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Chicken Strip Basket Recipe

Name: Dua Pies Chicken Strip Basket Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 1 cups buttermilk; 1 each large egg; 1.25 cups all-purpose flour; 0.25 cups cornstarch; 1.5 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.25 tsp cayenne pepper (optional, for heat); 3 cups vegetable oil (for frying); 4 tbsp unsalted butter; 0.5 cups hot sauce (Frank's or similar); 1 tsp honey or brown sugar; 0.5 tsp apple cider vinegar; 0.25 tsp salt; 0.5 cups ranch or blue cheese dressing; 4 sticks celery sticks; 2 each lemon wedges (optional)

Inspired by Dua Pie

Time1h

Serves4

Plain or buffalo.

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Ingredients

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Chicken Strips

1 lb boneless skinless chicken breasts

1 cups Buttermilk

1 each large egg

1 1/4 cups 00 bread flour

1/4 cups Cornstarch

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

1/4 tsp cayenne pepper (optional, for heat)

3 cups vegetable oil (for frying)

Buffalo Sauce (optional)

4 tbsp Unsalted butter

1/2 cups hot sauce (Frank's or similar)

1 tsp honey or brown sugar

1/2 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

To Serve

1/2 cups ranch or blue cheese dressing

4 sticks celery sticks

2 each lemon wedges (optional)

Method

Chicken Strips

Prep chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips, about 1/2–3/4 inch thick and 3–4 inches long. Pat strips dry with paper towels.

Buttermilk soak

In a medium bowl whisk together buttermilk and the egg until combined. Add the chicken strips to the bowl, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and help coating adhere.

Make dry dredge

In a shallow dish or wide bowl, combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Whisk to fully incorporate and break up any lumps.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small piece of bread — it should brown in about 45–60 seconds.

Dredge chicken

Working with 2–3 pieces at a time, remove strips from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the coating onto the chicken so it adheres. Shake off excess and place on a tray while you finish coating the rest.

Fry

Carefully add 3–4 strips to the hot oil, being careful not to overcrowd the pan. Fry, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C), about 3–5 minutes per side depending on thickness. Use a slotted spoon or tongs to transfer cooked strips to a wire rack set over a baking sheet to drain and stay crisp. Repeat with remaining strips.

Rest

Let the strips rest on the rack for 2–3 minutes before saucing or serving so juices redistribute and coating firms up.

Buffalo Sauce (optional)

In a small saucepan over low heat, melt the butter. Add the hot sauce, honey (or brown sugar), apple cider vinegar, and salt. Whisk until smooth and warmed through, about 2–3 minutes. Taste and adjust balance (add more honey for sweetness, more vinegar for tang). Keep warm until ready to toss.

To make buffalo-style: place hot fried strips in a large bowl, pour the warm buffalo sauce over them, and gently toss until evenly coated. Serve immediately so the coating stays crisp but sauced.

To Serve

Arrange strips in a basket or on a platter with celery sticks and lemon wedges if using. Serve with ranch or blue cheese dressing on the side for dipping.

If offering both plain and buffalo, portion plain strips onto a tray and place sauced strips onto a separate tray or toss only half the batch in the buffalo sauce so diners can choose.