Chicken Strips Recipe

Trim and slice

Trim any excess fat from the chicken breasts. Slice each breast into 1/2- to 3/4-inch wide strips, about 12–16 strips total depending on breast size.

Combine buttermilk and egg in a bowl and whisk until smooth. Add 1/4 tsp salt and 1/4 tsp black pepper to the marinade (optional). Submerge the chicken strips in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

In a shallow bowl or pie plate, whisk together flour, cornstarch, 1 1/4 tsp salt, 3/4 tsp black pepper, paprika, garlic powder, onion powder, and cayenne pepper until evenly combined.

If using panko for extra crunch, place it in a separate shallow bowl. Beat the remaining egg (if you prefer a double-dip) or reserve the buttermilk marinade for initial dunk. Set up three stations: marinade (buttermilk), flour-spice mixture, and panko (optional).

Remove chicken from the fridge. Working in batches, lift each strip from the buttermilk, letting excess drip off. Dredge thoroughly in the flour-spice mixture, pressing the coating to adhere. For a thicker crust, dip the coated strip back into beaten egg or a splash of buttermilk, then press into panko or into the flour mixture again for a double coating.

Place breaded strips on a wire rack set over a baking sheet; allow to rest 5–10 minutes so the coating sets. This helps prevent the breading from falling off during frying.

Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1/2 inch (use more for a deeper fry). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately but not burn.

Fry the chicken strips in batches, taking care not to overcrowd the pan. Cook 2–3 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain oil temperature. Remove cooked strips with a slotted spoon to a wire rack or paper towel-lined tray to drain. Repeat with remaining strips.

If you prefer oven-finishing for extra crisp and internal doneness, place fried strips on a baking sheet and keep in a 200°F (95°C) oven while finishing remaining batches.

While the chicken fries, whisk together mayonnaise, ketchup, honey, Worcestershire sauce, lemon juice, hot sauce (if using), salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning—add a touch more honey for sweetness or hot sauce for heat. Chill until ready to serve.

Arrange chicken strips on a platter. Sprinkle chopped parsley over the strips if using and serve with lemon wedges and the prepared dipping sauce on the side. Serve immediately while hot and crispy.