Chicken Strips Recipe
Hand-breaded chicken strips with seasoned fries and sauce, or ranch dressing.
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Ingredients
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Chicken Strips
Seasoned Fries
Sauces
Method
Chicken Strips
- 1
Prepare the chicken
Trim any fat from the chicken breasts and cut them into 3/4-inch to 1-inch wide strips, trying to keep thickness even so they cook uniformly. Pat strips dry with paper towels.
- 2
Marinate
In a bowl, whisk together buttermilk and egg. Add the chicken strips, press to submerge, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and helps the breading adhere.
- 3
Make breading mix
In a shallow bowl combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). In a second shallow bowl place panko breadcrumbs. Remove chicken from fridge and set up an assembly line: wet (buttermilk-coated) chicken, seasoned flour, egg-wash (optional — use remaining buttermilk mixed with the reserved egg), then panko. If you prefer double-dredged extra-crispy chicken, dip each strip in the flour mixture, then back into the buttermilk/egg, then into panko, pressing to adhere.
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and turns golden in ~30 seconds.
- 5
Fry
Fry the breaded chicken strips in batches, without overcrowding, 3 to 4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature near 325–350°F to avoid burning the breading. Transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain and keep warm in a 200°F (95°C) oven if desired.
Seasoned Fries
- 6
Prepare potatoes
Preheat oven to 425°F (220°C). Wash and peel potatoes if desired. Cut into 1/4- to 1/2-inch thick fry shapes for even cooking. Pat dry thoroughly with paper towels to remove surface moisture (this helps them crisp).
- 7
Season and bake
Toss potato sticks with olive oil, paprika, garlic powder, salt, and black pepper in a bowl until evenly coated. Spread in a single layer on a baking sheet lined with parchment, leaving space between fries. Bake 20–30 minutes, flipping once halfway through, until golden and crisp. For extra crispness, finish with a 2–3 minute broil while watching closely to prevent burning.
- 8
Alternative: Frying
If you prefer, you can deep-fry the fries in oil heated to 350°F (175°C) for 4–6 minutes until golden and crisp. Drain on paper towels and toss with a pinch more salt immediately.
Sauces
- 9
Make dipping sauce
For a quick house sauce: whisk together ketchup and mayonnaise until smooth. Stir in hot sauce if you want heat. Taste and adjust proportions to your preference. Serve alongside the chicken strips.
- 10
Ranch option
If using store-bought ranch, chill and serve in a small ramekin. For homemade ranch, whisk 1/2 cup mayo with 1/4 cup buttermilk, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt and pepper to taste, and thin with additional buttermilk to desired consistency.