Crispy Fried Chicken Strips

I gift this recipe to all the fried chicken lovers! My super crispy fried chicken strips are an easy recipe in which I cut the chicken breasts into strips, marinate them in buttermilk, and then fry them to perfection.

Crispy Fried Chicken Strips

Seriously, this dish is incredibly delicious! So crisp and crunchy on the outside but warm, moist, and filled with tenderness on the inside! When served with a sweet and sour dipping sauce, expect an excellent meal. Plus, this recipe is good for finger snacks!

This recipe is sooo convenient. I make this dish whenever I need a quick lunch. It's quick and easy to make yet SO delicious.

Also, it works well with any flavor of dipping sauce! I'll let you a secret: this recipe doesn't even need dipping sauce to make it taste good!

Ah, I almost forgot. My children ADORE them with french fries.

Ingredients

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Chicken Breast. I use chicken breast because it has a firmer texture than other chicken parts, so it will hold up well when breaded and fried. Plus, it's more uniform in shape and size, which will be easier to divide into four strips for this recipe.

Buttermilk. If you are wondering why buttermilk? it is Because It has acid that tenderizes the meat, giving you moist and juicy chicken.

Hot Sauce. Hot sauce is a great flavoring for your chicken breasts! It adds a tangy and spicy taste to the chicken .

Eggs. Eggs will make sure the breading stays even during the frying process.

All-Purpose Flour. All-purpose flour will provide a coating that will keep the chicken crispy. You can use whole wheat flour or cornstarch instead.

Seasonings: I used black pepper, salt, paprika and garlic powder.

Baking Powder. Both flour and baking powder ensure that fried chicken comes out crispy.

Vegetable Oil. I fry the chickens in well-heated vegetable oil.

How to Make Crispy Fried Chicken Strips?

One: Pat the chicken dry with paper towels, then cut each chicken breast into four strips.

Two: In a mixing bowl, mix together buttermilk and hot sauce, and then soak the chicken for 20-30 minutes.

Tip: Season the chicken strips in buttermilk and hot sauce ahead of time— approximately the night before you fry them. This will give your chicken enough time to be well-seasoned, and the buttermilk will have more time to tenderize your chicken to be much tender and moist.

Three: In a small bowl, mix flour, salt, pepper, paprika, garlic powder and baking powder and in another small bowl, add the eggs.

Four: Now, take one piece of the chicken out of the buttermilk marinade and dip it into the flour mixture, then into eggs, and then back into the flour mixture. Gently shake off the excess flour. Repeat with the other chicken strips.

Five: Heat the oil in a frying pan over medium high heat and fry the chicken in small batches for about 7-10 minutes or until golden brown.

Tip: Don't overcrowd the pan since doing so will cause the temperature of the oil to drop, resulting in soggy and not-so-crispy chicken fingers.

Six: Line a plate with a paper towel. Place the fried chicken in it so that they'll be drained of excess oil and viola!

Bake Them

Put the breaded chicken strips on a baking sheet in a single layer, spray with cooking spray and bake in a pre heated oven at 210C / 420F for 20-25 minutes or until golden brown and cooked through.

How To Store Chicken Strips

To store: I refrigerate them for 3-4 days in an airtight container.

Freezing: Put leftovers in a ziploc bag in the freezer and freeze for 1-2 months.

More Chicken Recipes

• Chinese Peanut Butter Chicken Recipe
• Mexican Shredded Chicken Tacos
• Easy Lime Coconut Chicken
• Chicken Katsu Curry
• Panko Breaded Chicken Breast

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