Crispy chicken strips are the perfect blend of tender chicken and a crunchy, flavorful coating. Whether you’re preparing them for a family dinner, game day snacks, or a casual gathering with friends, these chicken strips are sure to impress. Paired with your favorite dipping sauce, they offer a satisfying crunch with every bite. This recipe will guide you through creating golden-brown, crispy chicken strips that are easy to make and even easier to devour!
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Coating:
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko for extra crunch)
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for heat)
For Frying:
- Vegetable oil (canola or peanut oil work well)
Instructions:
- Prepare the Chicken:
- Start by cutting the chicken breasts into strips, about 1 inch wide. This ensures even cooking and a satisfying bite.
- In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken strips to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for better flavor and tenderness.
- Prepare the Coating:
- In a separate bowl, mix together the flour, breadcrumbs, baking powder, salt, black pepper, paprika, and cayenne pepper. This mixture will give your chicken strips that perfect crunchy coating.
- Heat the Oil:
- In a deep skillet or large frying pan, pour in enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into the oil; if it bubbles and browns quickly, it’s ready for frying.
- Coat the Chicken:
- Remove the chicken strips from the buttermilk marinade, allowing any excess to drip off. Dredge each strip in the flour and breadcrumb mixture, pressing lightly to ensure a good coating. Shake off any excess.
- Fry the Chicken Strips:
- Working in batches, carefully place the coated chicken strips into the hot oil. Fry for about 4-5 minutes on each side or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
- Drain and Serve:
- Once cooked, transfer the chicken strips to a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving.
- Dipping Sauce Suggestions:
- Serve your crispy chicken strips with a variety of dipping sauces like honey mustard, ranch, BBQ sauce, or spicy aioli for an extra kick.