Few things are as universally loved as crispy chicken strips. Perfectly seasoned, golden-brown, and irresistibly crunchy on the outside while tender and juicy on the inside, they’re a go-to favorite for kids and adults alike. Whether served as a game-day snack, quick dinner, or lunchbox treat, Crispy Chicken Strips never go out of style.
In this article, we’ll walk you through a foolproof recipe for the crispiest chicken strips you’ve ever made, complete with tips for presentation, nutritional details, and delicious variations that’ll keep your taste buds coming back for more.
Why Homemade Chicken Strips Are Better
Sure, you can pick up a box of frozen tenders or order fast food—but making crispy chicken strips from scratch has unbeatable advantages:
- Better Flavor: You control the seasoning and spices.
- Healthier Option: Skip the additives and use fresh ingredients.
- Customizable: Make them gluten-free, spicy, or extra crispy, just the way you like.
Once you’ve tried homemade, you may never go back to store-bought again.
Crispy Chicken Strips Recipe
Ingredients (Serves 4):
- 1 ½ pounds boneless, skinless chicken breasts or tenders
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
For the Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- ½ teaspoon cayenne pepper (optional, for heat)
- Oil, for frying (vegetable or canola)
Prep Time: 15 minutes (plus 30 minutes marinating time)
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 12–16 strips, depending on size
Instructions
1. Prep the Chicken
Slice chicken breasts into strips about 1 inch wide. In a bowl, combine buttermilk, salt, garlic powder, paprika, and black pepper. Add chicken strips and toss to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for extra tenderness).
2. Prepare the Breading
In a large shallow dish, mix flour, cornstarch, baking powder, seasoned salt, and cayenne pepper. This blend gives the crust its signature crunch and golden color.
3. Heat the Oil
Pour 1–2 inches of oil into a heavy-bottomed skillet or deep fryer. Heat to 350°F (175°C). Use a thermometer for accuracy—if the oil is too cool, the chicken will get soggy.
4. Bread the Chicken
Remove chicken from the marinade and let excess buttermilk drip off. Dredge each strip in the flour mixture, pressing firmly to ensure a thick, even coating. Shake off the excess.
5. Fry Until Golden
Fry the chicken strips in batches, turning occasionally, for 4–5 minutes or until golden brown and cooked through (internal temp should be 165°F or 74°C). Don’t overcrowd the pan.
6. Drain and Serve
Transfer cooked strips to a plate lined with paper towels to drain. Serve hot with your favorite dipping sauces.
Nutritional Information (Per 3-Strip Serving)
Approximate values:
- Calories: 410
- Fat: 22g
- Carbohydrates: 28g
- Protein: 28g
- Cholesterol: 95mg
- Sodium: 480mg
Note: Nutrition will vary based on portion size and oil absorption.
Presentation Tips
- Serve on a Wooden Board: Pile strips high and pair with ramekins of dipping sauces like honey mustard, ranch, buffalo, or barbecue.
- Add Sides: Pair with fries, coleslaw, or a simple green salad for a complete meal.
- Family Style: Serve in a basket lined with parchment paper for a casual, diner-inspired presentation.
For a classy twist, garnish with fresh herbs like parsley or thyme and add lemon wedges on the side.
Variations and Customizations
- Baked Version: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway. Use a wire rack for maximum crispiness.
- Spicy Strips: Add more cayenne, or mix hot sauce into the buttermilk marinade.
- Gluten-Free: Use a gluten-free flour blend and skip the cornstarch.
- Coconut Crust: Replace part of the flour with shredded coconut for a tropical flair.
- Parmesan Crust: Mix grated Parmesan into the flour for a savory upgrade.
Tips for Perfect Chicken Strips
- Double Dredge: For extra crunch, dip the chicken in the flour, back into the buttermilk, then coat in flour again.
- Dry the Strips: Let the coated strips rest for 5 minutes before frying to help the crust adhere better.
- Maintain Oil Temperature: Use a thermometer and adjust heat between batches to keep it steady.
Final Thoughts
Crispy Chicken Strips are the ultimate comfort food—crunchy, flavorful, and satisfying. Whether you’re cooking for a crowd, prepping a kid-friendly dinner, or indulging in a midnight snack, these strips are guaranteed to please. Best of all, they’re versatile enough to make your own—spicy, cheesy, baked, or gluten-free.
Forget the drive-thru. With a few simple ingredients and easy steps, you can make restaurant-quality chicken strips right at home. So fire up the skillet, grab your favorite sauce, and get ready to enjoy every golden bite.