Chicken Strips Recipe

Slice and brine

Trim any excess fat from the chicken breasts and slice each breast into 3/4- to 1-inch wide strips, about 3–4 strips per breast depending on size. Place the strips in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper. Pour the buttermilk over the strips to fully submerge them, cover, and refrigerate for at least 30 minutes and up to 4 hours (buttermilk tenderizes and helps coating adhere).

While the chicken soaks, combine the dry coating ingredients in a shallow wide bowl or rimmed baking sheet: 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk thoroughly so there are no lumps and the spices are evenly distributed.

Set up a breading station with three adjacent containers: (A) the flour-spice mixture from above, (B) a shallow bowl with the beaten eggs, milk, and optional 1 tsp hot sauce (whisk to combine), and (C) an empty plate or tray for the coated strips. Remove chicken from the buttermilk, letting excess drip off (do not blot completely — a little buttermilk helps adhesion).

Working in batches to avoid overcrowding, dredge each strip first in the flour mixture (press lightly to adhere a thin layer), then dip into the egg mixture coating fully, and finally return to the flour mixture, pressing gently to build an even, slightly thick breading. Place breaded strips on the tray and let rest 5–10 minutes to set the crust; this helps prevent the coating from falling off during frying.

Pour 3 cups neutral oil into a deep heavy skillet or Dutch oven to reach about 1 to 1 1/2 inches deep, or prepare a deep fryer per manufacturer's instructions. Heat the oil over medium-high 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 steadily but not burn immediately.

Fry the strips in batches of 4–6 (depending on pan size) for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcrowding to keep oil temperature steady. Adjust heat as needed to maintain 325–350°F (160–175°C) after adding chicken.

Using tongs, transfer cooked strips to a wire rack set over a baking sheet (not paper towels) to drain and stay crisp. Sprinkle with a pinch of flaky finishing salt or 1/2 tsp finishing salt while still hot and serve with lemon wedges for squeezing.