3 Pc Breast Strips Recipe

Prepare and brine

Pat the chicken breasts dry with paper towels. Trim any excess fat. Slice each breast lengthwise into 3 even strips (about 1–1.5 inches wide). Place the strips in a shallow nonreactive dish or zip-top bag.

Marinate

In a bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Pour the mixture over the chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours and up to 8 hours (overnight is fine) to tenderize and flavor the meat.

Mix dry dredge

In a large shallow bowl or rimmed baking sheet, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, 1.5 tsp salt, and 1 tsp black pepper until evenly combined.

Prepare egg wash (optional)

In a separate bowl, beat the 2 eggs with 1/4 cup milk until homogeneous. This gives a thicker, crispier double-dip if you prefer.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off. For a single-coat: dredge each strip in the flour mixture, pressing to adhere, and place on a wire rack to rest 10 minutes. For a double-coat (extra crispy): dredge in flour, then dip in egg wash, then dredge again in flour, pressing firmly to form a good crust. Let rest on a rack 10 minutes to set the crust.

Heat oil

Pour neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5–2 inches (approximately 1 liter used). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and bubble up.

Fry in batches

Carefully add breaded chicken strips to the oil in a single layer without overcrowding (work in batches of 4–6 strips depending on pot size). Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 3.5–5 minutes per batch depending on thickness. Turn strips once halfway through cooking for even color.

Drain and rest

Using a slotted spoon or spider, transfer fried strips to a wire rack set over a rimmed baking sheet to drain. Sprinkle immediately with a pinch of salt to taste. Let rest 3–5 minutes before serving to allow juices to redistribute and crust to crisp.

Arrange 3 pieces of breast strips per serving on a plate. Garnish with lemon wedges and chopped parsley if using. Serve hot with your choice of dipping sauce (ranch, honey mustard, or spicy ketchup).