I made Fried Chicken Strips for the first time in a lazy weekend with the kids begging for something fun, and I grabbed what was around. The kitchen filled with that sizzling oil sound, and the golden crunch had everyone crowding the counter, dipping like it was a party. What I love about this recipe is how it turns basic chicken into a crispy joy that’s better than takeout, with a coating that snaps but stays juicy inside. It’s straightforward, and with a few tricks, you can nail it every time, perfect for snacks or a full meal.
Ingredients
For the chicken:
- 2 large boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
For the coating:
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For frying:
- Vegetable oil or peanut oil, enough to fill skillet or fryer halfway
For serving:
- Dipping sauces like ranch, honey mustard, or barbecue
Substitution Ideas
If buttermilk’s not in the fridge, mix regular milk with a tablespoon of lemon juice or vinegar, it works almost the same. Cornstarch in the coating can swap for rice flour, which gives a lighter crunch, I’ve tried it and it’s crispier. Paprika goes for smoked paprika if you want deeper flavor, and chicken tenderloins are easier than breasts since they’re pre-shaped for strips, a time-saver I’ve used. Panko breadcrumbs can add extra crunch, though flour and cornstarch keep it closer to traditional Fried Chicken Strips style.
Timing
- Prep time: 20 minutes
- Passive marinating time: 1 hour (optional but recommended)
- Cook time: 15 minutes
- Total time: 35 minutes active, 1 hour 35 minutes including marinating
Step-by-Step Instructions
- Marinate the Chicken
Put chicken strips in a bowl with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Stir it up to coat every piece, then cover and chill for at least 30 minutes, ideally an hour. This soaks the meat, making it tender and helping the coating stick later, I’ve skipped it and noticed the difference in juiciness. - Prepare the Coating
In a shallow dish, whisk flour, cornstarch, paprika, cayenne, salt, and pepper until even. The cornstarch cuts gluten for a crisp finish, and I’ve doubled it once for extra crunch. Set it aside near your frying spot to grab quick. - Heat the Oil
Fill a deep skillet or pot halfway with oil and heat to 350°F (175°C). Grab a thermometer if you can, too hot burns the crust before the chicken’s done, too cold soaks it up. I’ve guessed the temp once and got greasy strips, so check it. - Dredge the Chicken
Pull strips from the marinade, letting excess drip off. Coat each in the flour mix, pressing lightly so it sticks, then shake off loose bits. For double crunch, dip back in buttermilk and flour again, I’ve done that and it’s addictive. Do a batch at a time to keep the coating fresh. - Fry in Batches
Lower a few strips into the hot oil carefully, not crowding the pan or the temp drops and steams it. Fry 4 to 5 minutes until golden and cooked through, flipping if needed. A slotted spoon lifts them out easy, and I’ve used tongs once, dropping one. - Drain Properly
Set fried strips on a wire rack over a baking sheet, not paper towels, steam softens the crust. Let them cool a minute, the rack keeps air flowing, and I’ve used towels before, regretting the sogginess. - Serve Immediately
Dig in while hot with ranch, honey mustard, or barbecue dip, the contrast makes it fun. I like ranch for cool, but honey mustard sweetens it up, a mix I’ve enjoyed.
Nutritional Info
Per serving of 3 Fried Chicken Strips (about 150g):
- Calories: ~380
- Protein: 27g
- Fat: 18g
- Carbs: 25g
- Fiber: 1g
Frying adds oil and calories, but buttermilk brings calcium, and chicken’s lean protein. Moderation’s key, especially with fries or creamy dips.
Healthier Alternatives
Bake or air-fry the strips to slash fat, Harvard T.H. Chan School says baked chicken keeps nutrients and cuts saturated fat versus frying. Whole wheat or almond flour boosts fiber in the coating, I’ve tried almond and it’s lighter. Cut salt and lean on smoked paprika or cayenne for taste, a bolder way to season.
Serving Suggestions
These Fried Chicken Strips star with coleslaw, mashed potatoes, or roasted veggies, I pair with coleslaw for crunch. Wrap in salads or sliders for a twist, I’ve made sliders and they’re handy. Over waffles for chicken and waffles fun, I’ve seen it and it’s playful. Dips like ranch, buffalo, honey mustard, or garlic aioli elevate it, ranch is my classic.
Common Mistakes to Avoid
- Skipping Thermometer: Guessing oil temp leads to greasy or burnt strips, use it.
- Overcrowding Pan: Steams the coating, fry in batches.
- Skipping Marination: Leaves chicken bland inside, soak it.
- Draining on Paper Towels: Traps steam and softens crust, use a wire rack.
- Old Oil: Breaks down and tastes off, use fresh.
Storing Tips
Fridge leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for 10 minutes to crisp it back up, microwaving makes it rubbery. Freeze on a baking sheet till solid, then bag for 2 months, thaw in the fridge overnight before reheating.
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Conclusion
Cooking crispy Fried Chicken Strips at home is a small victory that feels huge. It’s cheaper than takeout, tastier, and yours to tweak. The first time I got the crunch right, it was all about watching the oil and not skipping the soak. Let me know how you serve yours, classic fries and ranch or a unique spin, share your ideas below, half the fun is swapping notes.
FAQs
Can I Make Fried Chicken Strips Ahead?
Yes, but fresh is best. Coat and fridge for 4 hours, then fry, I’ve prepped that way.
What Oil’s Best for Frying?
Peanut oil’s clean, vegetable oil’s common, skip olive oil for low smoke point, I use peanut.
Can I Use Chicken Thighs Instead of Breasts?
Yes, thighs stay juicier but cook longer, I’ve tried both.
How Do I Know They’re Done?
Thermometer at 165°F (74°C), I use it every time.
Can I Freeze Cooked Strips?
Yes, freeze after frying, reheat in oven or air fryer, fresh is ideal but frozen’s fine, I’ve done it.