These golden, crunchy chicken strips are perfectly seasoned and incredibly crispy on the outside while staying juicy and tender on the inside. They’re better than any restaurant version and perfect for kids and adults alike. Serve them as an appetizer, main dish, or even in wraps and salads.
Serves: 4-6 people
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Coating
- 2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For Frying
- Vegetable oil for deep frying (about 6-8 cups)
- Or 2-3 tablespoons oil for pan frying
For Serving
- Your favorite dipping sauces (honey mustard, ranch, BBQ, buffalo sauce)
- Lemon wedges
Instructions
Preparing the Chicken
- Cut the chicken: Slice chicken breasts into strips about 1/2 to 3/4 inch thick and 3-4 inches long. Try to keep them uniform in size for even cooking.
- Marinate: In a large bowl, combine buttermilk, salt, pepper, garlic powder, and paprika. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor and tenderness.
Setting Up the Coating Station
- Mix the coating: In a large shallow dish, combine flour, both types of breadcrumbs, salt, pepper, garlic powder, onion powder, paprika, cayenne (if using), oregano, and thyme. Mix well.
- Prepare workspace: Set up your coating station with the marinated chicken, the coating mixture, and a clean plate for the coated strips.
Coating the Chicken
- Remove from buttermilk: Take each chicken strip from the buttermilk, allowing excess to drip off but leaving the chicken slightly wet.
- Double coat for extra crunch: Dredge each strip in the seasoned coating mixture, pressing gently to adhere. For extra crispy strips, dip back in buttermilk and coat again.
- Rest the coating: Place coated strips on a wire rack and let them rest for 10-15 minutes. This helps the coating stick better during cooking.
Deep Frying Method
- Heat oil: In a large, heavy pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
- Fry in batches: Carefully add 4-5 strips at a time, being careful not to overcrowd. Fry for 3-4 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
- Drain: Remove with a slotted spoon and drain on paper towels or a wire rack.
Pan Frying Method
- Heat oil: Heat 2-3 tablespoons of oil in a large skillet over medium-high heat.
- Cook the strips: Add chicken strips in a single layer, working in batches. Cook for 3-4 minutes per side until golden brown and cooked through.
- Keep warm: Transfer cooked strips to a wire rack in a 200°F oven to keep warm while cooking remaining batches.
Serving
Serve immediately while hot and crispy with your favorite dipping sauces and lemon wedges on the side.
Tips for Maximum Crispiness
- Buttermilk is key: The acidity tenderizes the chicken and helps the coating stick
- Double coating: For extra crunch, do a second coating after the first one sets
- Rest period: Let coated chicken rest before cooking to help coating adhere
- Oil temperature: Maintain 350°F for optimal crispiness without burning
- Don’t overcrowd: Cook in batches to maintain oil temperature
- Wire rack: Drain on a wire rack instead of paper towels to prevent sogginess
Variations
- Spicy Buffalo Strips: Toss cooked strips in buffalo sauce
- Honey Garlic: Drizzle with honey and sprinkle with garlic powder
- Parmesan Crusted: Add 1/2 cup grated Parmesan to the coating
- Herb Crusted: Add fresh chopped herbs like parsley and rosemary
- Asian Style: Add sesame seeds and five-spice powder to coating
Baked Version (Healthier Option)
- Preheat oven to 425°F (220°C)
- Prepare baking sheet with wire rack and spray with cooking spray
- Coat chicken as directed above
- Bake for 15-20 minutes, flipping halfway through, until golden and cooked through
Dipping Sauce Ideas
- Classic Honey Mustard: Mix equal parts honey and Dijon mustard
- Ranch: Store-bought or homemade buttermilk ranch
- BBQ Sauce: Your favorite barbecue sauce
- Buffalo Sauce: Hot sauce mixed with melted butter
- Sweet and Sour: Store-bought or homemade
Storage and Reheating
- Refrigerate leftovers for up to 3 days
- Reheat in a 375°F oven for 8-10 minutes to restore crispiness
- Freeze cooked strips for up to 3 months
- Avoid microwave reheating as it makes the coating soggy
