Crispy Fried Chicken Strips
Golden, crispy fried chicken strips with a seasoned double-dredge coating and juicy interior. The method uses buttermilk, seasoned flour, and controlled 350°F frying for reliable crunch.
Equipment
- Cast iron skillet or Dutch oven
- Deep-fry thermometer
- Wire rack and sheet pan
- Tongs
- Shallow breading dishes
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breasts or chicken tenders cut into 1-inch strips and pounded to 1/2-inch thickness
- 1 1/2 cups buttermilk for soaking and dredging
Seasoned Flour
- 2 cups all-purpose flour divided between breading dishes if desired
- 2 tbsp cornstarch for extra crispness
- 2 tsp kosher salt plus more to taste after frying
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika smoked paprika works well
- 1/4 tsp cayenne pepper optional
For Frying
- 4 cups canola, vegetable, or peanut oil enough for about 1 inch in the pan
Instructions
- Cut chicken breasts lengthwise into 1-inch strips, or use pre-cut tenders. Pound each strip between plastic wrap to an even 1/2-inch thickness so the pieces cook at the same rate.
- Place the chicken in a bowl with the buttermilk and refrigerate for at least 30 minutes, or up to 4 hours for a more tender texture.
- Whisk the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a shallow dish. Pour extra buttermilk into a second shallow dish if using a separate dredge.
- Dredge each chicken strip in seasoned flour, dip it back through buttermilk, then coat it in seasoned flour again. Let the breaded strips rest on a wire rack for 10 minutes so the coating hydrates and sticks.
- Heat 1 inch of oil in a cast iron skillet or Dutch oven to 350°F. Use a thermometer to keep the oil close to that temperature throughout frying.
- Fry the chicken in small batches for 3 to 4 minutes per side, or 6 to 8 minutes total, until the coating is deep golden and the thickest part reaches 165°F.
- Transfer the strips to a wire rack set over a sheet pan. Season lightly while hot and rest for 3 to 5 minutes before serving with your favorite dipping sauce.
Notes
Do not overcrowd the skillet. Let the oil return to 350°F between batches to keep the breading crisp instead of greasy. For a buttermilk substitute, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and rest for 5 minutes.