Chicken Strips Recipe

Trim and cut

Trim excess fat from chicken breasts or thighs. Slice each piece into 5 even strips (about 3–4 oz each) so you have 5 strips total for the recipe. Pat strips dry with paper towels.

If using the grilled option, proceed to the Grilled Chicken steps. If hand-breading and frying, proceed to the Breaded & Frying steps.

Marinate

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Add the 5 chicken strips and toss to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill

Place chicken strips on the grill and cook 3–4 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear. Total cook time about 6–8 minutes depending on thickness.

Rest and season

Transfer grilled strips to a plate, tent loosely with foil, and rest 3 minutes. Sprinkle with 1/4 tsp salt, 1/4 tsp black pepper, and chopped parsley if desired. Serve with two chosen dipping sauces and sides.

Buttermilk soak

Place 5 chicken strips in a bowl with 1 cup buttermilk, 1 tsp salt and 1/2 tsp black pepper. Cover and refrigerate 30 minutes to 2 hours (or 15 minutes at room temp if short on time). This tenderizes and seasons the meat.

Set up breading station

In a shallow dish mix 1.5 cups flour, 0.75 cup breadcrumbs, 0.25 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 tsp cayenne (optional). Place beaten eggs in a second shallow dish.

Dredge

Working one strip at a time, remove from buttermilk and let excess drip off. Dredge in flour mixture, dip in beaten eggs, then press into the flour/breadcrumb mixture again for a double coating. Shake off excess and place on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of about 2–3 inches (enough to cover strips). Heat to 350°F (175°C). Use a thermometer to maintain temperature.

Fry

Fry chicken strips in batches without overcrowding. Cook 3–4 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack or paper towel-lined sheet; drain excess oil.

Finish and season

While still hot, lightly season with 1/4 tsp salt and 1/4 tsp black pepper. Let rest 2–3 minutes so coating sets. Plate 5 strips and serve with two dipping sauces and chosen sides.

Arrange 5 chicken strips on a plate with two sides of your choice (fries, mashed potatoes, coleslaw, steamed vegetables, etc.). Add two dipping sauces in ramekins and garnish with lemon wedges and chopped parsley if desired.

Recommended: Serve immediately while hot for best texture. Leftovers can be refrigerated up to 3 days and reheated in a 375°F (190°C) oven until crisp.