Chicken Strips Recipe

1. Trim chicken breasts of any fat and slice each breast into 3–4 evenly sized strips, about 1–1.25 inches wide and 4 inches long. Pat the strips dry with paper towels.

2. In a medium bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add the chicken strips, making sure they are submerged. Cover and refrigerate for at least 30 minutes and up to 8 hours. (Longer marination yields more tender, flavorful strips.)

3. In a shallow wide bowl or rimmed plate, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, 1 tsp salt, and 1 tsp black pepper. Whisk to evenly distribute spices and remove any lumps.

4. If using panko for extra crunch, place it in a separate shallow bowl. This recipe uses a three-step breading (flour → egg wash → flour/panko) for a robust crust.

5. In a third shallow bowl, whisk the 2 eggs with the 1/4 cup milk until smooth to make the egg wash.

6. Remove chicken from the marinade, letting excess drip off. Dredge each strip first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the flour mixture again — or for extra crunch: after the egg wash, press into the panko, then lightly press into the flour once more to seal. Place breaded strips on a wire rack and let rest 10 minutes to set the coating.

7. While the strips rest, pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 3/4 to 1 cup depending on pan size). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

8. Fry the chicken strips in batches without overcrowding the pan. Cook for 3–4 minutes per side, turning once, until the crust is 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 and prevent burning.

9. Transfer cooked strips to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Keep warm in a 200°F (95°C) oven if frying multiple batches.

10. Serve hot with lemon wedges and your choice of dipping sauces (ranch, honey mustard, barbecue).