Crispy Chicken Strips Recipe

Crispy Chicken Strips are a beloved comfort food—tender chicken coated in a seasoned crust that’s fried or baked to golden perfection. These strips are crunchy on the outside, juicy on the inside, and packed with flavor from a blend of spices and herbs. Whether served with dipping sauces, tucked into wraps, or paired with fries and slaw, they’re a guaranteed crowd-pleaser.

This recipe uses boneless chicken breast or thigh meat, marinated for tenderness and flavor, then dredged in a seasoned flour mixture and optionally dipped in egg and breadcrumbs for extra crunch. You can fry them for a classic crisp or bake them for a lighter version. The result is a versatile dish that works for lunch, dinner, or snacking—and disappears fast once served.

INGREDIENTS:

For the chicken:

• 500g boneless chicken breast or thighs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon red chili flakes (optional)
• 1 tablespoon lemon juice or vinegar
• 1/4 cup plain yogurt or buttermilk (optional for marination)

For the coating:

• 1 cup all-purpose flour
• 1/2 cup cornflour (for extra crispness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano or thyme
• 1/2 teaspoon onion powder
• Optional: 1/2 teaspoon baking powder (for puffier crust)

For dipping and double coating:

• 2 eggs, beaten
• 1 cup breadcrumbs (optional for extra crunch)
• 1 tablespoon milk or water (to loosen egg mixture)

For frying:

• Oil for deep or shallow frying (canola, sunflower, or vegetable oil)

For garnish and serving:

• Fresh parsley or coriander
• Lemon wedges
• Dipping sauces: garlic mayo, ketchup, mustard, chili sauce, ranch

INSTRUCTION:

Step 1: Prepare the chicken

1. Cut chicken into strips, about 1 inch wide and 3–4 inches long.
2. Place in a bowl and add salt, pepper, garlic powder, paprika, chili flakes, lemon juice, and yogurt.
3. Mix well and let marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. This step ensures tenderness and flavor throughout.

Step 2: Prepare the coating station

1. In one bowl, mix flour, cornflour, salt, pepper, paprika, oregano, onion powder, and baking powder.
2. In another bowl, beat eggs with a splash of milk or water.
3. In a third bowl, place breadcrumbs if using.

Step 3: Coat the chicken

1. Remove chicken from marinade and let excess drip off.
2. Dredge each strip in the flour mixture, pressing gently to coat.
3. Dip into the egg mixture, then back into the flour or into breadcrumbs for extra crunch.
4. Place coated strips on a tray and let rest for 10 minutes—this helps the coating stick during frying.

Step 4: Fry the chicken

Deep frying method:

1. Heat oil in a deep pan to 170–180°C (340–360°F).
2. Fry chicken strips in batches, without overcrowding.
3. Cook for 4–6 minutes until golden brown and cooked through.
4. Remove and drain on paper towels.

Shallow frying method:

1. Heat 1/2 inch oil in a wide skillet.
2. Fry strips on medium heat, turning once, until both sides are golden and crispy.
3. Drain and keep warm.

Baking method (lighter version):

1. Preheat oven to 200°C (400°F).
2. Place coated strips on a greased baking tray.
3. Spray lightly with oil.
4. Bake for 20–25 minutes, flipping halfway, until golden and cooked through.

Step 5: Serve

1. Arrange chicken strips on a platter.
2. Garnish with chopped herbs and lemon wedges.
3. Serve hot with dipping sauces and sides.

SERVINGS:

This recipe yields 4 to 6 servings, depending on portion size. Perfect for family meals, party platters, or lunchboxes.

NOTE:

Chicken Tips

• Cut evenly: Ensures uniform cooking.
• Thighs vs breast: Thighs are juicier; breast is leaner.
• Marination: Yogurt or buttermilk tenderizes and adds flavor.
• Resting: After coating, resting helps prevent flaking during frying.

Coating Tips

• Cornflour: Adds crispness to the crust.
• Breadcrumbs: Optional but great for extra crunch.
• Double coating: Flour → egg → flour or breadcrumbs gives a thicker crust.
• Seasoning: Adjust spices to taste—add chili powder or herbs for variation.

Frying Tips

• Oil temperature: Use a thermometer or test with a small piece—should sizzle immediately.
• Batch frying: Avoid overcrowding to maintain temperature.
• Drain well: Use paper towels or a wire rack.

Baking Tips

• Crispness: Spray with oil and use high heat.
• Texture: Slightly less crunchy than frying but healthier.
• Flip halfway: Ensures even browning.

Serving Suggestions

• With sides: Fries, coleslaw, mashed potatoes, or salad.
• In wraps: Add lettuce, tomato, and sauce in a tortilla.
• As sliders: Serve in mini buns with pickles and cheese.
• For dipping: Garlic mayo, ranch, sweet chili, or mustard.

Storage and Reheating

• Refrigeration: Store in airtight container for up to 3 days.
• Freezing: Freeze uncooked coated strips or cooked ones in layers.
• Reheating: Bake or air fry to restore crispness—avoid microwaving.

Customization Ideas

• Spicy version: Add cayenne or hot sauce to marinade.
• Herbed version: Mix fresh herbs into coating.
• Cheesy crust: Add grated Parmesan to flour or breadcrumbs.
• Gluten-free: Use rice flour and gluten-free breadcrumbs.

Practical Tips

• Batch prep: Make extra and freeze for quick meals.
• Uniform size: Use a ruler or guide for consistent strips.
• Presentation: Serve on wooden boards or white platters.
• Garnish: Add microgreens or edible flowers for flair.

Mindful Cooking

• Sensory cues: Listen for sizzle, watch for golden color, and smell the savory aroma.
• Relaxation: Coating and frying is rhythmic—enjoy the process.
• Sharing joy: Perfect for communal meals—serve with warmth and generosity.
• Creative expression: Customize flavors and presentation to reflect your style.
• Seasonal twist: Add pumpkin spice in autumn or fresh herbs in spring.
• Cultural connection: Fried chicken is beloved worldwide—celebrate its versatility and heritage.