There’s nothing quite like a batch of Crispy Homemade Chicken Strips fresh from the kitchen. Tender strips of chicken are soaked in a flavorful marinade, coated in a seasoned flour mixture, and fried until beautifully golden and crunchy on the outside while remaining juicy and tender inside.
They’re perfect for family dinners, weekend snacks, parties, or a homemade alternative to restaurant-style chicken strips. Serve them with fries, coleslaw, or your favorite dipping sauces for a complete meal.
The secret to great chicken strips is a flavorful marinade, a well-seasoned coating, and properly heated oil.
Why You’ll Love These Chicken Strips
- Crispy and crunchy exterior
- Tender, juicy chicken inside
- Easy ingredients
- Full of savory seasoning
- Perfect for kids and adults
- Great for dipping
- Easy to prepare ahead
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
For the Crispy Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, optional
For Frying
- Vegetable or canola oil, as needed
How to Make Crispy Homemade Chicken Strips
1. Cut the Chicken
Trim any excess fat from the chicken breasts.
Slice the chicken lengthwise into strips approximately 1 inch wide.
Try to keep the pieces similar in thickness so they cook evenly.
2. Marinate the Chicken
Place the chicken strips in a large bowl.
Add the buttermilk, salt, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Mix thoroughly so every piece is coated.
Cover and refrigerate for at least 30 minutes.
For even more flavor and tenderness, you can marinate the chicken for up to 8 hours.
3. Prepare the Coating
In a wide bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
Whisk everything together thoroughly.
The cornstarch helps create a lighter, crunchier crust.
4. Coat the Chicken
Remove a chicken strip from the buttermilk marinade and allow the excess to drip off.
Place it into the seasoned flour mixture.
Press the flour firmly onto the chicken.
For an extra-crispy crust, dip the chicken back into the buttermilk and then into the flour mixture a second time.
Press the coating firmly onto the surface to create plenty of texture.
Place the coated chicken strips on a clean tray.
Allow them to rest for about 5–10 minutes before frying. This helps the coating adhere better.
5. Heat the Oil
Pour enough oil into a deep, heavy-bottomed skillet or saucepan to allow the chicken strips to cook without touching the bottom.
Heat the oil to approximately 350°F (175°C).
A kitchen thermometer makes it much easier to maintain the correct temperature.
If the oil is too cool, the chicken can become greasy. If it is too hot, the coating can brown before the chicken is cooked through.
6. Fry the Chicken Strips
Carefully place several coated chicken strips into the hot oil.
Don’t overcrowd the pan because this can dramatically reduce the oil temperature.
Fry for approximately 4–6 minutes per side, depending on the thickness of the strips.
Turn them occasionally so they cook evenly.
The coating should become deep golden brown and crisp.
The chicken should reach an internal temperature of 165°F (74°C).
7. Drain the Chicken
Remove the cooked chicken strips using tongs or a slotted spoon.
Place them on a wire rack set over a baking sheet so excess oil can drain away while air circulates around the crust.
This helps keep the coating crisp.
Avoid stacking the hot chicken strips directly on top of each other because trapped steam can soften the crust.
Tips for Extra-Crispy Chicken Strips
Use cornstarch
Adding cornstarch to the flour creates a lighter, crunchier coating.
Double coat
For a thicker restaurant-style crust, dip the chicken in the marinade and flour twice.
Don’t skip the resting time
Allowing the coated chicken to rest for several minutes helps the coating adhere.
Maintain the oil temperature
Try to keep the oil around 350°F (175°C) throughout cooking.
Don’t overcrowd the pan
Cook in batches if necessary.
Drain on a rack
A wire rack keeps the underside from becoming soggy.
Oven-Baked Chicken Strips
If you’d rather avoid deep frying, you can bake the strips.
Preheat your oven to 425°F (220°C).
Place the coated chicken strips on a lightly greased wire rack positioned over a baking sheet.
Lightly spray or brush the coating with oil.
Bake for approximately 20–25 minutes, turning halfway through.
Cook until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.
Air Fryer Chicken Strips
Preheat the air fryer to 400°F (200°C).
Lightly spray the coated chicken strips with cooking oil.
Arrange them in a single layer without overcrowding.
Air fry for approximately 10–14 minutes, turning halfway through.
Check the thickest pieces with a thermometer to ensure they reach 165°F (74°C).
Dipping Sauce Ideas
Homemade chicken strips are even better with a good dipping sauce.
Try:
- Honey mustard
- Garlic mayonnaise
- Spicy mayonnaise
- Barbecue sauce
- Sweet chili sauce
- Ranch-style dressing
- Ketchup
- Creamy buffalo-style sauce
A simple honey mustard made with honey, mustard, and mayonnaise is particularly delicious with the crispy coating.
What to Serve With Chicken Strips
Turn your chicken strips into a complete meal by serving them with:
- French fries
- Potato wedges
- Coleslaw
- Corn on the cob
- Garden salad
- Mashed potatoes
- Pickles
- Steamed vegetables
You can also chop the strips and add them to wraps, sandwiches, salads, or rice bowls.
Make-Ahead Instructions
The chicken can be marinated several hours ahead of time.
You can also prepare the seasoned flour mixture in advance and store it in a sealed container.
For the crispiest results, coat the chicken shortly before cooking rather than leaving the raw coated pieces refrigerated for an extended period.
Storage
Store leftover cooked chicken strips in an airtight container in the refrigerator for up to 3–4 days.
For best results, reheat them in an oven or air fryer rather than the microwave.
Reheat at approximately 375°F (190°C) until hot and crisp.
Can You Freeze Chicken Strips?
Yes.
Allow the cooked chicken strips to cool completely.
Arrange them in a single layer and freeze until firm. Transfer them to a freezer-safe container or bag.
Reheat from frozen in an oven or air fryer until heated through and crisp.
Frequently Asked Questions
Why isn’t my coating crispy?
The oil may not have been hot enough, the pan may have been overcrowded, or the chicken may have been placed directly on paper towels where steam softened the crust.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs make especially juicy strips. Cut them into similar-sized pieces so they cook evenly.
Do I have to use buttermilk?
No. Plain yogurt thinned with a little milk can work as an alternative. You can also use regular milk with a small amount of lemon juice.
How do I know when chicken strips are done?
The safest method is to check the thickest part with an instant-read thermometer. Chicken should reach 165°F (74°C) internally.
Can I make them less spicy?
Absolutely. Simply omit the cayenne pepper.
Recipe at a Glance
Prep Time: 20 minutes
Marinating Time: 30 minutes to 8 hours
Cook Time: 15–20 minutes
Total Time: About 1 hour, excluding longer marinating
Servings: 4–6
Cuisine: American-inspired
Category: Dinner, Appetizer, Chicken
Final Thoughts
These Crispy Homemade Chicken Strips are easy enough for a weeknight meal but delicious enough for a weekend gathering. The buttermilk marinade keeps the chicken tender and flavorful, while the seasoned flour and cornstarch create that irresistible crunchy coating.
Serve them fresh and hot with your favorite dipping sauces, crispy fries, and a fresh salad for a satisfying homemade meal that the whole family will enjoy.
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