Okay, real talk—there’s something about crispy chicken strips that just hits different. I mean, I’ve burned my tongue on more fast food chicken than I care to admit, and yet? I keep coming back for more. But here’s the kicker: once I started making them at home, I realized I’ve been totally robbed. Like, how did I not know they could be this good from my own kitchen?!
If you’re into golden-brown crunch, juicy chicken, and dipping sauces that make you wanna lick the plate (don’t worry, I won’t judge), then you’re in the right place. These crispy chicken strips are stupid simple to make, super flavorful, and kid-tested, adult-approved. Let’s do this.
Why Homemade Chicken Strips Are Better Than Fast Food
So here’s the deal—you get to control everything. The oil, the breading, the seasoning. Want ‘em extra spicy? Go for it. Craving that buttermilk tang? You got it. Gluten-free? No problem.
Plus, let’s be real. Those takeout strips can be greasy bombs or soggy sadness by the time they hit your plate. At home? Fresh, hot, and crunchy. Every. Single. Time.
And yeah, I said “every time” because I’ve made this recipe more times than I can count. It’s my go-to when I want to impress friends or just crush my cravings without putting on pants. Win-win.
What You’ll Need (No Weird Stuff, Promise)
I keep it simple. You probably have most of this already:
- Chicken tenders (or slice up some chicken breasts if that’s what you’ve got)
- Buttermilk – for soaking (super important for juicy strips)
- All-purpose flour
- Cornstarch – yep, this is the crunch secret!
- Eggs
- Paprika, garlic powder, onion powder, black pepper, salt
- Oil for frying (I usually use canola or vegetable oil)
Optional but fun:
- Cayenne pepper (if you like a little kick)
- Hot sauce in the buttermilk (trust me on this)
- Pickle juice (yep, like Chick-fil-A style—it’s a game changer)
Step-by-Step: How to Make Crispy Chicken Strips
Alright, enough chit-chat. Let’s fry.
1. Soak the Chicken
Toss your chicken strips into a bowl with buttermilk, salt, pepper, and a splash of hot sauce (optional but so good). Let that chill in the fridge for at least an hour, or even overnight if you’ve got time. The longer they soak, the juicier they get.
Real life tip: I usually do this part in the morning, forget about it, and then thank past me when it’s dinner time.
2. Make the Coating
In one bowl, mix:
- 1 cup flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Crack 2 eggs into another bowl and beat ‘em like you’re making scrambled eggs.
3. Dredge Time
Pull the chicken out of the buttermilk bath. Let the excess drip off, then dunk into the flour mix. Then egg. Then flour again. Double dip for extra crunch—don’t skip this.
I even press the flour into the chicken a little, like I’m giving it a crunchy hug.
4. Heat the Oil
Fill a deep skillet or pot with about 2 inches of oil. Heat it to 350°F. No thermometer? No biggie. Drop a little flour in—if it sizzles right away, you’re good.
Safety moment: Don’t overcrowd the pan. Give the strips room to fry like the crispy royalty they are.
5. Fry ‘Em Up
Fry the strips in batches, about 5–6 minutes per batch, flipping halfway. You want them golden and cooked through. Drain on a wire rack or paper towels.
Your kitchen will smell like a fair, and your dog might follow you around for a week.
Sauce or It Didn’t Happen
Chicken strips without sauce? Can’t do it. Here are my go-to dips:
- Honey mustard (mix mayo, mustard, and honey)
- Ranch (store-bought or homemade if you’re feelin’ fancy)
- Spicy mayo (mayo + sriracha = yes, please)
- BBQ sauce (sweet, smoky, tangy—pick your poison)
Bonus move: Serve ‘em in a basket with fries and Texas toast. It’s like raising Cane’s… but cheaper and hotter.
Make It Faster Next Time
Look, weeknights are rough. If you want to cut corners without cutting flavor:
- Prep the chicken the night before. Soak it in buttermilk and forget about it till dinner.
- Use pre-cut tenders or slice breasts the night before and stash them in the fridge.
- Make a big batch and freeze. Yep—bread and freeze them raw. Fry straight from frozen (just add a couple extra minutes).
My Favorite Way to Serve ‘Em
This is probably gonna sound weird, but hear me out: I love piling these strips into a soft roll with pickles and extra hot sauce. It’s like a spicy chicken sandwich… but better. Add coleslaw if you’re feeling Southern.
Also great in:
- Wraps with ranch and lettuce
- On top of mac & cheese (I’m serious)
- Cut up in salads for that Chick-fil-A vibe
Final Thoughts (aka, Make These Already)
I could go on and on, but honestly? You just gotta make ‘em. These crispy chicken strips are everything fast food wishes it could be. Juicy, crunchy, salty, spicy (if you want), and dunkable in all the right ways.
If you’ve got picky eaters at home, this is your golden ticket. If you’re feeding friends on game night, double the batch—they go fast. Or if you’re just cooking for yourself on a random Tuesday? Hey, treat yo’ self.
So get that oil hot, crank up the tunes, and make the kind of crispy chicken that makes you wanna dance around your kitchen. And don’t forget the sauce!
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