Crispy Chicken Strips are a delicious, crunchy, and flavorful dish that’s perfect for a quick meal or a fun snack. The crispy coating combined with juicy chicken makes for a satisfying treat. Here’s a simple recipe to make Crispy Chicken Strips at home:
Ingredients:
- 1 lb (450g) chicken breasts (about 3-4 boneless, skinless breasts), cut into strips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- 2 large eggs
- 1 cup buttermilk (or regular milk if you don’t have buttermilk)
- 1 1/2 cups panko breadcrumbs (for extra crispiness)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- Vegetable oil, for frying (or enough to submerge the chicken strips)
Instructions:
1. Prep the Chicken:
- Cut the chicken breasts into strips, about 1 inch wide. Try to make them uniform in size so they cook evenly.
- Place the chicken strips in a bowl and pour the buttermilk over them. Stir to coat and let them marinate for at least 30 minutes in the fridge. This will help tenderize the chicken and add moisture.
2. Prepare the Coating:
- In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne pepper (if using).
- In another shallow bowl, whisk the eggs until fully combined.
- In a third shallow bowl, mix the panko breadcrumbs with the grated Parmesan cheese (if using).
3. Coat the Chicken:
- Remove the chicken strips from the buttermilk (let any excess drip off) and dredge each strip in the seasoned flour mixture, ensuring it’s fully coated.
- Dip the flour-coated chicken into the egg mixture, then roll it in the panko breadcrumbs, pressing gently to ensure the breadcrumbs stick and form a nice coating.
- Repeat this process for all the chicken strips.
4. Fry the Chicken:
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To test if the oil is ready, drop a small breadcrumb into the oil — if it sizzles, the oil is hot enough.
- Carefully add the chicken strips to the hot oil, making sure not to overcrowd the pan (you may need to cook them in batches). Fry for 4-5 minutes per side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C) when fully cooked.
- Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain any excess oil.
5. Serve:
- Serve your crispy chicken strips with your favorite dipping sauces like honey mustard, ranch, BBQ sauce, or ketchup.
Tips:
- Crispiness: The panko breadcrumbs are key to making the chicken extra crispy. You can also toast the breadcrumbs lightly in a dry skillet before using them to add even more crunch.
- Baking Option: If you prefer to bake the chicken strips, preheat the oven to 400°F (200°C). Place the breaded chicken strips on a baking sheet lined with parchment paper or a wire rack. Lightly spray them with cooking spray and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
- Seasoning: Feel free to adjust the spices and seasonings to your taste. You can add dried herbs like thyme or oregano for added flavor, or even a squeeze of lemon juice after frying.
Enjoy these Crispy Chicken Strips as a tasty meal or snack!