Introduction
Who doesn’t love golden, crunchy, juicy chicken strips? These homemade crispy chicken strips beat takeout any day — tender inside, perfectly seasoned, and fried (or air-fried!) to golden perfection. Serve them with your favorite dip for a family-friendly meal that disappears fast.
🧂 Ingredients
For the chicken:
1 lb (450g) boneless, skinless chicken breasts, cut into strips
1 cup buttermilk (or milk + 1 tsp lemon juice as substitute)
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
For the coating:
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
1 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp cayenne (optional, for spice)
For frying:
Oil for frying (vegetable, canola, or peanut oil)
👩🍳 Instructions
Marinate:
In a bowl, mix buttermilk, salt, pepper, paprika, and garlic powder. Add chicken strips and marinate for at least 30 minutes (up to 8 hours) in the fridge.
Prepare coating:
In a separate bowl, whisk together flour, cornstarch, salt, pepper, paprika, and cayenne.
Coat the chicken:
Remove strips from marinade, letting excess drip off. Dredge each strip in the flour mixture, pressing to make sure it sticks. For extra crunch, dip again in buttermilk and then recoat with flour.
Fry:
Heat oil to 350°F (175°C) in a deep skillet or pot. Fry chicken strips in batches for 5–6 minutes, turning occasionally, until golden brown and cooked through.
Internal temperature should reach 165°F (74°C).
Drain:
Place cooked strips on a wire rack or paper towels to drain excess oil.
Serve:
Serve hot with ketchup, ranch, honey mustard, or spicy mayo.
✨ Description
Crispy on the outside, tender and juicy inside — these chicken strips are everything you want in comfort food. Whether you’re hosting a game night, feeding the kids, or just craving something satisfying, this easy recipe hits the spot every time.
💡 Tips
For extra crispy texture, double dip the chicken in the flour mixture.
Use cornstarch in the coating — it’s the secret to light crispiness.
Don’t overcrowd the pan when frying; it lowers the oil temperature and makes the coating soggy.
Keep fried strips warm in a 200°F (93°C) oven until serving.
Try an air fryer version: Spray with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
🔄 Variations
Spicy Version: Add extra cayenne or chili powder to the coating.
Parmesan Twist: Mix ¼ cup grated Parmesan into the flour for a cheesy crust.
Gluten-Free: Use rice flour or gluten-free all-purpose blend instead of regular flour.
Baked Option: Bake at 425°F (220°C) for 18–20 minutes, flipping halfway, until golden and crisp.
✅ Correction
If your coating falls off:
👉 Make sure chicken isn’t too wet — pat dry slightly before dredging.
👉 Press flour firmly onto the strips so it sticks better.
😋 Enjoy
Serve these crispy chicken strips hot and fresh with your favorite dipping sauces, a side of fries or coleslaw, and watch them disappear in minutes. They’re crunchy, juicy, and absolutely irresistible!