Crispy Fried Chicken Strips
Crispy Fried Chicken Strips
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch strips
For the Wet Marinade
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
For the Dry Coating
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornstarch
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
For Frying
- 4 cups vegetable oil, for deep frying
For Serving (Optional)
- cilantro sauce, as needed
Instructions
- 1
In a large bowl, combine the buttermilk, melted unsalted butter, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon garlic powder for the wet marinade. Whisk until well combined.
⏱️ 5 min
- 2
Add the chicken breast strips to the wet marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 1 hour, to allow the flavors to meld and the chicken to tenderize. For best results, marinate overnight.
⏱️ 30 min
- 3
While the chicken marinates, prepare the dry coating. In a separate large bowl, combine the all-purpose flour, cornstarch, 1 tablespoon paprika, 1 tablespoon salt, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Whisk thoroughly to ensure all spices are evenly distributed.
⏱️ 5 min
- 4
Remove the chicken from the refrigerator. Using a fork to prevent your hands from getting messy, take one chicken strip from the wet marinade and dredge it completely in the dry coating mixture. Shake off any excess, then dip it back into the wet marinade briefly, and then dredge it a second time in the dry coating. This double-coating technique creates extra crispiness. Place the coated strip on a plate or wire rack and repeat with the remaining chicken strips.
⏱️ 10 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test the oil by dropping a pinch of flour; it should sizzle immediately. Carefully place a few coated chicken strips into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 5 to 7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 350
- 6
Using tongs or a slotted spoon, remove the fried chicken strips from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Repeat with the remaining chicken strips.
⏱️ 5 min
- 7
Serve the crispy fried chicken strips immediately, optionally with cilantro sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken Strips
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch strips
For the Wet Marinade
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
For the Dry Coating
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornstarch
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
For Frying
- 4 cups vegetable oil, for deep frying
For Serving (Optional)
- cilantro sauce, as needed
Instructions
- 1
In a large bowl, combine the buttermilk, melted unsalted butter, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon garlic powder for the wet marinade. Whisk until well combined.
⏱️ 5 min - 2
Add the chicken breast strips to the wet marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 1 hour, to allow the flavors to meld and the chicken to tenderize. For best results, marinate overnight.
⏱️ 30 min - 3
While the chicken marinates, prepare the dry coating. In a separate large bowl, combine the all-purpose flour, cornstarch, 1 tablespoon paprika, 1 tablespoon salt, 1 tablespoon garlic powder, and 1 tablespoon onion powder. Whisk thoroughly to ensure all spices are evenly distributed.
⏱️ 5 min - 4
Remove the chicken from the refrigerator. Using a fork to prevent your hands from getting messy, take one chicken strip from the wet marinade and dredge it completely in the dry coating mixture. Shake off any excess, then dip it back into the wet marinade briefly, and then dredge it a second time in the dry coating. This double-coating technique creates extra crispiness. Place the coated strip on a plate or wire rack and repeat with the remaining chicken strips.
⏱️ 10 min - 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test the oil by dropping a pinch of flour; it should sizzle immediately. Carefully place a few coated chicken strips into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature. Fry for 5 to 7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 350 - 6
Using tongs or a slotted spoon, remove the fried chicken strips from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Repeat with the remaining chicken strips.
⏱️ 5 min - 7
Serve the crispy fried chicken strips immediately, optionally with cilantro sauce on the side.