Kids Chicken Strips With Dip Recipe

Trim & Marinate

Pat the chicken strips dry with paper towels. In a medium bowl combine buttermilk, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Add the chicken strips, pressing them into the marinade so they’re fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer makes them more tender and flavorful).

Prepare dry mix

In a shallow dish or large plate whisk together the all-purpose flour, cornstarch, paprika, onion powder, 0.75 tsp salt, 0.5 tsp black pepper and baking powder until evenly combined.

Prepare wet wash

In a separate shallow bowl whisk together the eggs and milk until smooth.

Panko (optional)

If using panko for extra crunch, spread it in a third shallow dish. The recipe uses a three-stage breading: flour mix, egg wash, then panko (or flour mix again if not using panko).

Coat the chicken

Remove one strip at a time from the buttermilk, letting excess drip off. Dredge first in the seasoned flour mixture, shake off excess, dip into the egg wash, then press into panko (or return to flour mixture) so each strip is evenly coated. Place breaded strips on a baking sheet or rack and let rest 10 minutes to help the coating adhere.

Heat oil

Pour the oil into a deep pot or deep-fryer so it’s about 2–3 inches deep (approximately 3–4 cups for a medium pot). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle and rise to the surface immediately.

Fry the strips

Working in batches to avoid overcrowding, carefully lower 4–6 breaded chicken strips into the hot oil. Fry for 3–4 minutes, turning halfway, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain ~350°F. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels.

Keep warm

If frying multiple batches, keep finished strips warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Make the dip

In a small bowl combine mayonnaise, ketchup, honey and lemon juice (or vinegar). Whisk until smooth. Taste and adjust seasoning with 1/8 tsp salt and a small pinch of pepper. Transfer to a small serving bowl.

Serve the chicken strips warm with the honey-ketchup dip on the side. Provide optional sides for kids such as carrot sticks, apple slices or french fries.