Boneless Chicken Strips Recipe

Trim and slice

Pat the chicken breasts dry with paper towels. Trim any fat or connective tissue. Slice each breast into 3/4- to 1-inch-wide strips, trying to keep thickness even so they cook uniformly.

Place the chicken strips in a bowl or shallow dish. Add the buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the breading adhere.

While the chicken marinates, combine all breading ingredients in a wide shallow bowl or plate: 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute seasonings.

Set up a breading station: the bowl of seasoned flour, an optional egg wash (beat 1 egg with 2 tbs milk or water in a separate bowl), and a tray for finished breaded strips. Remove chicken from the marinade a few pieces at a time, letting excess buttermilk drip off.

Dredge each strip first in the flour mixture, pressing gently so the coating adheres. If using the egg wash for a thicker crust, dip the floured strip into the egg wash, then return to the flour for a second coat. Place breaded strips on the tray and let rest 5–10 minutes to help the crust set.

Pour about 1 cup oil (or enough to come roughly 1/2 inch up the sides of a heavy skillet) into a large cast-iron or stainless steel skillet. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil: it should sizzle and bubble steadily but not smoke.

Working in batches (do not overcrowd the pan), carefully add breaded chicken strips in a single layer. Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as necessary to maintain 325–350°F so the crust browns without burning.

Use tongs to transfer cooked strips to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished strips warm on a low oven (200°F / 95°C) while you fry remaining batches. Add more oil if needed between batches and allow it to return to temperature.

While the chicken fries or during the last batch, make the sauce: in a small bowl whisk together 1/4 cup mayonnaise, 2 tbs hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/8 tsp salt and 1/2 tsp lemon juice (if using). Taste and adjust balance — more honey to sweeten or more hot sauce for heat.

Transfer sauce to a serving bowl or small ramekin. If you prefer a thinner sauce for dipping, stir in 1–2 teaspoons warm water to reach desired consistency.

Arrange the warm boneless chicken strips on a platter. Sprinkle with chopped fresh parsley if using and serve with lemon wedges and the prepared sauce on the side for dipping.

Leftovers: store cooled strips in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 7–10 minutes to regain crispness.