- Cut chicken breasts into strips about ½ inch thick.
- Season with salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper.
- Let it sit while you prepare the breading and egg wash.
Step 2: Set Up the Breading Stations
- In a bowl, whisk together flour, cornstarch, salt, black pepper, and baking powder.
- In a separate bowl, whisk together eggs, buttermilk, and hot sauce.
Step 3: Coat the Chicken
- Dip each chicken strip into the flour mixture, shaking off excess.
- Dip into the egg wash, letting excess drip off.
- Coat again in the flour mixture, pressing lightly to create a thick, crispy coating.
- Place coated strips on a wire rack and let them rest for 5–10 minutes before frying (this helps the coating stick).
Step 4: Cook the Chicken
Deep Frying (Crispiest Method)
- Heat oil to 350°F (175°C) in a deep pan.
- Fry in batches for 4–5 minutes per side, until golden brown and fully cooked.
- Drain on a paper towel-lined plate or wire rack.
Baking (Healthier Option)
- Preheat oven to 400°F (200°C).
- Place strips on a greased baking sheet.
- Spray lightly with oil and bake for 18–22 minutes, flipping halfway.
Air Frying (Crispy & Healthy)
- Preheat air fryer to 375°F (190°C).
- Lightly spray chicken with oil and air-fry for 12–15 minutes, flipping halfway.
Step 5: Serve & Enjoy!
- Serve hot with dipping sauces like ranch, honey mustard, BBQ, or spicy mayo.
- Garnish with fresh parsley or a sprinkle of sea salt for extra flavor.
Serving and Storage Tips
🍗 Best served immediately for maximum crispiness.
🍗 Store leftovers in an airtight container in the fridge for up to 3 days.
🍗 Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes to keep them crispy.
🍗 Freeze uncooked chicken strips for up to 2 months—fry directly from frozen.
Variants
- Spicy Nashville Hot Strips – Toss in a spicy butter sauce made with cayenne, brown sugar, and butter.
- Parmesan Herb Chicken Strips – Add grated parmesan and Italian seasoning to the breading.
- Coconut Chicken Strips – Swap ½ cup of flour for shredded coconut for a tropical twist.
- Gluten-Free Chicken Strips – Use gluten-free flour and cornstarch for the coating.
- Korean-Style Chicken Strips – Toss in a spicy gochujang glaze for a bold flavor.
FAQ
1. Why aren’t my chicken strips crispy?
Make sure to:
✔ Use cornstarch in the flour mix for extra crunch.
✔ Let the coated chicken rest for 10 minutes before frying.
✔ Fry in hot oil (350°F) and don’t overcrowd the pan.
2. Can I make these ahead of time?
Yes! Coat the chicken and store in the fridge for up to 4 hours before frying.
3. What oil is best for frying?
Use vegetable oil, canola oil, or peanut oil for the crispiest results.
4. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and work great for strips.
5. How do I make extra crispy chicken strips?
Double-dip in the flour mixture after the egg wash for a thicker coating!
Final Thoughts
These Crispy Chicken Strips are flavor-packed, golden brown, and restaurant-worthy—perfect for any occasion! Whether you fry, bake, or air-fry, they’re sure to be a huge hit with family and friends.
