These Crispy Chicken Strips are golden and crunchy on the outside while staying tender and juicy inside. The chicken is marinated in a flavorful seasoned mixture, coated in a crispy breadcrumb crust, and fried until perfectly golden. Serve them with your favorite dipping sauce for an irresistible homemade meal.
Ingredients
For the Chicken
- 1½ pounds (700g) boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon hot sauce, optional
For the Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper, optional
For Frying
- Vegetable or canola oil, as needed
Instructions
1. Cut and Marinate the Chicken
Cut the chicken breasts into even strips.
In a large bowl, whisk together the buttermilk, egg, garlic powder, paprika, onion powder, black pepper, salt, oregano, and hot sauce.
Add the chicken strips and toss until completely coated.
Cover and refrigerate for at least 30 minutes, or preferably 2–4 hours for more flavorful and tender chicken.
2. Prepare the Coating
In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, oregano, and cayenne pepper.
Mix well.
3. Coat the Chicken
Remove a chicken strip from the marinade and allow the excess to drip off.
Place it into the seasoned flour mixture and press the coating firmly onto the chicken.
For an extra-crispy crust, dip the coated chicken back into the buttermilk mixture and then into the flour mixture a second time.
Place the coated strips on a clean plate or wire rack and let them rest for about 5–10 minutes before frying.
4. Fry Until Golden and Crispy
Heat about 1½–2 inches of oil in a heavy skillet or deep pan to 350°F (175°C).
Carefully add the chicken strips in batches. Do not overcrowd the pan.
Fry for approximately 4–6 minutes per side, depending on thickness, until deeply golden and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the cooked strips to a wire rack or paper towel-lined plate to drain excess oil.
5. Serve
Serve the crispy chicken strips immediately with your favorite dipping sauces.
Ranch, honey mustard, barbecue sauce, buffalo sauce, or creamy garlic sauce all pair beautifully with them.
Tips for Extra-Crispy Chicken
- Cornstarch helps create a lighter, crunchier coating.
- Marinating the chicken makes it more tender and flavorful.
- Don’t overcrowd the frying pan because this can lower the oil temperature.
- Maintain the oil around 350°F (175°C) while frying.
- Place cooked strips on a wire rack rather than stacking them so the bottoms stay crispy.
- Double coating gives you an especially thick and crunchy crust.
Air Fryer Method
Preheat the air fryer to 400°F (200°C).
Lightly spray the coated chicken strips with cooking oil and arrange them in a single layer.
Air fry for approximately 10–14 minutes, turning halfway through, until golden and the internal temperature reaches 165°F (74°C).
Oven Method
Place the coated chicken strips on a wire rack set over a baking sheet.
Lightly spray with cooking oil and bake at 425°F (220°C) for approximately 18–22 minutes, turning halfway through, until golden and cooked through.
Storage
Store leftover chicken strips in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat them in an air fryer or oven until hot and crispy again rather than microwaving them.
Serving Ideas
Serve with french fries, coleslaw, potato wedges, corn on the cob, a fresh salad, or steamed vegetables for a complete meal.