Fried Chicken Strips Recipe: Fried chicken strips have a magical way of bringing smiles to everyone’s face—kids, teens, and adults alike. Their crispy golden exterior combined with juicy, tender chicken on the inside makes them irresistible. Whether you’re serving them up as a quick weeknight dinner or dishing them out at a party, chicken strips hit the spot. The best part? You don’t need to be a professional chef to make them perfectly at home.
Chicken strips are also super customizable. You can tweak the seasoning to your preference, opt for spicy versions, or serve them with an array of dipping sauces to keep things fun and flavorful. From honey mustard to spicy mayo or classic ranch, there’s no shortage of ways to enjoy them. They’re budget-friendly, easy to prepare in bulk, and great for both kids and adults—which is why they consistently top the list of favorite comfort foods.
Perfect for Any Occasion
What makes fried chicken strips so universally loved is their versatility. They’re perfect for lunch, dinner, or even as a party snack. Need something quick for a movie night or game day? Chicken strips have your back. Hosting a gathering? They’re a guaranteed crowd-pleaser. You can even toss them into salads, wrap them in tortillas for a tasty wrap, or sandwich them between buns for a killer chicken sandwich.
The appeal of chicken strips lies in their simplicity and adaptability. You don’t need a fancy setup—just a few kitchen basics, some spices, and a good frying pan. They also reheat well, making them ideal for meal prep or next-day snacks.
Ingredients Needed
For the Chicken Marinade
To achieve that mouthwatering flavor that seeps into every bite, marinating your chicken is key. Here’s what you’ll need:
- 1.5 lbs chicken breast or tenderloins, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Buttermilk is the star here—it tenderizes the chicken and ensures it stays juicy while adding a mild tang. You can marinate the chicken for a minimum of 30 minutes, but for best results, leave it overnight.
For the Breading
Getting that golden, crispy coating is all about the breading. Here’s your crispy combo:
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crunch)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs (for egg wash)
- 1 tablespoon milk
The flour and cornstarch combo gives you that ideal crunch, while the spices ensure every bite is packed with flavor. The egg wash helps the breading stick like a charm.
Optional Add-Ons and Dips
Want to take it to the next level? Consider adding these:
- Hot sauce (for spicier marinade)
- Dried herbs like thyme or oregano for more earthy flavors
- Breadcrumbs or panko for extra crunch
- Dipping sauces: Ranch, BBQ, honey mustard, spicy mayo, sriracha ketchup
These extras aren’t necessary but can definitely elevate the overall experience.
Step-by-Step Preparation Guide
Step 1: Preparing the Chicken
Start by selecting good-quality chicken breasts or tenderloins. Slice them into even-sized strips—about 1 inch wide and 3-4 inches long is ideal. This ensures they cook evenly and stay juicy. Pat the chicken dry with paper towels to remove any excess moisture. This will help the marinade stick better and make the frying process cleaner.
Consistency in strip size is key here. Uneven sizes can result in some pieces overcooking while others remain underdone. If you’re using frozen chicken, make sure it’s fully thawed before starting.
Step 2: Marinating for Flavor
In a large mixing bowl, combine the buttermilk and spices. Toss in your chicken strips and stir well to ensure every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For best flavor and texture, leave it overnight.
Marinating infuses the meat with flavor while the buttermilk tenderizes the chicken, creating that melt-in-your-mouth texture we all love. If you’re in a rush, you can reduce the marinating time, but expect a less flavorful result.
Step 3: Setting Up the Breading Station
Now that your chicken is full of flavor, it’s time to get that iconic crunchy coating ready. Set up a simple breading station using three shallow bowls:
- Bowl 1 – All-purpose flour, cornstarch, and dry seasonings mixed together.
- Bowl 2 – Beaten eggs with a splash of milk.
- Bowl 3 – Optional: For added crunch, you can include a mix of breadcrumbs or panko.
Here’s how the breading process works like a charm:
- Dredge each marinated chicken strip in the flour mixture, coating it well.
- Dip it into the egg wash, letting the excess drip off.
- Re-dredge it in the flour mixture (or breadcrumb mix if using) for a second coat. This double-dipping technique creates that thick, crispy crust we crave in great chicken strips.
Be sure not to overcrowd the bowls—bread a few strips at a time so they’re evenly coated. For best results, place the breaded strips on a wire rack and let them rest for 10-15 minutes. This drying time helps the breading stick better during frying and avoids it falling off in the oil.
Step 4: Frying the Chicken Strips
Now comes the fun part—frying! You want to use a neutral oil with a high smoke point, like vegetable oil or canola oil. Fill a deep skillet or heavy-bottomed pot with about 2 inches of oil and heat it to 350°F (175°C). Use a kitchen thermometer for precision.
Frying tips for perfection:
- Fry in batches to avoid overcrowding. Too many strips in the oil will drop the temperature and make them greasy.
- Carefully place each strip into the hot oil using tongs.
- Fry each strip for 4 to 6 minutes, turning once, until they are golden brown and crispy. Internal temperature should hit 165°F (74°C) for safety.
Once fried, transfer the strips to a wire rack over a baking sheet or a plate lined with paper towels to drain excess oil. Resist the temptation to pile them up straight away—this can make them soggy.
If you’re making a big batch and want to keep them warm, place the fried strips in an oven set to 200°F (95°C) while you finish frying the rest.
Tips for Perfect Fried Chicken Strips
Oil Temperature and Frying Time
Let’s talk oil control—one of the biggest secrets to perfect fried chicken strips. Temperature matters more than you think. If your oil is too hot, the outside will burn before the inside cooks. If it’s too cold, your strips will soak up oil and turn out greasy.
Keep that thermometer handy. Maintain an oil temp between 350°F and 375°F (175°C to 190°C) throughout. Let the oil reheat between batches if needed. Dropping in cold or wet chicken can cause sudden temperature drops, so make sure the strips are dry and at room temp before frying.
Also, never walk away from the frying pan. Chicken strips cook fast, and a few seconds can mean the difference between golden crispiness and overdone crunch.
Achieving the Crispy Golden Crust
That glorious crust doesn’t just happen—it’s all about the right technique and ingredients. Here are a few pro tips:
- Use cornstarch with flour for extra crispiness.
- Double dip: Once in flour, then egg wash, and again in flour. This builds a thick, crunchy layer.
- Let the breaded strips rest before frying. This step helps prevent the coating from sliding off.
- Shake off excess flour before dipping into the egg to avoid clumps.
- For ultra-crunchy strips, consider adding club soda to the flour mix or using panko breadcrumbs in your final dredge.
Bonus tip? A pinch of baking powder in your flour mix can add a light, airy texture to the crust.
Serving Suggestions and Storage
Best Side Dishes to Serve With
Fried chicken strips are a culinary canvas—so many delicious sides can complement them and elevate the whole meal. Whether you’re aiming for a casual dinner or a party platter, these side options will never disappoint:
- French Fries or Potato Wedges: Classic combo, crispy on the outside, soft on the inside. Season them with garlic, paprika, or Parmesan for a gourmet touch.
- Coleslaw: Its cool, tangy crunch balances out the richness of the fried chicken. Try a vinegar-based slaw for an extra zing.
- Mac and Cheese: Creamy, cheesy, and indulgent. This comfort food pairing is a surefire hit, especially for kids.
- Cornbread or Biscuits: Southern-style sides like these add a homestyle vibe to your meal. Serve warm with butter or honey.
- Salad: If you want a lighter, fresher side, go for a crisp green salad or Caesar salad. Add cherry tomatoes, cucumbers, or avocado for variety.
- Pickles or Pickled Veggies: The acidity and tanginess of pickles cut through the grease and enhance the flavor of your chicken strips.
And of course, don’t forget the dipping sauces! Here are a few must-tries:
- Ranch dressing
- Honey mustard
- Barbecue sauce
- Sweet chili sauce
- Buffalo sauce
- Garlic aioli
- Sriracha mayo
Mix and match sauces to keep things exciting and cater to different tastes at the table.
How to Store and Reheat Leftovers
Got leftovers? Don’t let them go to waste—fried chicken strips store and reheat beautifully if done right. Here’s how you can keep them fresh and crispy:
Storing:
- Let the chicken strips cool completely before storing to avoid condensation.
- Place them in an airtight container, separating layers with paper towels to absorb moisture.
- Store in the refrigerator for up to 3–4 days.
Reheating Tips:
Oven Method (Best Option):
- Preheat your oven to 375°F (190°C).
- Place strips on a wire rack over a baking sheet.
- Bake for 10–15 minutes until heated through and crispy.
Air Fryer Method:
- Preheat air fryer to 350°F (175°C).
- Heat strips for 4–5 minutes, flipping halfway.
Skillet Method:
- Heat a small amount of oil in a skillet over medium heat.
- Add chicken strips and cook until warmed and crispy, about 3–4 minutes per side.
Avoid microwaving if you want to keep that crunch. The microwave tends to make the coating soggy and chewy.
If you plan to freeze them, wrap each strip individually in foil or parchment paper, place in a ziplock bag, and store for up to 2 months. Reheat directly from frozen using the oven or air fryer.
FAQs about Fried Chicken Strips Recipe
1. What’s the best cut of chicken to use for strips?
Chicken breast is ideal for making fried chicken strips because it’s lean, tender, and easy to slice into even pieces. Chicken tenders (also called tenderloins) are another great option.
2. How do I make my chicken strips extra crispy?
For extra crispiness, double-dip the chicken in the flour mixture or breadcrumbs after the egg wash. Let the coated chicken rest for 10–15 minutes before frying to help the coating stick better.
3. Can I use an air fryer instead of deep-frying?
Yes! To make healthier chicken strips, you can air-fry them at 400°F (200°C) for about 10–12 minutes, flipping halfway. Spray lightly with oil for a golden, crispy finish.
4. What oil is best for frying chicken strips?
Use oils with high smoke points like vegetable oil, canola oil, or peanut oil. They keep the chicken crispy without burning.
5. How do I store and reheat leftovers?
Store leftover chicken strips in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to keep them crispy.
Conclusion
Fried chicken strips are more than just a quick snack—they’re a crispy, golden celebration on a plate. With a few simple ingredients and easy steps, you can create restaurant-quality strips right in your own kitchen. Whether you’re cooking for kids, feeding a crowd, or just treating yourself, this recipe is a guaranteed win.
From marinating to breading to frying, every step adds up to that perfect bite: juicy, flavorful chicken wrapped in a crunchy, satisfying crust. Serve it with your favorite sides and sauces, and you’ve got a meal that’s sure to impress.
Homemade, crispy, and oh-so-good—once you try this recipe, you’ll never go back to store-bought chicken strips again.
