Extra Crispy Chicken Strips
Extra Crispy Chicken Strips
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds chicken breast
- 3/4 cup pickle juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Crispy Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 3 tablespoons cold water, or pickle juice, plus more as needed
- 4 cups oil, for frying, or as needed
For the Cane's-Style Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
Instructions
- 1
Prepare the chicken: Slice the chicken breasts horizontally into thinner cutlets, then cut them into small, thin strips, about 1/2-inch wide and 2-3 inches long.
⏱️ 10 min
- 2
Marinate the chicken: In a medium bowl, combine the chicken strips with 3/4 cup pickle juice, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Stir to ensure all chicken is coated. Cover the bowl and refrigerate to marinate for 1 to 2 hours.
⏱️ 5 min
- 3
Prepare the coating mix: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (if using), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon baking powder until well combined.
⏱️ 5 min
- 4
Create flour clumps: Add 3 to 4 tablespoons of cold water (or the reserved pickle juice from the marinade) to the dry coating mixture. Using your fingertips, rub the mixture together to create small, craggy flour clumps. This is key for the extra crispy texture.
⏱️ 5 min
- 5
Set up for frying: Pour enough oil into a deep pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Coat the chicken (first layer): Remove the chicken from the marinade, allowing any excess liquid to drip off slightly. Place a few chicken strips into the prepared flour mixture and toss to coat thoroughly.
⏱️ 3 min
- 7
Water dunk and second coating: Quickly dunk each flour-coated chicken strip into a bowl of cold water, ensuring it's submerged for just a second. Immediately transfer it back to the flour mixture. Press and scrunch the flour firmly onto the chicken, ensuring a thick, craggy coating. Repeat with the remaining chicken strips, working in batches.
⏱️ 7 min
- 8
First fry: Carefully lower a few coated chicken strips into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, or until golden brown and cooked through to an internal temperature of 165°F. Remove with a slotted spoon or spider and place on a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 9
Rest for extra crunch: For an even crispier result, let the fried chicken strips rest on the wire rack for 5 to 10 minutes.
⏱️ 5 min
- 10
Second fry (optional, for extra crunch): Increase the oil temperature to 375°F. Carefully return the rested chicken strips to the hot oil and fry again for 45 to 60 seconds, or until deeply golden and extra crispy. Remove and drain again.
⏱️ 5 min•🌡️ 375
- 11
Prepare the Cane's-Style Sauce: While the chicken is cooking, in a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon onion powder until smooth and well combined.
⏱️ 5 min
- 12
Serve: Serve the extra crispy chicken strips immediately with the Cane's-Style Sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Extra Crispy Chicken Strips
For the Chicken and Marinade
- 1 1/2 pounds chicken breast
- 3/4 cup pickle juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Crispy Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 3 tablespoons cold water, or pickle juice, plus more as needed
- 4 cups oil, for frying, or as needed
For the Cane's-Style Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
Instructions
- 1
Prepare the chicken: Slice the chicken breasts horizontally into thinner cutlets, then cut them into small, thin strips, about 1/2-inch wide and 2-3 inches long.
⏱️ 10 min - 2
Marinate the chicken: In a medium bowl, combine the chicken strips with 3/4 cup pickle juice, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Stir to ensure all chicken is coated. Cover the bowl and refrigerate to marinate for 1 to 2 hours.
⏱️ 5 min - 3
Prepare the coating mix: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (if using), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon baking powder until well combined.
⏱️ 5 min - 4
Create flour clumps: Add 3 to 4 tablespoons of cold water (or the reserved pickle juice from the marinade) to the dry coating mixture. Using your fingertips, rub the mixture together to create small, craggy flour clumps. This is key for the extra crispy texture.
⏱️ 5 min - 5
Set up for frying: Pour enough oil into a deep pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Coat the chicken (first layer): Remove the chicken from the marinade, allowing any excess liquid to drip off slightly. Place a few chicken strips into the prepared flour mixture and toss to coat thoroughly.
⏱️ 3 min - 7
Water dunk and second coating: Quickly dunk each flour-coated chicken strip into a bowl of cold water, ensuring it's submerged for just a second. Immediately transfer it back to the flour mixture. Press and scrunch the flour firmly onto the chicken, ensuring a thick, craggy coating. Repeat with the remaining chicken strips, working in batches.
⏱️ 7 min - 8
First fry: Carefully lower a few coated chicken strips into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, or until golden brown and cooked through to an internal temperature of 165°F. Remove with a slotted spoon or spider and place on a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 9
Rest for extra crunch: For an even crispier result, let the fried chicken strips rest on the wire rack for 5 to 10 minutes.
⏱️ 5 min - 10
Second fry (optional, for extra crunch): Increase the oil temperature to 375°F. Carefully return the rested chicken strips to the hot oil and fry again for 45 to 60 seconds, or until deeply golden and extra crispy. Remove and drain again.
⏱️ 5 min•🌡️ 375 - 11
Prepare the Cane's-Style Sauce: While the chicken is cooking, in a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon onion powder until smooth and well combined.
⏱️ 5 min - 12
Serve: Serve the extra crispy chicken strips immediately with the Cane's-Style Sauce for dipping.
⏱️ 1 min