These Crispy Chicken Strips are juicy on the inside, perfectly seasoned, and coated in a golden, crunchy crust. Easy to make and packed with flavor, they’re perfect for family dinners, game-day snacks, lunches, or dipping into your favorite sauces.
Crispy Chicken Strips
Few comfort foods are as universally loved as homemade Crispy Chicken Strips. Tender strips of chicken are marinated in seasoned buttermilk, coated in a flavorful crispy breading, and fried until golden brown and irresistibly crunchy. Whether served as a main course, appetizer, or party snack, these chicken strips are guaranteed to be a hit with both kids and adults.
The secret to extra-crispy chicken lies in the seasoned double coating and a flavorful buttermilk marinade that keeps every bite juicy and delicious.
Why You’ll Love This Recipe
- Extra crispy, crunchy coating
- Juicy and tender chicken
- Easy-to-follow recipe
- Perfect for dipping sauces
- Better than restaurant versions
- Great for meal prep and parties
Recipe Information
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 4–6
Ingredients
For the Chicken
- 2 pounds chicken tenders or boneless chicken breasts, cut into strips
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Crispy Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
For Frying
- Vegetable oil, for frying
Optional Dipping Sauces
- Honey mustard
- Ranch dressing
- Barbecue sauce
- Buffalo sauce
- Garlic aioli
- Sweet chili sauce
Equipment Needed
- Large mixing bowls
- Deep skillet or Dutch oven
- Tongs
- Wire cooling rack
- Paper towels
- Meat thermometer
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine:
- Buttermilk
- Hot sauce (if using)
- Salt
- Black pepper
Add the chicken strips and toss to coat completely.
Cover and refrigerate for at least 1 hour.
For the best flavor and tenderness, marinate for up to 4 hours.
Step 2: Prepare the Coating
In a separate large bowl, whisk together:
- Flour
- Cornstarch
- Paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Cayenne pepper
- Baking powder
Mix thoroughly.
Step 3: Heat the Oil
Pour about 2 inches of oil into a deep skillet or Dutch oven.
Heat the oil to 350°F (175°C).
Maintain this temperature throughout frying for the crispiest results.
Step 4: Coat the Chicken
Remove a few chicken strips from the buttermilk mixture.
Allow excess marinade to drip off.
Press each strip firmly into the seasoned flour mixture.
For extra crunch, dip the coated chicken back into the buttermilk and then into the flour mixture a second time.
Place coated strips on a tray.
Step 5: Fry the Chicken
Carefully place several chicken strips into the hot oil.
Do not overcrowd the pan.
Fry for 4–6 minutes, turning occasionally, until golden brown and crispy.
The internal temperature should reach 165°F (74°C).
Step 6: Drain and Rest
Transfer the cooked chicken strips to a wire rack placed over a baking sheet.
Avoid placing them directly on paper towels, which can soften the coating.
Continue frying the remaining batches.
Step 7: Season Immediately
While still hot, lightly sprinkle the chicken strips with a pinch of salt for extra flavor.
Step 8: Serve
Arrange on a serving platter with your favorite dipping sauces.
Serve hot and crispy.
Serving Suggestions
These crispy chicken strips pair wonderfully with:
- French fries
- Coleslaw
- Macaroni and cheese
- Cornbread
- Potato wedges
- Garden salad
- Baked beans
Tips for Success
Use Buttermilk
Buttermilk helps tenderize the chicken and creates a flavorful coating.
Double Dredge for Extra Crunch
The second coating creates those thick, craggy crispy bits everyone loves.
Monitor Oil Temperature
If the oil is too cool, the coating absorbs oil and becomes greasy.
If it’s too hot, the coating burns before the chicken cooks through.
Use a Wire Rack
Cooling on a rack keeps the coating crispy.
Variations
Spicy Chicken Strips
Increase the cayenne pepper and add extra hot sauce to the marinade.
Parmesan Chicken Strips
Mix ½ cup grated Parmesan cheese into the flour coating.
Garlic Herb Chicken Strips
Add dried parsley, oregano, and Italian seasoning to the breading.
Air Fryer Version
Spray coated chicken strips lightly with cooking spray and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked chicken strips for up to 3 months.
Reheating
Bake at 375°F (190°C) for 10–12 minutes or air fry for 5–6 minutes until crispy and heated through.
Frequently Asked Questions
Can I use chicken breast instead of tenders?
Yes. Slice boneless chicken breasts into evenly sized strips.
Why is cornstarch added?
Cornstarch helps create a lighter, crispier coating.
Can I bake these instead of frying?
Yes. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
How do I know when the chicken is done?
Use a meat thermometer. The internal temperature should reach 165°F (74°C).
Final Thoughts
These Crispy Chicken Strips are crunchy, juicy, and packed with flavor in every bite. With a perfectly seasoned coating and tender chicken inside, they’re a homemade favorite that rivals any restaurant version. Serve them with your favorite dipping sauces and sides for a meal that’s sure to satisfy every craving.