Fried chicken strips recipe refers to a popular method of preparing boneless chicken pieces that are marinated, coated in seasoned flour, and deep-fried until golden and crispy. These strips are tender on the inside, crunchy on the outside, and packed with flavor a family favorite and fast-food classic made right at home.
To make Fried chicken strips recipe , you simply marinate chicken tenders in buttermilk and spices, coat them in a seasoned flour mixture, and fry until perfectly crisp. Whether served with dipping sauces, in wraps, or alongside fries, this fried chicken strips recipe is quick, easy, and always satisfying.
Fried chicken strips recipe ingredients
For the Chicken:
- 1.5 lbs chicken tenders (or boneless chicken breasts, sliced into strips)
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for spice)
For the Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crunch)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
For Frying:
- Vegetable oil or peanut oil (enough for deep or shallow frying)
Fried chicken strips recipe instructions
1. Marinate the Chicken
In a bowl, mix the buttermilk with salt, pepper, garlic powder, paprika, and cayenne. Add the chicken strips, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Prepare the Coating
In a separate bowl, mix flour, cornstarch, and all spices until well combined.
3. Heat the Oil
In a deep skillet or fryer, heat oil to 350°F (175°C). To test without a thermometer, drop in a small piece of bread it should sizzle and float.
4. Coat the Chicken
Remove the chicken from the marinade, shake off the excess, then dredge in the flour mixture. For extra crispy results, dip back into the buttermilk and re-coat in flour.
5. Fry the Chicken
Working in batches, fry chicken strips for 4–6 minutes or until golden brown and fully cooked. Avoid overcrowding the pan to maintain oil temperature.
6. Drain and Rest
Place the fried chicken strips on a wire rack or paper towel-lined plate. Let them rest for 2–3 minutes before serving.
Fried chicken strips recipe serving suggestions
- Classic Combo: Serve with fries, coleslaw, and dipping sauces like ranch, BBQ, or honey mustard.
- Buffalo Style: Toss the hot strips in buffalo sauce and serve with blue cheese dressing.
- Wrap It Up: Use the strips in a tortilla wrap with lettuce, tomatoes, and your favorite sauce.
- Healthy Twist: Serve over a fresh salad for a protein-packed lunch.
Pro Tips
- No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.
- Want more crunch? Double-dredge the chicken in the flour coating.
- Crispy every time: Use cornstarch in the coating and drain the chicken on a wire rack, not paper towels.
- Keep warm: Store cooked strips in a 200°F (95°C) oven while frying the rest.
Fried Chicken Strips Recipe FAQ
Can I make Fried chicken strips recipe in an air fryer?
Yes! Preheat the air fryer to 400°F (200°C). Spray the breaded chicken strips lightly with oil and cook for 10–12 minutes, flipping halfway, until crispy and golden.
Can I bake chicken strips instead of frying?
Absolutely. Preheat your oven to 425°F (220°C), place the coated chicken on a baking rack set over a tray, spray with oil, and bake for 20–25 minutes, flipping halfway.
What oil should I use for Fried chicken strips recipe ?
Use a neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil. Avoid olive oil, which can burn at high heat.
Can I freeze Fried chicken strips recipe ?
Yes! Freeze uncooked, breaded strips on a tray, then store in an airtight bag. Fry or bake directly from frozen just add 2 to 3 minutes to the cooking time.
How do I know when the Fried chicken strips recipe ?
The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into a strip the meat should be white and the juices clear.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 to10 minutes to curdle slightly.