttermilk. Dip each strip into the flour mixture, then into the egg, then back into the flour for a double coating. Press firmly to make the coating stick. - Heat the oil:
In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). Use a thermometer for best results. - Fry until golden:
Carefully lower chicken strips into the hot oil, a few at a time. Fry for 4–6 minutes, turning halfway, until golden brown and cooked through. Drain on paper towels. - Serve hot with your favorite dipping sauces like ranch, honey mustard, BBQ, or spicy mayo.
Optional Baking Instructions
- Preheat oven to 425°F (220°C). Place breaded strips on a greased or parchment-lined baking sheet.
- Spray generously with cooking spray.
- Bake for 20–25 minutes, flipping once, until crispy and cooked through.
Enjoy !
