These Crispy Chicken Strips are the perfect combination of tender, juicy chicken and a crunchy, flavorful coating. Perfect for a family dinner, a party appetizer, or a quick snack, these chicken strips are sure to be a hit. Serve them with your favorite dipping sauces for a delightful experience!
Ingredients:
- Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- Marinade:
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Breading:
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for a spicy kick)
- Cooking:
- Vegetable oil for frying
Instructions:
- Marinate the Chicken:
- In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken strips to the marinade, ensuring they are fully coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
- Prepare the Breading:
- In a shallow dish, combine the all-purpose flour, panko bread crumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Mix well to ensure all the ingredients are evenly distributed.
- Bread the Chicken:
- Remove the chicken strips from the marinade, allowing any excess buttermilk to drip off.
- Coat each chicken strip in the breading mixture, pressing down firmly to ensure the coating adheres well. Place the breaded strips on a plate or baking sheet.
- Heat the Oil:
- In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of breading into it; if it sizzles and turns golden brown, the oil is ready.
- Fry the Chicken Strips:
- Carefully place a few chicken strips into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry the chicken strips for about 3-4 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Use a slotted spoon or tongs to remove the chicken strips from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the crispy chicken strips hot with your favorite dipping sauces such as honey mustard, ranch, barbecue, or buffalo sauce.
- Enjoy your delicious, homemade crispy chicken strips!
Tips:
- For extra flavor, you can add a teaspoon of dried herbs (such as thyme or oregano) to the breading mixture.
- If you prefer baking over frying, preheat your oven to 400°F (200°C) and place the breaded chicken strips on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- To make the chicken strips gluten-free, substitute the all-purpose flour and panko bread crumbs with gluten-free alternatives.
Enjoy your meal!