CRISPY CHICKEN STRIPS 😋

CRISPY CHICKEN STRIPS 😋 – So Good They Disappear the Second They Hit the Table!

If you’ve been searching for the perfect crispy chicken strip recipe—the kind that stays crunchy on the outside, juicy on the inside, and has everyone wandering back into the kitchen for “just one more”—this is the one you need. I’ve made these chicken strips so many times now that my family has officially banned me from making small batches… because they vanish before they even cool down!

There’s just something about perfectly seasoned, golden-brown chicken strips that feels comforting, nostalgic, and downright addictive. Whether you’re making these for a weeknight meal, a game-day appetizer, or a party platter, don’t be surprised when people start calling them “better than restaurant chicken strips.” Seriously—every time I fry these up, someone asks for the recipe, and most of them end up making it the very next day.

The best part? You don’t need anything fancy. Just simple seasoning, a flavorful buttermilk marinade, and a crunchy coating that fries up beautifully every single time. And yes—you can air-fry or oven-bake them, but there’s nothing quite like the stovetop version for that ultra-crispy bite.

---

⭐ Why You’ll Love This Recipe

Extra crunchy, perfectly seasoned coating

Tender, juicy chicken thanks to a quick marinade

Super easy ingredients you already have at home

Family-friendly and picky-eater approved

Works great as a meal, snack, or party platter

---

📝 Ingredients

1 ½ lb chicken breast, sliced into strips

1 cup buttermilk (or milk + 1 tbsp lemon juice)

1 egg

1 ½ cups flour

½ cup cornstarch

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1 tsp salt

½ tsp black pepper

Oil for frying

---

🔥 How to Make the Crispiest Chicken Strips

1. Marinate the chicken:
   Mix buttermilk, egg, salt, pepper, and half the seasonings. Add chicken strips and let them sit at least 30 minutes (longer = juicier!).
2. Prepare the coating:
   In another bowl, whisk flour, cornstarch, and the rest of the seasonings.
3. Coat the chicken:
   Lift each piece from the buttermilk, let excess drip, then press into the flour mixture. For extra crunch, dip back into the buttermilk again and then coat with flour a second time. (Double dipping = extra crispy!)
4. Fry:
   Heat oil to 350°F (175°C). Fry chicken strips 5–7 minutes until golden brown and crispy. Don’t overcrowd the pan.
5. Drain:
   Place on a cooling rack or paper towels.

---

🍯 Serve With These Dipping Sauces

Honey mustard

Ranch

Spicy mayo

BBQ sauce

Sweet chili

---

💡 Tips for Restaurant-Style Chicken Strips

Cornstarch is the secret to a super crunchy texture

Double coat for extra crunch

Don’t fry on low heat—hot oil = crispiness

Let them rest on a cooling rack (not plate) to stay crunchy

---

📌 Final Thoughts

Every time these crispy chicken strips hit the table, there’s total silence for about five minutes—everyone’s too busy eating! They’re golden, crunchy, juicy, and absolutely irresistible. Whether you’re cooking for kids, guests, or yourself, this recipe is guaranteed to be a keeper.

If you try it, let me know—just don’t blame me when you end up making it every week! 😋🍗🔥