This recipe delivers juicy chicken strips with a perfectly crispy, golden-brown coating.
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1/2 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Breading:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for spice)
Instructions:
- Marinate: In a shallow dish, combine buttermilk, salt, and pepper. Add chicken strips and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Prepare Breading Station: Set up three shallow dishes. In the first, combine flour. In the second, combine panko breadcrumbs, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Bread the Chicken:
- Remove chicken strips from marinade and allow excess to drip off.
- Dredge each strip in flour, shaking off excess.
- Dip floured chicken into the breadcrumb mixture, pressing to ensure good coverage.
- Cook:
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F).
- Carefully add chicken strips in batches, avoiding overcrowding.
- Cook for 4-5 minutes per side, or until golden brown and cooked through.
- Drain: Remove cooked chicken strips from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve immediately with your favorite dipping sauces, such as honey mustard, barbecue sauce, or ranch.