🍗 Crispy Chicken Strips
Serves: 4–6 | Prep Time: 15 mins | Cook Time: 15–20 mins
Frying or Baking options included
🛒 Ingredients:
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1 ½ lbs boneless, skinless chicken breasts or tenders, cut into strips
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1 cup buttermilk (or regular milk + 1 tbsp lemon juice)
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1 ½ cups all-purpose flour
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1 cup breadcrumbs or panko (optional for extra crunch)
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1 tsp paprika
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1 tsp garlic powder
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½ 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 (optional, for heat)
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Oil for frying (vegetable, peanut, or canola)
🔥 Option 1: Fried Chicken Strips
1. Soak the Chicken
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Place chicken strips in a bowl with buttermilk. Let marinate for 30 minutes to a few hours (or overnight) — this tenderizes and adds flavor.
2. Prepare Breading Station
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In a shallow bowl, mix flour, breadcrumbs (if using), and all seasonings.
3. Coat the Chicken
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Remove chicken from buttermilk, letting excess drip off.
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Dredge in seasoned flour mixture, pressing to coat well.
4. Heat the Oil
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Heat 1–2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C).
5. Fry in Batches
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Fry chicken strips for about 4–6 minutes, turning once, until golden brown and internal temp reaches 165°F (74°C).
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Drain on paper towels.
🔥 Option 2: Baked Chicken Strips
1. Preheat Oven
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Set oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly grease it.
2. Bread the Chicken
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After coating chicken as above, place strips on the prepared sheet.
3. Bake
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Lightly spray tops with cooking spray for extra crispness.
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Bake for 18–20 minutes, flipping halfway through, until golden and cooked through.
🍯 Serving Ideas:
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Dipping sauces: honey mustard, ranch, BBQ, buffalo, sriracha mayo
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Serve with fries, coleslaw, or mac and cheese
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Use leftovers in wraps, sandwiches, or salads
Want a gluten-free, air fryer, or spicy Nashville hot version?
