Nothing beats homemade crispy chicken strips—tender on the inside, crunchy on the outside, and packed with flavor! These golden-brown beauties are way better than takeout and can be made in just 30 minutes. Whether you’re making them for lunch, dinner, game day, or a snack, they’re guaranteed to be a hit.
In this article, I’ll walk you through the best crispy chicken strips recipe, including tips, variations, and serving ideas so you can make them just the way you like!
Why You’ll Love This Recipe
Crispy & Crunchy – The coating is extra crunchy, thanks to a perfect mix of flour, cornstarch, and seasonings.
Juicy & Flavorful – The chicken is marinated for maximum tenderness and taste.
Simple Ingredients – You probably already have everything in your kitchen!
Better than Fast Food – No preservatives, just real ingredients with amazing flavor.
Fried, Baked, or Air-Fried – Choose the method that fits your preference!
Ingredients for Crispy Chicken Strips
For the Chicken:
2 large chicken breasts, cut into even strips
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon cayenne pepper (optional, for heat)
For the Breading:
1 cup all-purpose flour
½ cup cornstarch (makes them ultra-crispy)
1 teaspoon baking powder (adds lightness)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
🔹 For the Wet Batter:
2 large eggs
½ cup buttermilk (keeps the chicken moist and flavorful)
🔹 For Frying:
2 cups vegetable oil (or peanut oil for deep frying)
Step-by-Step Instructions
1. Prepare the Chicken
Slice the chicken breasts into equal-sized strips for even cooking.
Season the chicken with salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper.
Let the chicken rest for 10-15 minutes to absorb the flavors.
2. Set Up the Coating Stations
In one bowl, mix flour, cornstarch, baking powder, salt, black pepper, and paprika.
In another bowl, whisk together eggs and buttermilk.
3. Coat the Chicken for Maximum Crunch
Dip each chicken strip first in the flour mixture, then in the buttermilk-egg mix, and again in the flour mixture for a double crispy coating.
Press the flour mixture onto the chicken to create a rough, craggy texture—this is the secret to extra crunch!
4. Fry to Golden Perfection
Heat oil in a deep pan to 350°F (175°C).
Fry the chicken in small batches to prevent overcrowding.
Cook for 4-5 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
5. Serve & Enjoy!
Serve hot with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.
Pair with fries, coleslaw, or a side salad for a complete meal.
Tips for the Crispiest Chicken Strips
Cornstarch & Baking Powder – These create a light, crispy texture.
Double Coating – Dipping twice in flour gives an extra-crunchy crust.
Let the Coating Sit – Let the breaded chicken rest for 5 minutes before frying to help the breading stick better.
Maintain the Right Oil Temperature – Too low and they get greasy; too high and they burn. Keep the oil at 350°F (175°C).
Don’t Overcrowd the Pan – Fry in small batches for even cooking.
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