Crispy Panko Fried Chicken Strips
Crispy Panko Fried Chicken Strips
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
- 1 cup buttermilk
- 1 teaspoon hot sauce, optional
For the Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, or enough to fill pan 2-3 inches deep
Instructions
- 1
In a medium bowl, combine the chicken strips, buttermilk, and hot sauce (if using). Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
Set up your breading station: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a second shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 5 min - 3
Working in batches, remove chicken strips from the buttermilk, allowing excess to drip off. First, dredge each strip in the flour mixture, shaking off any excess. Next, dip into the beaten egg, letting excess drip. Finally, press firmly into the panko breadcrumbs, ensuring the strip is fully coated.
⏱️ 10 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add a few chicken strips to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 8 min•🌡️ 350
- 6
Remove the cooked chicken strips with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt immediately after removing from the oil, if desired. Repeat with remaining chicken strips, ensuring the oil returns to 350°F between batches.
⏱️ 7 min
- 7
Serve hot with your favorite dipping sauces.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Panko Fried Chicken Strips
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch wide strips
- 1 cup buttermilk
- 1 teaspoon hot sauce, optional
For the Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
For Frying
- 4 cups vegetable oil, or enough to fill pan 2-3 inches deep
Instructions
- 1
In a medium bowl, combine the chicken strips, buttermilk, and hot sauce (if using). Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
Set up your breading station: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a second shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 5 min - 3
Working in batches, remove chicken strips from the buttermilk, allowing excess to drip off. First, dredge each strip in the flour mixture, shaking off any excess. Next, dip into the beaten egg, letting excess drip. Finally, press firmly into the panko breadcrumbs, ensuring the strip is fully coated.
⏱️ 10 min - 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add a few chicken strips to the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 8 min•🌡️ 350 - 6
Remove the cooked chicken strips with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Season lightly with additional salt immediately after removing from the oil, if desired. Repeat with remaining chicken strips, ensuring the oil returns to 350°F between batches.
⏱️ 7 min - 7
Serve hot with your favorite dipping sauces.