Crispy chicken strips are a classic favorite loved by all ages. Whether served as a snack, appetizer, or main dish, these golden and crunchy strips are irresistibly delicious. The perfect combination of juicy, tender chicken and a crispy, flavorful coating makes them an all-time favorite. This recipe ensures a restaurant-quality taste with a homemade touch. With simple ingredients and easy steps, you can create the crispiest and most mouth-watering chicken strips right in your kitchen. Follow this foolproof recipe for a crunchy, juicy, and flavorful experience that will leave everyone asking for more.
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for spice)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 2 eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Vegetable oil for frying
Instructions:
- Prepare the Chicken: Slice the chicken breasts into thin, even strips. Pat them dry with a paper towel to remove excess moisture.
- Marinate the Chicken: In a bowl, mix buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken strips to the mixture, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for maximum flavor and tenderness).
- Prepare the Coating: In a shallow dish, combine all-purpose flour, cornstarch, baking powder, and a pinch of salt. This mixture helps create a light and extra crispy coating.
- Prepare the Egg Wash: In another bowl, whisk together eggs and milk until smooth.
- Prepare the Breadcrumb Mixture: In a separate dish, mix panko breadcrumbs, dried oregano, and dried parsley. Panko breadcrumbs add an extra crunch to the strips.
- Coat the Chicken Strips: Remove the marinated chicken from the buttermilk mixture. Dredge each strip in the flour mixture, shaking off excess. Dip it into the egg wash, ensuring full coverage. Finally, coat it with the panko mixture, pressing gently to adhere well. Repeat for all strips.
- Heat the Oil: In a deep frying pan, heat vegetable oil to 350°F (175°C). Ensure the oil is hot enough before frying to achieve the perfect crispiness.
- Fry the Chicken Strips: Carefully place the coated chicken strips into the hot oil. Fry in batches to avoid overcrowding. Cook for 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to absorb excess oil.
- Serve Hot: Let the chicken strips rest for a minute before serving. Serve with your favorite dipping sauces like honey mustard, ranch, or spicy sriracha mayo for an extra burst of flavor.
Tips for the Best Crispy Chicken Strips:
- Use buttermilk: It tenderizes the chicken and enhances the flavor.
- Double coating: Adding an extra dip in flour before the egg wash creates an ultra-crispy texture.
- Panko breadcrumbs: These provide a lighter and crunchier crust than regular breadcrumbs.
- Oil temperature: Maintain 350°F (175°C) for perfect crispiness. A thermometer helps monitor the heat.
- Drain properly: Place fried strips on a wire rack instead of paper towels to keep them from becoming soggy.
Enjoy these irresistibly crispy chicken strips that are crunchy on the outside and tender on the inside!