Chicken Strips Recipe

1. Prep the chicken

Trim fat from chicken breasts and slice into 1/2-inch to 3/4-inch wide strips, about 3–4 inches long. Pat dry with paper towels.

2. Season and set up breading station

In a shallow bowl or plate, combine flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/4 tsp black pepper, and cayenne (if using). In a second bowl whisk together eggs and buttermilk until smooth. In a third shallow bowl place the panko breadcrumbs and remaining 1/2 tsp salt and a pinch of pepper; toss to combine.

3. Bread the strips

Working in batches, dredge each chicken strip first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, then press into the panko to fully coat. Place breaded strips on a wire rack set over a baking sheet. Repeat until all strips are breaded. Let rest 10 minutes to help coating adhere.

4. Heat oil

Pour 3 to 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown within 45–60 seconds.

5. Fry chicken strips

Fry the breaded chicken strips in batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and internal temperature registers 165°F (74°C). Remove with a slotted spoon or tongs and transfer to a wire rack or paper towel-lined tray. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

6. Prepare potatoes (if using fresh)

If using fresh potatoes: wash and cut russets into 1/4 to 1/2-inch sticks. Soak cut potatoes in cold water for 30 minutes to remove excess starch; drain and pat very dry.

7. Fry or bake the fries

For deep frying: heat separate oil to 325°F (160°C) and blanches fries for 3–4 minutes until softened but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. For convenience, follow package instructions for frozen fries or bake at 425°F (220°C) until crisp. Drain fries on paper towels and immediately season with 1 tsp fine salt.

8. Plate the chicken strips alongside a generous portion of French fries. Serve with lemon wedges and ketchup or your preferred dipping sauce. Optionally sprinkle a little extra salt or chopped parsley over fries and strips.