Chicken Strips Recipe

Slice and marinate

Trim any fat from the chicken breasts and slice each breast into 3–4 evenly sized strips (about 1/2–3/4 inch thick). In a medium bowl combine buttermilk, hot sauce (if using), 1 tsp salt and 1 tsp black pepper. Submerge chicken strips in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 6 hours. The buttermilk tenderizes and seasons the meat.

Prepare dry mix

In a shallow wide bowl or rimmed plate, whisk together the flour, panko, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp salt and 1 tsp black pepper until evenly combined. Breaking up any panko clumps helps achieve a uniform coating.

Make egg wash

In a separate shallow bowl beat the eggs with the milk until smooth. This will act as the adhesive between the chicken and the dry mix.

Dredge chicken

Working one piece at a time, remove a strip from the buttermilk, allow excess to drip off, dip into the egg wash, then press firmly into the flour-panko mixture to fully coat. For extra crunch double-coat by briefly returning the coated strip to the egg wash and back into the dry mix. Place finished strips on a wire rack set over a baking sheet to rest for 10 minutes—this helps the coating adhere and prevents it from falling off in the oil.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (or use a deep fryer). Heat over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil—it should sizzle and brown in about 45–60 seconds.

Fry the strips

Fry the breaded chicken strips in batches without crowding, 3–4 minutes per side, 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 while frying. Use a slotted spoon or tongs to transfer cooked strips to a wire rack or paper towel-lined plate to drain.

Finish and serve

If desired, squeeze lemon wedges over the hot strips and sprinkle with chopped parsley. Serve immediately with dipping sauces such as honey mustard, ranch, or barbecue.