Crispy Chicken Strips Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 strips, about 1/2 inch wide and 3–4 inches long. Pat the strips dry with paper towels.

Marinate

In a bowl, whisk together the buttermilk and egg. Add the chicken strips, toss to coat, cover, and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and helps the coating adhere.

Make dry mixes

In a shallow bowl combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). In a second shallow bowl add the panko breadcrumbs. Remove the chicken from the fridge and have the bowls ready.

Dredge and double-coat

Working in batches, remove a strip from the buttermilk mixture, shake off excess, dredge in the flour mixture to coat, dip back briefly into the buttermilk, then press into the panko so each strip is evenly coated. Place coated strips on a wire rack while you finish the rest.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 1½–2 cups depending on pan). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns within 30–45 seconds, it's ready.

Fry chicken

Fry the chicken strips in batches, making sure not to overcrowd the pan. Cook 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns evenly without burning. Use tongs to transfer cooked strips to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if desired.

Finish

Squeeze a little lemon over the strips if using, and serve hot with the dipping sauce and sweet potato fries.

Preheat & cut

Preheat oven to 425°F (220°C). Wash and peel (optional) the sweet potatoes, then cut into 1/4–1/2 inch thick fries or wedges so they cook evenly.

Season

Toss the cut sweet potatoes in a bowl with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them in a single layer on a parchment-lined or lightly oiled baking sheet—do not overcrowd (use two sheets if needed).

Bake

Bake for 20–25 minutes, flipping once halfway through, until edges are crisp and centers are tender. For extra crispness, broil 1–2 minutes at the end while watching closely. Remove from oven and keep warm.

Whisk together the mayonnaise, Dijon mustard, honey, and lemon juice (or apple cider vinegar) in a small bowl. Season with salt and pepper to taste. Chill until ready to serve.

Brew strong black tea (about double the usual strength), let cool to room temperature, then chill in the refrigerator. In a glass add ice, pour 1 cup of chilled tea, stir in simple syrup or sugar to taste (about 1 tablespoon), add lemon slices, and serve cold. Make extra for refills.