Small Strips Recipe

Trim any excess fat from the chicken. Slice each breast or tenderloin into strips about 1/2 inch wide and 3 inches long so they cook quickly and evenly.

Place the cut strips in a bowl. Toss with 1/2 tsp salt, 1/4 tsp black pepper, and juice of half a lemon. Let sit 10–15 minutes while you prepare the batter. Pat the strips lightly with paper towels if they become too wet before dredging.

Dry mix

In a large bowl, whisk together 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until evenly combined.

Wet mix

In a separate bowl, beat 1 large egg lightly, then whisk in 1 cup cold club soda (or cold water) until smooth. Cold liquid helps produce a light, crispy batter.

Pour the wet mixture into the dry ingredients and stir gently with a fork or whisk until just combined. Do not overmix; small lumps are fine. The batter should coat a spoon and be slightly thick but still pourable. If it's too thick, add up to 2 tablespoons more cold water; if too thin, add a tablespoon of flour.

Set up a dredging station: a shallow bowl with 3/4 cup flour, an optional bowl with 1/2 cup panko (mixed into the flour if using), and the prepared batter in another bowl. Heat oil while you dredge (see next section).

Pour about 3–4 cups oil into a deep skillet or medium pot (oil depth 1.5–2 inches) and heat over medium-high. Use a thermometer and bring oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface immediately without burning.

One at a time, lightly dredge a chicken strip in the 3/4 cup flour, shaking off excess. Then dip into the batter, allowing excess to drip off, and optionally roll in the panko/crust mixture for extra crunch. Place the coated strip on a rack or tray while you fry others; avoid stacking.

Working in batches to avoid overcrowding (3–5 strips per batch depending on pan size), carefully lower strips into the hot oil. Fry for 2.5–4 minutes per batch, turning once, until the exterior is deep golden and an instant-read thermometer in the thickest strip reads 165°F (74°C). Time will vary with strip thickness and oil temperature.

Use a slotted spoon or spider to transfer fried strips to a wire rack set over a sheet pan (not paper towels—rack keeps crust crisp). Keep cooked strips in a warm oven (200°F / 95°C) if holding for a short time while you finish remaining batches.

When all strips are fried, sprinkle with chopped parsley (optional) and an extra pinch of salt to taste while still hot. Serve immediately with lemon wedges and your choice of dipping sauces (ketchup, aioli, honey mustard, or ranch).

Leftovers can be cooled completely, stored in an airtight container in the refrigerator for up to 2 days, and reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp.