Finger Lickin' Organic Chicken Strips Recipe

Prepare the chicken

Trim any excess fat from the chicken. Slice each breast or thigh into 1/2- to 3/4-inch thick strips, roughly 3–4 inches long. Pat the strips dry with paper towels.

Make the marinade

In a large bowl, whisk together the buttermilk, egg, hot sauce (if using), 1.5 tsp kosher salt and 1/2 tsp black pepper until combined.

Add the chicken to the marinade, pressing pieces so they are submerged. Cover and refrigerate for at least 1 hour and up to 8 hours. (Overnight is okay for extra tenderness.)

Combine dry mix

In a wide shallow bowl or baking dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp black pepper and 1.5 tsp kosher salt until evenly distributed.

Prep dredge station

In a second shallow bowl, beat the 2 eggs with 1/2 cup milk. In a third bowl, place the panko breadcrumbs (if using). Set the bowls in order: seasoned flour mix, egg wash, panko (optional).

Dredge the chicken

Working one or two pieces at a time, shake off excess marinade from each strip, dredge thoroughly in the seasoned flour, dip into the egg wash, then return to the flour for a final coating. If using panko, press each strip into the panko after the second flour coat for extra crunch. Place breaded strips on a wire rack and let rest 10–15 minutes to help the coating adhere.

Heat the oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2–3/4 inch (or use a fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mix — it should sizzle and float immediately.

Fry in batches

Carefully add chicken strips to the hot oil without crowding the pan. Fry 3–4 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F; lower heat will reduce browning, higher will burn the crust. Remove cooked strips to a wire rack set over a sheet pan to drain and stay crisp.

Finish

If you want extra crispness, you can double-fry: after the first fry and a brief rest (2 minutes), return strips to 375°F (190°C) oil for 30–45 seconds to finish. Sprinkle with a light pinch of salt while still hot.

Whisk together the mayonnaise, hot sauce, honey, lemon juice and 1/8 tsp salt until smooth. Taste and adjust sweetness or heat as desired. Refrigerate until ready to serve.

Arrange the chicken strips on a platter, garnish with chopped parsley and lemon wedges. Serve immediately with the dipping sauce on the side.