Here’s a detailed recipe for crispy chicken strips with a crunchy coating and juicy interior.
Ingredients (Serves 4)
For the Chicken
500 g (1 lb) boneless chicken breast
Cut into strips about 1–1.5 cm (½ inch) thick
Marinade
1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
Coating
1½ cups all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp baking powder (optional, for extra crispiness)
For Frying
Vegetable oil, canola oil, or peanut oil
Step 1: Marinate the Chicken
1. Combine buttermilk, salt, pepper, garlic powder, and paprika in a bowl.
2. Add the chicken strips and coat well.
3. Cover and refrigerate for at least 1 hour, preferably 4–8 hours.
Step 2: Prepare the Coating
1. In a large bowl, mix:
Flour
Cornstarch
Salt
Pepper
Paprika
Garlic powder
Onion powder
Baking powder
2. Stir until evenly combined.
Step 3: Coat the Chicken
1. Remove chicken from the marinade.
2. Let excess marinade drip off.
3. Press each strip firmly into the flour mixture.
4. For extra-crispy strips, lightly sprinkle a few drops of marinade into the flour mixture to create small crumbs, then coat again.
5. Place coated strips on a tray and let them rest for 10 minutes.
Step 4: Fry
1. Heat oil in a deep pan to 175–180°C (350–360°F).
2. Fry a few strips at a time without overcrowding.
3. Cook for 4–6 minutes, turning occasionally.
4. The coating should be golden brown and the chicken should reach an internal temperature of 74°C (165°F).
Step 5: Drain and Serve
1. Remove from the oil.
2. Place on a wire rack or paper towels.
3. Let rest for 2–3 minutes before serving.
Dipping Sauce (Optional)
Mix:
½ cup mayonnaise
1 tbsp ketchup
1 tsp mustard
½ tsp garlic powder
A squeeze of lemon juice
Tips for Maximum Crispiness
Use cornstarch in the coating.
Marinate the chicken for several hours.
Keep oil temperature steady.
Fry in small batches.
Rest coated chicken before frying.
Serve immediately after cooking.
These chicken strips pair well with fries, coleslaw, salad, or dipping sauces such as garlic mayo, honey mustard, or spicy ketchup. 🍗