Fried Chicken Strips are such an easy and delicious lunch! They turn out juicy on the inside and crispy on the outside thanks to the double-flour coating. They are quick to make, full of flavor, and pair beautifully with any dipping sauce you like.
Crispy Fried Chicken Strips
This is such an easy chicken recipe to make. It comes together fast and still tastes SO delicious. Plus, these crispy chicken strips pair well with just about any dipping sauce!
From my experience, soaking the chicken in buttermilk for at least 20 minutes is the secret to the best fried chicken strips. It helps make the chicken tender and juicy.
Also, the double-flour coating helps make the crust extra crispy.
I like adding a little hot sauce to the buttermilk mixture because it gives the chicken a nice flavor without making it too spicy.
For the best results, I fry the chicken strips in batches so the pan does not get overcrowded.
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. I add the baking powder to the flour to help the coating become lighter and crispier.
- 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.
I find that cutting the chicken into even strips helps them cook evenly and at the same time.
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, as this can cause the oil temperature to drop and result in soggy chicken strips instead of crispy ones.
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
To bake instead of fry, place the breaded chicken strips on a baking sheet in a single layer. Spray with cooking spray and bake in a preheated oven at 210°C / 420°F for 20–25 minutes, or until golden brown and cooked through.
How To Store Chicken Strips
To store: I find that these chicken strips taste best when served fresh, but leftovers still keep well in the fridge for 3–4 days.
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
- Curry Chicken
- Mango Habanero Wings
- Panko Breaded Chicken Breast
- Chicken Cobbler
Recipe
Crispy Fried Chicken Strips
Equipment
- Frying pan
- Measuring spoons
- Measuring cups
- Mixing bowl
Ingredients
- 4 chicken breasts , boneless skinless
- 1 teaspoon hot sauce
- 1 cup buttermilk
- 2 cups all purpose flour
- ¾ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- 2 eggs
- ½ cup vegetable oil
Instructions
- Pat the chicken dry with paper towels, then cut each chicken breast into four strips.4 chicken breasts
- In a mixing bowl, mix together buttermilk and hot sauce, and then soak the chicken for 20-30 minutes.1 cup buttermilk, 1 teaspoon hot sauce
- In a small bowl, mix flour, salt, pepper, paprika, garlic powder and baking powder and in another small bowl, add the eggs.2 cups all purpose flour, ¾ teaspoon paprika, ¾ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon baking powder, 2 eggs
- Now, dip each strip of chicken into the flour mixture, then into eggs, and then back into the flour mixture. Gently shake off the excess flour.
- 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.½ cup vegetable oil
Luann says
I made the healthier version of this recipe, I baked the chicken fingers in the oven, and they were so crunchy and delicious.