Crispy Fried Chicken Strips – Better Than Takeout!
Golden on the outside, tender and juicy on the inside, these fried chicken strips are comfort food perfection. Whether served as a snack, main dish, or party finger food, they’re guaranteed to be a crowd favorite.
🧂 Ingredients (Serves 4):
- 1½ lbs boneless, skinless chicken breasts or tenders, cut into strips
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 tsp kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- Vegetable oil for frying
🍳 Instructions:
1️⃣ Marinate the Chicken:
🥛 In a bowl, combine the buttermilk and hot sauce. Add the chicken strips and marinate for at least 30 minutes, or up to 4 hours for extra tenderness.
2️⃣ Prepare the Coating:
🧂 In another bowl, mix the flour, cornstarch, salt, paprika, garlic powder, and pepper.
3️⃣ Coat the Strips:
🥣 Remove chicken from the marinade and dredge each strip in the flour mixture, pressing to adhere. Shake off any excess.
4️⃣ Heat the Oil:
🔥 Fill a deep skillet or Dutch oven with about 2 inches of vegetable oil. Heat to 350°F (175°C).
5️⃣ Fry the Chicken:
🍗 Fry the chicken in batches, about 4–5 minutes per side, until golden brown and fully cooked (internal temp should be 165°F). Drain on a paper towel–lined plate.
6️⃣ Serve Hot:
🌿 Serve immediately with dipping sauces like apricot chili, ranch, or honey mustard.
📦 Amazon Must-Haves to Help You Create the Best Fried Chicken Strips
- 🍳 Cast Iron Skillet – Maintains even heat for perfectly crisped chicken
- 🌡️ Deep Fry Thermometer – Keep your oil at the ideal frying temperature
- 🥣 Mixing Bowl Set – Great for dredging, marinating, and mess-free prep
- 🧻 Paper Towel Holder – Keep your station tidy while draining excess oil
- 🍴 Wire Rack + Sheet Pan – Let chicken rest without getting soggy
- 🛢️ Peanut Oil Gallon – High smoke point oil for golden, crispy frying
💡 Helpful Tip:
Double-dip the chicken in the buttermilk and flour mixture for an extra crispy, crunchy crust. Let the coated chicken sit for 10 minutes before frying for best texture!