Homemade Crispy Chicken Strips Recipe

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🩷 Homemade Crispy Chicken Strips Recipe 😋

Golden, crunchy, and juicy — these chicken strips are a homemade favorite! Perfect for dinner, lunchboxes, or game night snacks. 🍗✨

 

🧂 Ingredients

For the Chicken Marinade:

    • 500 g (1 lb) boneless chicken breasts or tenders, cut into strips

 

 

  • ½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)

  • 1 egg

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp paprika

  • ½ tsp garlic powder

For the Coating:

  • 1 cup (130 g) all-purpose flour

  • ½ cup (60 g) cornstarch

  • 1 tsp salt

  • 1 tsp paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp black pepper

  • ½ tsp baking powder

For Frying:

  • Vegetable oil (enough for deep frying)

Optional Dipping Sauces:

  • Honey mustard

  • Garlic mayo

  • Sweet chili sauce

  • BBQ sauce

👩‍🍳 Instructions

Step 1 – Marinate the Chicken
In a bowl, whisk together buttermilk, egg, salt, pepper, paprika, and garlic powder.
Add chicken strips, ensuring they’re fully coated.
Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).

 

Step 2 – Prepare the Coating
In another bowl, combine flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and baking powder.
Mix well.

Step 3 – Coat the Chicken
Remove chicken from the marinade (don’t wipe off all the liquid).
Dredge each strip in the flour mixture, pressing firmly so it sticks.
For extra crispiness: dip again in a little marinade, then coat in flour once more (double coating).

Step 4 – Fry the Strips
Heat oil in a deep skillet or pot over medium-high heat (170–180°C / 340–355°F).
Fry chicken strips in batches for 4–6 minutes per side, or until golden brown and fully cooked (internal temp: 75°C / 165°F).
Do not overcrowd the pan — this keeps them crispy!

 

 

Step 5 – Drain & Serve
Transfer to a paper towel–lined plate to remove excess oil.
Serve hot with your favorite dipping sauces.

🍽️ Serving Suggestions

    • Serve with fries, salad, or coleslaw.

    • Toss in buffalo sauce for spicy chicken strips.

    • Slice and serve in wraps, sandwiches, or rice bowls.

 

 

💡 Tips

✅ Use cornstarch for a lighter, crispier coating.
✅ Don’t skip the buttermilk — it tenderizes the chicken.
✅ Reheat leftovers in the oven or air fryer (not microwave) for crunch.
✅ You can also bake them at 400°F (200°C) for 20–25 minutes, flipping halfway.

📦 Storage

    • Fridge: Store leftovers in an airtight container for up to 3 days.

 

 

  • Freezer: Freeze uncooked, coated strips for up to 2 months. Fry directly from frozen, adding a few extra minutes.

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