The Best Chicken Strip Recipe
Crispy on the outside, juicy on the inside, these homemade chicken strips are marinated in buttermilk, double-coated in seasoned breadcrumbs, and cooked to golden perfection. Ideal for meals, snacks, or entertaining.
Equipment
- Skillet or Air Fryer or Oven
- Mixing Bowls
Ingredients
- 2 pieces Boneless Skinless Chicken Breasts cut into strips
- 1 cup Buttermilk for marinating
- 1 cup All-Purpose Flour seasoned
- 1 cup Panko Breadcrumbs for crunch
- 1/4 cup Cornstarch
- 2 pieces Eggs beaten
- 1 tsp Garlic Powder
- 1 tsp Paprika
- to taste Salt & Pepper
- as needed Vegetable Oil for frying
Instructions
- Marinate chicken strips in buttermilk with paprika, garlic powder, salt, and pepper for at least 30 minutes.
- Set up a breading station with flour in one bowl, eggs in another, and a mix of breadcrumbs and cornstarch in a third.
- Dredge marinated chicken in flour, dip in egg, then coat with breadcrumb mixture. Repeat egg and breadcrumb for extra crunch.
- Fry in 350°F oil for 4–5 minutes or bake at 400°F for 20–25 minutes or air-fry at 375°F for 12–15 minutes, flipping halfway.
- Serve hot with your favorite dipping sauces.
Notes
Pair with sauces like ranch, honey mustard, or spicy sriracha mayo. For a gluten-free version, substitute almond flour and rice crackers for flour and breadcrumbs.