Chicken Strips Recipe
Comes with 4 strips and 1 sauce ($0.30 each additional)
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Ingredients
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For the chicken strips
For the dipping sauce (makes ~3/4 cup)
Finishing / serving
Method
For the chicken strips
Trim and cut
Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1 to 1½ inches wide so you end up with 4 strips per serving (target: 4 strips per serving). Pat the strips dry with paper towels.
Marinate
In a bowl, whisk the buttermilk and egg until combined. Add the chicken strips, press to submerge, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the meat.
Prepare flour mix
In a shallow bowl or rimmed plate, combine the flour, cornstarch, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and optional cayenne. Whisk to fully incorporate and break up any lumps.
Dredge the chicken
Remove chicken from the buttermilk, letting excess drip off. Working in batches, dredge each strip thoroughly in the flour mixture, pressing so a generous, even coating adheres. For an extra-crispy crust, double-dip: after the first coat, quickly dip back into the leftover buttermilk, then re-coat in the flour mix.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1½ inches (~3–4 cm). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle steadily but not burn.
Fry
Fry the strips in batches without crowding the pan, 3–4 strips at a time depending on pot size. Cook 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature between 325–350°F (160–175°C) by adjusting heat as needed.
Drain and rest
Transfer cooked strips to a wire rack set over a sheet pan or to paper towels to drain for 2–3 minutes. Lightly season with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if making multiple batches.
For the dipping sauce
Combine mayonnaise, ketchup, honey, Dijon mustard, apple cider vinegar, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust sweetness or acidity with more honey or vinegar if desired. Chill until ready to serve.