Crispy Chicken Strips

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

For the Chicken

• 1½ lb boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the Crispy Coating

• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper, optional
• Vegetable oil, for frying

Instructions

1. Cut the chicken breasts lengthwise into evenly sized strips.
2. In a large bowl, whisk together the buttermilk, egg, salt, black pepper, garlic powder, and paprika.
3. Add the chicken strips and toss until completely coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
4. In a shallow dish, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
5. Remove one chicken strip from the marinade and let the excess drip off. Place it in the flour mixture and press the coating firmly onto every side. Repeat with the remaining chicken.
6. For an extra-craggy coating, drizzle 2 tablespoons of the marinade into the flour mixture and gently stir to create small clumps. Press these clumps onto the chicken strips.
7. Pour about 1½ inches of oil into a deep skillet. Heat it to 350°F (175°C).
8. Fry the chicken in small batches for 4–6 minutes, turning halfway through, until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
9. Transfer the strips to a wire rack or paper-towel-lined plate. Allow the oil to return to temperature before frying the next batch.
10. Serve immediately with ketchup, ranch dressing, honey mustard, or your favorite dipping sauce.

Tips

• Cornstarch makes the coating especially light and crispy.
• Cut the chicken into similar-sized strips so everything cooks evenly.
• Avoid overcrowding the pan because this lowers the oil temperature.
• Keep the oil between 340–350°F for crisp chicken that is not greasy.
• Place fried strips on a wire rack to preserve their crunchy coating.

Storage

Refrigerate leftover chicken strips in an airtight container for up to 3 days. Reheat them in an air fryer at 375°F for 4–6 minutes or in an oven at 400°F for 8–10 minutes. Avoid microwaving, as it can soften the coating.