Here’s a crispy, juicy chicken strips recipe that’s better than takeout 🍗✨
Crispy Chicken Strips
Ingredients
- 1½ lbs chicken tenders (or chicken breast cut into strips)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
Breading
- 1½ cups all-purpose flour
- ½ cup cornstarch (extra crunch!)
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½–1 tsp cayenne (optional)
- Salt & pepper to taste
For frying
- Vegetable or canola oil
Instructions
- Marinate the chicken
Mix buttermilk with salt, pepper, paprika, garlic powder, and onion powder.
Add chicken and marinate at least 30 minutes (up to overnight). - Prepare breading
In a shallow bowl, mix flour, cornstarch, spices, salt, and pepper. - Coat the chicken
Remove chicken from marinade, let excess drip off.
Dredge in breading, pressing firmly for a thick coating. - Fry
Heat oil to 350°F (175°C).
Fry chicken in batches 3–4 minutes per side until golden brown and cooked through. - Drain & serve
Drain on paper towels or a wire rack. Serve hot.
Dipping Sauce Ideas
- Honey mustard
- Ranch
- BBQ sauce
- Spicy mayo
- Buffalo sauce
Oven or Air Fryer Options
- Oven: Bake at 425°F (220°C) for 18–22 minutes, flip halfway
- Air fryer: 380°F (193°C) for 12–14 minutes, shaking once
Want a Nashville hot, parmesan-crusted, or gluten-free version?
