These Crispy Chicken Strips are perfectly seasoned and coated for a golden, crunchy exterior. They’re juicy on the inside and make for a delicious appetizer, snack, or main dish. Serve them with your favorite dipping sauces for a delightful meal that everyone will love!
Ingredients
- For the Chicken:
- 1 pound boneless, skinless chicken breasts (cut into strips)
- 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Breading:
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko for extra crispiness)
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- For Frying:
- Vegetable oil (for frying)
Instructions
- Marinate the Chicken:
- In a bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken strips and ensure they are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Prepare the Breading:
- In a shallow dish, mix the flour, breadcrumbs, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
- Coat the Chicken:
- Remove the chicken strips from the marinade, allowing excess buttermilk to drip off. Dredge each strip in the flour mixture, ensuring an even coating. Shake off any excess.
- Fry the Chicken:
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (about 350°F/175°C), carefully add the chicken strips in batches, being sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- Drain and Serve:
- Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces.
Enjoy your Crispy Chicken Strips!