Chicken Strips
Crispy fried chicken strips — buttermilk-marinated, double-breaded, fried golden. The crowd-pleaser that beats fast food. Best with honey mustard, BBQ, or ranch.
Prep Time
19 min
Cook Time
15 min
Servings
2
Calories
546 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Flour1 cups
- Hot Sauce½
- Tomato Ketchup½
- Eggs1
- Breadcrumbs¼ cup
- Salt½ tsp
- Black Pepper¼ tsp
- Garlic Powder½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Flour1 cups
- Hot Sauce0.5
- Tomato Ketchup0.5
- Eggs1
- Breadcrumbs0.25 cup
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Garlic Powder0.5
Instructions
- 1
Cut 1.5 lb of boneless chicken breast into strips. Marinate in 1 cup buttermilk + 1 teaspoon salt + 1 teaspoon paprika + ½ teaspoon black pepper for at least 4 hours, ideally overnight.
- 2
Make seasoned flour: 1.5 cups flour + 2 teaspoons paprika + 1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon salt + ½ teaspoon cayenne.
- 3
Heat 3 inches of oil to 350°F.
- 4
Lift chicken strips from buttermilk, dredge in seasoned flour (press firmly), back into buttermilk briefly, then back into flour. Double dredge for the craggy crust.
- 5
Fry strips in batches (don't crowd) for 4-5 minutes total, turning once, until deep golden brown and 165°F internal.
- 6
Drain on a wire rack. Serve immediately with dipping sauces: honey mustard, BBQ, ranch, or buffalo sauce.
Watch how to make Chicken Strips
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💡 Expert Tips
- 1.Buttermilk brine overnight. Tenderizes and seasons.
- 2.Double dredge. The craggy crust comes from two coats.
- 3.350°F oil exactly. Too cool = greasy; too hot = burnt outside.
- 4.Wire rack to drain. Paper towels make bottoms soggy.
🔬 Why It Works
Chicken strips succeed with the buttermilk brine (tender and seasoned) and double dredge (craggy crispy crust). Frying at 350°F creates the vapor barrier that crisps the exterior while keeping the chicken juicy. The same fundamental technique as fried chicken, just in convenient strip form.
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