Chicken Strips Recipe

Prepare and slice chicken

Trim any fat from the chicken breasts and pat dry with paper towels. Slice each breast into 1/2-inch to 3/4-inch thick strips, about 3–4 strips per breast depending on size.

Mix marinade

In a medium bowl combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk briefly to combine.

Add the chicken strips to the buttermilk mixture, press them down so they are submerged, cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes and up to 4 hours. Longer (up to 8 hours) tenderizes more; avoid exceeding 12 hours.

Prepare breading stations

Set up three shallow dishes or rimmed plates: one with the flour and cornstarch mixed together; one with the eggs beaten with milk (egg wash); and one with the panko (or breadcrumbs), grated parmesan if using, paprika, garlic powder, onion powder, salt, and pepper. Mix each dry station so seasonings are distributed evenly.

Remove chicken from the refrigerator. Working with 3–4 strips at a time, shake off excess buttermilk from the chicken (do not dry completely).

Dredge each strip first in the flour-cornstarch mixture, shaking off excess, then dip into the egg wash, allowing excess to drip back into the bowl, and finally press into the breadcrumb mixture so they are well coated. For extra-crispy results, repeat the egg wash and breadcrumb step for a double coating. Place breaded strips on a wire rack set over a baking sheet to rest for 10 minutes; this helps the coating adhere.

Heat oil

Pour about 1 inch of vegetable oil into a heavy skillet (cast-iron works well) or use a deep fryer. Heat over medium-high heat to a temperature of 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading into the oil; it should sizzle and begin to brown within 30–45 seconds.

Fry the chicken strips in batches, careful not to overcrowd the pan. Fry each strip for about 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Total frying time per batch will be about 6–8 minutes depending on thickness.

Using tongs, transfer cooked strips to a wire rack or paper towel–lined plate to drain. Keep cooked strips warm in a 200°F (95°C) oven on a tray if cooking multiple batches.

Sprinkle chopped parsley over the finished strips and serve with lemon wedges for squeezing. Serve with your choice of dipping sauces (ketchup, honey mustard, ranch, BBQ).