3 Pc Chicken Strip Basket Recipe

Prep strips

Trim any fat from the chicken breasts and slice into three roughly equal-length strips about 1 to 1 1/4 inch thick so you have three pieces total for one basket. If your breasts are small you may use 2 breasts to ensure three substantial strips.

Lightly season the raw strips with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp onion powder, distributing evenly on all sides.

Place the seasoned strips in a shallow bowl or zip-top bag. Combine 3/4 cup buttermilk and 1 tbsp hot sauce (optional) and pour over the chicken, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, rest 15–20 minutes at room temperature.

While the chicken marinates, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp dried thyme, 1 tsp salt and 1/2 tsp black pepper in a shallow rimmed plate or bowl.

In a second shallow bowl, beat 1 large egg with 2 tbsp whole milk to make the binder.

Set up a breading station: flour mixture in one dish, egg wash in another, and the marinated chicken ready to dredge on a tray.

Working with one strip at a time, remove excess buttermilk, dip the strip in the flour mixture to coat lightly, then into the egg wash, and finally dredge again in the flour mixture pressing gently to adhere a good crust. Shake off excess. Place coated strips on a wire rack and let rest 10 minutes to help the coating set.

Pour about 3 cups of neutral oil into a deep, heavy skillet or Dutch oven so the oil depth is about 1 to 1.5 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float.

Carefully lower the three breaded chicken strips into the oil, spacing them so they don't touch. Fry in batches if necessary. Maintain oil temperature between 325–350°F (165–175°C) so the interior cooks through without burning the crust.

Fry the strips 3 to 4 minutes per side (6–8 minutes total), turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Thinner strips may finish sooner; check with an instant-read thermometer.

Using tongs, transfer the cooked strips to a wire rack set over a baking sheet or to paper towels to drain. Lightly season with a pinch of salt while hot if desired. Let rest 2–3 minutes.

Arrange the three chicken strips in a basket or plate with lemon wedges and 1/2 cup ranch or preferred dipping sauce on the side. Serve immediately while hot and crispy.

Estimated single serving: this recipe yields one 3-piece chicken strip basket. For multiple baskets, scale ingredients proportionally.