Got it! 🍗✨ Crispy Chicken Strips are golden on the outside, juicy inside, and perfect for dipping. You can make them fried or baked — here’s the classic fried
🔥 Crispy Chicken Strips
Ingredients (serves 4)
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1 ½ lbs chicken tenders (or chicken breasts cut into strips)
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2 cups buttermilk (or milk + 1 tbsp lemon juice)
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2 cups all-purpose flour
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1 cup breadcrumbs (panko for crunch)
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½ cup cornstarch (helps extra crispiness)
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional, for heat)
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Oil for frying (vegetable, canola, or peanut)
Instructions
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Marinate Chicken
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Place chicken strips in a bowl with buttermilk.
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Refrigerate for at least 30 minutes (up to overnight) for tenderness.
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Prepare Coating
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In a shallow bowl, mix flour, breadcrumbs, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
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Coat Strips
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Remove chicken from buttermilk, letting excess drip off.
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Dredge in flour mixture, pressing to coat well.
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(For extra crunch, dip back into buttermilk, then coat in flour mixture again.)
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Fry
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Heat oil to 350°F (175°C) in a deep skillet or fryer.
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Fry chicken strips in batches for 5–6 minutes, turning once, until golden brown and cooked through (internal temp 165°F / 74°C).
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Place on paper towels or wire rack to drain.
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Serve
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Serve hot with ranch, honey mustard, BBQ sauce, or your favorite dip.
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🌟 Variations:
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Oven-baked: Bake at 400°F (200°C) for 18–20 minutes, flipping halfway, until crispy.
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Air fryer: Spray strips with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
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Spicy version: Add hot sauce to the buttermilk marinade or increase cayenne in the coating.
Would you like me to also give you a KFC-style seasoned crispy chicken strip with their signature spice blend? 🍗