CRISPY CHICKEN STRIPS

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Crispy Chicken Strips Recipe

Perfectly seasoned, juicy chicken strips coated in an ultra-crispy crust — fried or baked! Better than fast food, and easy enough for weeknight dinners.

⏱️ Prep Time: 20 minutes

🔥 Cook Time: 15 minutes

❄️ Optional Marinate: 30 mins – 4 hrs

🍽️ Serves: 4

🧾 Ingredients

Chicken:

  • 1½ lbs chicken tenders or boneless skinless chicken breasts (cut into strips)

  • 1 cup buttermilk (or milk + 1 tbsp lemon juice or vinegar)

  • 1 tsp hot sauce (optional, for a kick)

  • ½ tsp salt

  • ½ tsp black pepper

Coating:

  • 1½ cups all-purpose flour

  • ½ cup cornstarch (makes it extra crispy)

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp salt

  • ½ tsp black pepper

  • Optional: ½ tsp cayenne pepper for heat

For Frying:

  • Vegetable or canola oil, for frying (about 2 inches deep in a pot)

👩‍🍳 Instructions

🥛 1. Marinate the Chicken (Optional but Recommended)

  1. In a bowl, combine the chicken strips, buttermilk, hot sauce, salt, and pepper.

  2. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor and tenderness.

🥣 2. Prepare the Breading

  1. In a large shallow dish or bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.

🐔 3. Coat the Chicken

  1. Remove chicken from the marinade (let excess drip off).

  2. Dredge each strip in the flour mixture, pressing firmly to coat.

  3. For extra crispiness, dip back into the buttermilk, then into the flour mixture again (double dip = extra crunch!).

🍳 4. Fry the Chicken Strips

  1. Heat oil in a heavy pot or skillet to 350°F (175°C).

  2. Fry the strips in batches (don’t overcrowd) for 4–5 minutes, flipping once, until golden brown and internal temp is 165°F (74°C).

  3. Remove and drain on a wire rack or paper towels.

🔥 Oven-Baked Option:

  1. Preheat oven to 425°F (220°C).

  2. Place strips on a wire rack over a baking sheet.

  3. Spray lightly with oil.

  4. Bake for 18–22 minutes, flipping halfway, until golden and cooked through.

🍯 Serving Suggestions:

  • Serve with ranch, honey mustard, BBQ sauce, or spicy mayo.

  • Pair with fries, coleslaw, or salad for a full meal.

❓ Q&A – Crispy Chicken Strips

Q: Why add cornstarch to the coating?

A: Cornstarch = extra crunch! It creates a lighter, crispier crust than flour alone.

Q: Can I make these in an air fryer?

A: Yes!

  • Preheat air fryer to 400°F (200°C).

  • Spray strips with oil and cook for 10–12 minutes, flipping halfway.

  • Result: crunchy and less greasy!

Q: What cut of chicken works best?

A: Chicken tenders are ideal, but you can slice chicken breasts or thighs into strips. Just keep them even in size for uniform cooking.

Q: How do I keep the breading from falling off?

A:

  • Pat chicken dry before marinating.

  • Press firmly when dredging in flour.

  • Let the coated chicken rest on a tray for 10 minutes before frying — helps the coating stick.

Q: Can I freeze them?

A: Yes!

  • Freeze before frying: Lay breaded strips on a tray, freeze until solid, then transfer to a freezer bag.

  • To cook from frozen: Fry or bake directly — just add a few extra minutes.

Q: How do I reheat leftovers without losing the crunch?

A: Reheat in a 375°F oven or air fryer for 6–8 minutes. Avoid the microwave — it’ll make them soggy.

Q: Can I make this gluten-free?

A: Yes! Use gluten-free flour and cornstarch. Double-check any seasoning blends or sauces too.

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