Chicken Strips Recipe

Prep chicken

Trim any fat from the chicken breasts and slice each breast into 3/4-1 inch wide strips, about 1/2 inch thick.

Marinade

Place chicken strips in a bowl or resealable bag. Add buttermilk, 1 tsp salt, 1 tsp black pepper and hot sauce (if using). Toss to coat. Refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and seasons the chicken.

Make seasoned flour

In a shallow dish combine 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and 1/2 tsp baking powder. Whisk to distribute spices evenly.

Egg wash

In a second shallow bowl whisk together 2 eggs and 1/4 cup milk until smooth. This will help the seasoned flour adhere.

Battering

Remove chicken from buttermilk (let excess drip off). Dredge each strip first in the flour mixture, then dip into the egg wash, and finally press back into the flour mixture to create a thick, even coating. Set coated strips on a wire rack for 10 minutes to help the coating adhere.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or deep fryer to a depth of roughly 1 inch (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry chicken

Working in batches (do not overcrowd), carefully add strips to the hot oil and cook 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F for even cooking. Drain cooked strips on a wire rack or paper towels.

Finish

Let fried chicken rest 2 minutes. Season lightly with a pinch of salt to taste. Serve immediately with lemon wedges if desired.

Prep potatoes

Wash and peel potatoes if you prefer (leave skins on for extra texture). Cut into 1/3–1/2 inch thick sticks for chips. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then pat very dry with clean kitchen towels or paper towels.

Cook options — Oven (healthier)

Preheat oven to 425°F (220°C). Toss potato sticks with 2 tbsp oil, 1 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a baking sheet lined with parchment. Bake 25–30 minutes, turning once halfway, until golden and crisp.

Cook options — Fry

If you prefer deep-fried chips, heat oil in a heavy pot to 350°F (175°C). Fry potato sticks in small batches 3–5 minutes until golden and crisp. Drain on paper towels and immediately season with salt and pepper.

Serve chips

Keep chips warm in a low oven (200°F / 95°C) if making in batches. Serve alongside chicken strips.

Combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1 tsp mustard and 1 tsp honey in a small bowl. Whisk until smooth. Adjust seasoning to taste and chill briefly before serving.