Chuckwagon Chicken Strips Recipe

Slice the chicken into 3–4 inch long strips about 3/4 inch thick. Pat dry with paper towels.

If using fresh potatoes: cut potatoes into 1/4–1/2 inch fries, rinse under cold water to remove starch, then dry thoroughly on a clean kitchen towel or paper towels.

In a medium bowl whisk together buttermilk, hot sauce (if using), 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the chicken strips, press to submerge, cover and refrigerate for at least 30 minutes or up to 4 hours.

Preheat oven to 425°F (220°C) if baking fries or to keep cooked strips warm. If frying chicken, set up a wire rack over a sheet pan and line with paper towel; heat oil in a deep skillet or saucepan to 350°F (175°C). If grilling, preheat grill to medium-high (about 425–450°F).

Make coating mix

In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne, baking powder, remaining 3/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Stir to combine.

Remove chicken from buttermilk one piece at a time, allowing excess to drip off, and dredge evenly in the flour mixture, pressing gently so the coating adheres. Place coated strips on a plate or tray while you finish all pieces.

Heat oil to 350°F (175°C). Carefully add chicken strips in batches without crowding; fry 3–5 minutes per side until coating is golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F—adjust heat as needed.

Use a slotted spoon or tongs to transfer cooked strips to the wire rack to drain and rest 2–3 minutes before serving.

If grilling, after dredging: lightly brush each strip with the oil to help prevent sticking and to help browning. Place strips on the hot grill and cook 3–4 minutes per side, flipping once, until grill marks form and internal temperature reaches 165°F (74°C).

Transfer grilled strips to a plate and let rest 2 minutes before serving.

If using fresh fries: toss cut potatoes with 1 tablespoon oil and 1/2 teaspoon coarse salt. Spread in a single layer on a rimmed baking sheet. Bake at 425°F (220°C) for 25–30 minutes, flipping once halfway, until golden and crisp. If using frozen fries follow package instructions.

Remove fries from oven and season with a pinch more salt if desired.

While chicken cooks, whisk together mayonnaise, ketchup, mustard, and optional hot sauce or smoked paprika in a small bowl for a simple dipping sauce. Taste and adjust seasoning.

Arrange chicken strips with fries on plates, add a pickle spear or two pickles on the side, and serve the dipping sauce for dunking.