Crispy Fried Chicken Strips Recipe You’ll Make on Repeat
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Crispy Fried Chicken Strips
Discover the secret to making restaurant-quality crispy fried chicken strips that will have your family requesting them again and again. This foolproof recipe delivers that perfect crunch on the outside while keeping the chicken juicy and tender on the inside. Using simple pantry ingredients and straightforward techniques, you’ll master these golden, crispy chicken tenders that work perfectly for weeknight dinners, game day snacks, or meal prep for the week ahead.
What You’ll Find in This Recipe
- Simple ingredients you likely already have
- Step-by-step instructions for perfect frying
- Pro tips for extra crispiness
- Serving suggestions and dipping sauce ideas
- Storage and reheating instructions
- Variations to customize your chicken strips
Ingredients for Crispy Fried Chicken Strips
The secret to perfect crispy fried chicken strips starts with quality ingredients and the right combination of seasonings. Here’s everything you’ll need to make this recipe that serves 4 people:
For the Chicken:
- 1½ pounds chicken tenderloins (or boneless skinless chicken breasts cut into strips)
- 1 cup buttermilk (see notes for substitution)
- 1 teaspoon hot sauce (adds flavor without making it spicy)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Coating:
- 2 cups all-purpose flour (or gluten-free flour blend)
- ½ cup cornstarch (for extra crispiness)
- 1 tablespoon baking powder (creates air bubbles for crunch)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for heat)
Additional Items:
- 2 large eggs, beaten
- Neutral oil for frying (vegetable, canola, or peanut oil)
- Wire rack and baking sheet for draining
Buttermilk Substitute: If you don’t have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until slightly thickened.
Equipment You’ll Need
- Dutch oven or heavy-bottomed pot for frying
- Cooking thermometer (highly recommended)
- Wire rack set over a baking sheet
- Tongs or slotted spoon
- 3 shallow bowls for dredging station
- Paper towels
- Measuring cups and spoons
- Mixing bowls
Preparation Steps
Step 1: Marinate the Chicken
The buttermilk marinade is crucial for tenderizing the chicken and helping the coating adhere properly.
- If using chicken breasts, slice them into even strips about ¾-inch thick.
- In a bowl, combine buttermilk, hot sauce, 1 teaspoon salt, and ½ teaspoon pepper.
- Add chicken to the buttermilk mixture, ensuring all pieces are submerged.
- Let marinate at room temperature for 30 minutes (for best results) or refrigerate for up to 4 hours.
Pro Tip: Don’t skip the marinating step! The buttermilk not only adds flavor but also contains enzymes that break down proteins in the chicken, making it more tender. The acidity also helps the coating stick better during frying.
Step 2: Set Up Your Dredging Station
A well-organized dredging station makes the coating process much easier and less messy.
- In a shallow bowl, whisk together the eggs with 2 tablespoons of water.
- In another shallow bowl, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using).
- Take 2 tablespoons of water and drizzle it into the flour mixture, then use your fingers to gently mix, creating small clumps. These clumps will create extra crispy bits on your chicken strips.
- Arrange your station in this order: marinated chicken, flour mixture, egg wash, flour mixture again, and finally a wire rack set over a baking sheet.
Step 3: Coat the Chicken
Double-dredging is the secret to that thick, crunchy coating that makes restaurant-style chicken strips so irresistible.
- Remove a chicken tender from the buttermilk, allowing excess to drip off (but don’t pat dry).
- Dredge in the flour mixture, pressing gently to ensure it adheres.
- Dip into the egg wash, allowing excess to drip off.
- Dredge again in the flour mixture, this time pressing firmly to create a thick, textured coating.
- Place on the wire rack and repeat with remaining chicken pieces.
- Let the coated chicken rest for 5-10 minutes before frying. This helps the coating adhere better.
Step 4: Fry the Chicken Strips
Maintaining the right oil temperature is crucial for achieving perfectly crispy chicken strips that aren’t greasy.
- In a Dutch oven or heavy-bottomed pot, heat 2-3 inches of oil to 350°F (use a thermometer for accuracy).
- Carefully add a few chicken strips to the hot oil, being careful not to overcrowd the pot (which would lower the oil temperature).
- Fry for 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 165°F.
- Use tongs or a slotted spoon to remove chicken to a clean wire rack set over a baking sheet (not paper towels, which can make them soggy).
- Season immediately with a light sprinkle of salt while still hot.
- Allow the oil to return to 350°F before frying the next batch.
Temperature Tip: If you don’t have a thermometer, test your oil by dropping in a small piece of bread. It should bubble vigorously and brown in about 60 seconds when the oil is at the right temperature.
Step 5: Optional Double-Fry for Extra Crispiness
For chicken strips with maximum crunch that stays crispy longer, try this restaurant technique.
- After frying all chicken strips once, let them rest on the wire rack for 5 minutes.
- Increase oil temperature to 375°F.
- Return the chicken strips to the oil and fry for an additional 1-2 minutes until deeply golden and extra crispy.
- Transfer back to the wire rack and season again if desired.
Serving Suggestions
These crispy fried chicken strips are versatile and pair well with many sides and sauces.
Dipping Sauces:
Classic Dips
- Honey Mustard
- Ranch Dressing
- BBQ Sauce
- Buffalo Sauce
Homemade Sauce Ideas
- Garlic Aioli
- Spicy Mayo
- Honey Sriracha
- Sweet Chili Sauce
International Flavors
- Curry Ketchup
- Tzatziki
- Chimichurri
- Peanut Sauce
Side Dish Pairings:
- Classic French Fries
- Coleslaw
- Macaroni and Cheese
- Cornbread
- Garlic Mashed Potatoes
- Green Salad
- Roasted Vegetables
- Baked Beans
- Potato Salad
- Corn on the Cob
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Meal Prep Ideas
These crispy chicken strips are perfect for meal prepping and can be used in various ways throughout the week:
- Chicken Strip Salad: Slice and add to a green salad with your favorite dressing
- Wraps and Sandwiches: Use in wraps with lettuce, tomato, and sauce
- Grain Bowls: Pair with quinoa or rice and roasted vegetables
- Kid’s Lunches: Pack with dipping sauce for school lunches
- Quick Dinner: Reheat and serve with a simple side for busy weeknights
Storage and Reheating Guide
Properly storing and reheating your chicken strips is key to maintaining their crispy texture.
Storage Instructions:
- Refrigerator: Store in an airtight container for up to 3 days. For best results, place paper towels between layers to absorb moisture.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. Will keep for up to 3 months.
Reheating Methods:
- Oven (Best Method): Preheat to 400°F. Place chicken strips on a wire rack over a baking sheet and heat for 10-15 minutes until crispy and heated through.
- Air Fryer: Heat at 375°F for 3-4 minutes until crispy.
- Avoid Microwave: This will make your chicken strips soggy.
Never cover warm chicken strips with foil or place them in a closed container while still hot. The trapped steam will make them soggy. Always let them cool completely on a wire rack before storing.
Pro Tips for Perfect Crispy Chicken Strips
- Room Temperature Chicken: Let marinated chicken come to room temperature before coating and frying for more even cooking.
- Oil Temperature: Maintain a steady oil temperature between 350-375°F. Too low and the chicken absorbs oil and becomes greasy; too high and it burns before cooking through.
- Don’t Overcrowd: Fry in small batches to maintain oil temperature and give pieces room to cook evenly.
- Rest Before Serving: Let chicken strips rest for 2-3 minutes after frying to allow the juices to redistribute.
- Seasoning Timing: Season with a final sprinkle of salt immediately after frying while the coating is still hot.
- Oil Filtering: You can strain and reuse the oil 2-3 times. Let it cool completely, then strain through a fine-mesh sieve lined with cheesecloth.
Recipe Variations
Customize this basic crispy fried chicken strips recipe to suit your taste preferences:
Spicy Version
Add 1 teaspoon cayenne pepper and 1 teaspoon hot paprika to the flour mixture. Marinate the chicken in hot sauce-spiked buttermilk overnight for extra heat.
Herb and Parmesan
Mix ½ cup grated Parmesan cheese and 1 tablespoon each of dried basil and oregano into the flour mixture for an Italian-inspired flavor.
Gluten-Free Option
Substitute all-purpose flour with a gluten-free flour blend. Add 1 teaspoon of xanthan gum to help with binding if your blend doesn’t already contain it.
Crispy Fried Chicken Strips Recipe
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Servings
4 servings
| Ingredients | Amount | Notes |
| Chicken tenderloins | 1½ pounds | Or chicken breasts cut into strips |
| Buttermilk | 1 cup | See recipe for substitute |
| Hot sauce | 1 teaspoon | Adds flavor, not heat |
| All-purpose flour | 2 cups | Or gluten-free blend |
| Cornstarch | ½ cup | For extra crispiness |
| Baking powder | 1 tablespoon | Creates air bubbles |
| Eggs | 2 large | Beaten |
| Seasonings | As listed | Salt, pepper, garlic powder, etc. |
| Oil for frying | 2-3 inches | Vegetable, canola, or peanut |
Instructions:
- Marinate chicken in buttermilk mixture for 30 minutes at room temperature.
- Prepare flour mixture with seasonings and create texture by adding water droplets.
- Set up dredging station: flour mixture, egg wash, flour mixture again.
- Dredge chicken in flour, then egg wash, then flour again, pressing to adhere.
- Heat oil to 350°F in a Dutch oven or heavy pot.
- Fry chicken in small batches for 3-4 minutes per side until golden and internal temperature reaches 165°F.
- Drain on wire rack and season immediately with salt.
- Optional: Double-fry at 375°F for 1-2 minutes for extra crispiness.
- Serve hot with your favorite dipping sauces.
“These chicken strips are so crispy and flavorful, my family requests them at least once a week. The double-dredging technique makes all the difference!”
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Frequently Asked Questions
Why are my chicken strips not crispy?
The most common reasons for soggy chicken strips are: oil temperature too low (should be 350-375°F), overcrowding the pan (fry in small batches), or covering the chicken while still hot (let cool on a wire rack). Also, make sure you’re creating texture in your flour mixture by adding a few drops of water.
Can I use chicken breasts instead of tenderloins?
Yes! Slice boneless, skinless chicken breasts into strips about ¾-inch thick. Try to make them uniform in size so they cook evenly. You may need to pound thicker parts of the breast to ensure even thickness.
Can I make these chicken strips without buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened. In a pinch, you could also use plain yogurt thinned with a little milk.
Can I bake these instead of frying?
Yes, though they won’t be quite as crispy. Prepare as directed, then place on a wire rack over a baking sheet. Spray or brush with oil and bake at 425°F for 15-20 minutes, flipping halfway through, until golden and internal temperature reaches 165°F.
Why You’ll Make This Crispy Fried Chicken Strips Recipe Again and Again
Once you master this crispy fried chicken strips recipe, it will become a staple in your cooking repertoire. The combination of juicy, tender chicken and that irresistibly crunchy coating is hard to beat. Whether you’re serving them for a family dinner, game day snack, or meal prepping for the week ahead, these versatile chicken strips deliver restaurant-quality results right in your own kitchen.
Remember that practice makes perfect when it comes to frying. Don’t be discouraged if your first batch isn’t picture-perfect—each time you make this recipe, you’ll get better at maintaining the right oil temperature and perfecting that golden coating. Before long, you’ll be known for making the best crispy chicken strips among your friends and family!
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