Crispy Chicken Strips


1 lb boneless, skinless chicken breasts, cut into strips
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 cup all-purpose flour
1 cup breadcrumbs or panko for extra crispiness
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying


In a bowl, mix the buttermilk and hot sauce. Add the chicken strips, making sure they are fully submerged. Marinate in the refrigerator for at least 1 hour or overnight for best results.
In a shallow dish, combine the flour, breadcrumbs, paprika, garlic powder, salt, and pepper.
Remove the chicken strips from the buttermilk, allowing the excess to drip off.
Dredge each strip in the flour mixture, ensuring they are completely coated.
Heat the oil in a large skillet or deep fryer to 375°F (190°C).
Fry the chicken strips in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per side.
Transfer the cooked chicken strips to a paper towel-lined plate to drain any excess oil.

Freshly Made is Best: Crispy chicken strips are best enjoyed when freshly cooked, as they retain their crunchiness and juiciness.

Dipping Sauces: Serve crispy chicken strips with a variety of dipping sauces such as barbecue sauce, honey mustard, ranch dressing, or buffalo sauce to enhance the flavor and add an extra dimension to the dish.

Garnishes: Garnish your serving platter with fresh herbs like parsley or cilantro, or add a sprinkle of grated Parmesan cheese for an extra burst of flavor and visual appeal.

Accompaniments: Pair crispy chicken strips with your favorite side dishes such as French fries, coleslaw, potato wedges, or a crisp green salad for a well-rounded meal.


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