CRISPY CHICKEN STRIPS

 

Crispy Chicken Strips Recipe: Your Ultimate Guide to Crunchy, Juicy Perfection

Chicken strips—also known as chicken tenders, chicken fingers, or chicken goujons—are a beloved classic enjoyed worldwide. Their crispy coating and juicy interior make them irresistible for kids and adults alike. Whether as a snack, appetizer, or main dish, crispy chicken strips are versatile and crowd-pleasing.

This detailed guide will walk you through making perfect crispy chicken strips every time, from choosing the best chicken cuts and marinades to preparing the ultimate crispy coating and frying or baking techniques.

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Table of Contents

1. What Are Crispy Chicken Strips?

2. Why Homemade Beats Store-Bought

3. Ingredients Breakdown

4. Equipment and Tools Needed

5. Step-by-Step Crispy Chicken Strips Recipe

6. Tips for Achieving Maximum Crispiness

7. Variations and Flavor Boosters

8. How to Serve Your Chicken Strips

9. Storing and Reheating Leftovers

10. Frequently Asked Questions

11. Final Thoughts

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1. What Are Crispy Chicken Strips?

Chicken strips are strips of chicken breast or tenderloin that are breaded or battered and cooked until golden and crunchy. They are often served with dipping sauces like ranch, honey mustard, or barbecue sauce.

Unlike whole fried chicken, chicken strips are boneless and easy to eat, making them a perfect finger food.

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2. Why Homemade Beats Store-Bought

• Freshness: You control the quality and freshness of ingredients.

• Customization: Adjust seasonings, coatings, and cooking method to suit your taste and dietary needs.

• Healthier: You can bake instead of deep-fry and use better oils or whole-grain coatings.

• Better texture: Homemade strips are crispier and juicier compared to mass-produced ones.

• Cost-effective: Making at home is cheaper and avoids preservatives and additives.

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3. Ingredients Breakdown

Main Ingredients:

• 1.5 pounds boneless, skinless chicken breasts or chicken tenders

• 2 cups buttermilk (for marinating)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Coating Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (optional for heat)

• 1 teaspoon dried oregano or thyme (optional)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Egg Wash:

• 2 large eggs

• 2 tablespoons milk or water

For Frying or Baking:

• Vegetable oil, canola oil, or peanut oil (for frying)

• Cooking spray or oil for baking

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4. Equipment and Tools Needed

• Large mixing bowls

• Shallow dishes or pie pans for coating and egg wash

• Whisk

• Meat mallet or rolling pin (optional for flattening chicken)

• Deep frying pan, skillet, or deep fryer

• Wire rack and baking sheet

• Tongs or slotted spoon

• Paper towels for draining oil

• Meat thermometer (optional but recommended)

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5. Step-by-Step Crispy Chicken Strips Recipe

Step 1: Prepare the Chicken

• If using chicken breasts, slice them into strips about 1-inch wide and 3-4 inches long. For more uniform cooking, pound them gently to even thickness (about ½ inch) using a meat mallet or rolling pin, placing the chicken between plastic wrap or in a ziplock bag.

• Pat chicken strips dry with paper towels.

Step 2: Marinate the Chicken

• In a large bowl, whisk buttermilk with salt and pepper.

• Submerge chicken strips in the buttermilk mixture, cover, and refrigerate for at least 1 hour, preferably 4-6 hours or overnight.

• Marinating tenderizes the chicken and adds moisture and flavor.

Step 3: Prepare the Coatings

• In a shallow dish, combine flour, garlic powder, onion powder, smoked paprika, cayenne (if using), oregano, salt, and pepper. Mix well.

• In another shallow dish, whisk eggs and milk until smooth.

Step 4: Coat the Chicken Strips

• Remove chicken strips from buttermilk, allowing excess to drip off.

• Dip each strip first into the seasoned flour mixture, coating completely. Shake off excess.

• Then dip into the egg wash, allowing excess to drip off.

• Finally, coat again in the flour mixture for a double crust, pressing gently to adhere.

• Place coated strips on a wire rack and let them rest for 10-15 minutes. This helps the coating set.

Step 5: Frying the Chicken Strips

• Pour oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat oil to 350°F (175°C). Use a thermometer for accuracy.

• Fry chicken strips in batches without overcrowding. Fry each batch for 4-5 minutes until golden brown and cooked through (internal temperature 165°F/74°C).

• Use tongs or a slotted spoon to remove strips and place them on a wire rack lined with paper towels to drain excess oil.

Step 6: Baking Option (Healthier Alternative)

• Preheat oven to 425°F (220°C).

• Lightly grease a wire rack set over a baking sheet.

• Place coated chicken strips on the rack in a single layer.

• Spray strips lightly with cooking spray for crispiness.

• Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.

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6. Tips for Achieving Maximum Crispiness

• Double coating: Dredging in flour, then egg wash, then flour again creates a thicker, crunchier crust.

• Rest coating: Let the breaded chicken rest before cooking so the coating sticks better.

• Oil temperature: Keep frying oil steady at 350°F. Use a thermometer.

• Don’t overcrowd: Fry in small batches so temperature stays consistent.

• Use cornstarch: Adding a tablespoon of cornstarch to the flour mix boosts crispiness.

• Use buttermilk marinade: Adds moisture and tenderizes.

• Drain properly: Place cooked strips on wire racks, not paper towels, to avoid soggy bottoms.

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7. Variations and Flavor Boosters

• Spicy strips: Add cayenne or hot sauce to marinade and flour.

• Parmesan crust: Add ½ cup finely grated Parmesan cheese to flour.

• Herb crust: Mix in dried basil, thyme, or rosemary into flour mixture.

• Panko breadcrumbs: Substitute half of the flour with panko crumbs for extra crunch.

• Gluten-free: Use gluten-free flour blend or almond flour.

• Air fryer: Cook strips at 400°F for 10-12 minutes, flipping halfway. Spray with oil for crispiness.

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8. How to Serve Your Chicken Strips

Chicken strips are perfect for:

• Dipping sauces: Ranch, honey mustard, BBQ sauce, buffalo sauce, blue cheese, or ketchup.

• Sandwiches and wraps: Layer strips on buns with lettuce, tomato, and mayo.

• Salads: Serve sliced over greens for added protein.

• Family dinners: Pair with fries, coleslaw, or mashed potatoes.

• Party platters: Serve with a variety of sauces for guests.

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9. Storing and Reheating Leftovers

• Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a 375°F (190°C) oven on a wire rack for 10-15 minutes to keep crisp. Avoid microwaving, which makes coating soggy.

• Freezing: Freeze cooked strips on a baking sheet until solid, then transfer to a freezer bag. Reheat from frozen in the oven.

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10. Frequently Asked Questions

Q: Can I use chicken thighs?
A: Yes! Thighs are juicier and more flavorful but may need slightly longer cooking times.

Q: What’s the best oil for frying?
A: Peanut oil, canola oil, or vegetable oil are great due to high smoke points.

Q: Can I skip the buttermilk marinade?
A: You can, but the marinade really improves tenderness and flavor.

Q: How do I get the coating to stick better?
A: Dry the chicken well, double coat, and rest before cooking.

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11. Final Thoughts

Making crispy chicken strips at home is easier than you think and infinitely more satisfying than store-bought or fast food versions. With the right marinade, seasoning, and cooking technique, you can create juicy, crunchy, flavorful strips perfect for any occasion.

Save this recipe, experiment with flavors, and enjoy the delicious results