Of course! Making Crispy Chicken Strips at home is easy, and you can control the ingredients for a much tastier and potentially healthier result than frozen or fast-food versions. The secret to a truly crispy crust is in the technique.
Here are two fantastic methods: a classic buttermilk version and an ultra-crispy oven-baked version.
Method 1: Classic Buttermilk Fried Chicken Strips
This method yields the most traditional, juicy, and crispy result.
Ingredients:
· 1.5 lbs chicken tenders or boneless, skinless chicken breasts, cut into 1-inch strips
· 1 cup buttermilk
· 1 tsp hot sauce (e.g., Tabasco) (optional)
· 1 ½ cups all-purpose flour
· 2 tsp paprika
· 1 tsp garlic powder
· 1 tsp onion powder
· ½ tsp cayenne pepper (optional, for heat)
· 1 tsp salt
· ½ tsp black pepper
· Oil for frying (vegetable, canola, or peanut oil)
Instructions:
- Marinate the Chicken: In a bowl, whisk together the buttermilk and hot sauce. Add the chicken strips, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This tenderizes the chicken and adds flavor.
- Prep the Dredge: In a separate shallow dish (a pie plate works well), whisk together the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Dredge the Chicken: Remove a chicken strip from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to make sure the flour adheres. For an extra crispy and craggy crust, dip the floured strip back into the buttermilk and then into the flour mixture a second time (the “double-dredge”).
- Heat the Oil: Pour oil into a large, heavy-bottomed pot (like a Dutch oven) to a depth of about 1-2 inches. Heat over medium-high heat to 350°F (175°C). Use a thermometer for best results.
- Fry to Perfection: Working in batches to avoid overcrowding, carefully place the chicken strips into the hot oil. Fry for 3-5 minutes per side, turning once, until they are golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Use tongs or a slotted spoon to transfer the strips to a wire rack set over a baking sheet. Do not place them on paper towels, as this can make the bottom steam and get soggy. Let them rest for a few minutes before serving.
Method 2: Oven-Baked “Fried” Chicken Strips
A healthier alternative that still delivers fantastic crunch without the mess of frying.
Ingredients:
· 1.5 lbs chicken tenders or boneless, skinless chicken breasts, cut into strips
· ½ cup mayonnaise OR Greek yogurt (helps coating stick and adds moisture)
· 1 tbsp Dijon mustard (optional, for flavor)
· 2 cups panko breadcrumbs (Panko is key for crispiness!)
· ½ cup grated Parmesan cheese (optional, adds flavor and browning)
· 1 tsp paprika
· 1 tsp garlic powder
· 1 tsp onion powder
· ½ tsp salt
· ¼ tsp black pepper
· Cooking spray or olive oil
Instructions:
- Prep Chicken and Coating: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and spray it with cooking spray (this allows air to circulate for maximum crispiness).
- Wet Mixture: In a medium bowl, mix the mayonnaise (or yogurt) and mustard.
- Dry Mixture: In another shallow dish, combine the panko, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper.
- Coat the Strips: Pat the chicken strips dry with a paper towel. Coat each strip first in the mayonnaise mixture, then press firmly into the panko mixture, ensuring an even, thorough coating.
- Bake: Place the coated strips on the prepared wire rack. Lightly spray the tops of the chicken strips with cooking spray or drizzle with a little oil (this helps them brown and get crispy).
- Bake for 15-20 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through to 165°F (74°C).
Pro Tips for the Crispiest Strips Ever:
· The Double-Dredge: For the fried version, the double-dip in buttermilk and flour is the secret to a thick, craggy, ultra-crispy crust.
· Don’t Overcrowd: Whether frying or baking, give the strips space. Overcrowding the oil lowers the temperature and makes them steam. Overcrowding on a pan prevents proper browning.
· Use a Thermometer: Maintaining the correct oil temperature (350°F) is crucial. If it’s too low, the strips will be greasy. If it’s too high, the outside will burn before the inside cooks.
· Wire Rack > Paper Towels: Letting fried food drain on a wire rack keeps the entire piece crispy, unlike paper towels which trap steam.
· Panko is Your Friend: For baked strips, panko breadcrumbs are essential. They are larger, flakier, and crisp up much better than traditional breadcrumbs.
· Seasoning: Don’t be shy with seasonings in your flour or panko mixture! This is where the flavor comes from.
Serving Suggestions:
· Dipping Sauces: Honey Mustard, BBQ Sauce, Ranch Dressing, Chick-fil-A Sauce copycat, or classic ketchup.
· Sides: French fries, sweet potato fries, coleslaw, mac and cheese, or a simple side salad.
Enjoy your incredibly crispy homemade chicken strips