Chicken Strips Recipe

Prepare the chicken

Trim any fat from the chicken breasts and slice each breast into 3/4"–1" wide strips. Pat the strips dry with paper towels; dryness helps the coating stick and fry crisp.

Make the dredge and wet dip

In a shallow bowl combine the all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp onion powder. In a second bowl whisk together the eggs and buttermilk until smooth.

Prepare the breadcrumb mix

In a third shallow bowl mix panko breadcrumbs with Parmesan (if using), remaining 1/2 tsp salt, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder and cayenne (if using). Toss to combine.

Coat the chicken strips

Working in batches of 6–8 strips, dredge each strip first in the flour mixture, shaking off excess, then dip into the egg-buttermilk, letting excess drip off, then press into the panko mixture to fully coat. Place coated strips on a wire rack set over a baking sheet; let rest 5–10 minutes to help the coating adhere.

Heat oil and fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2" (approximately 1 to 1.5 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a piece of coating sizzles immediately on contact. Fry the strips in a single layer (do not overcrowd) for about 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper-towel-lined plate to drain; keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

Finish

Taste one strip and adjust seasoning if necessary (a light sprinkle of salt immediately after frying improves flavor). Serve hot alongside seasoned kettle chips and dipping sauce.

Preheat the oven to 300°F (150°C). Spread the kettle chips on a rimmed baking sheet in a single layer.

In a small bowl whisk together olive oil, smoked paprika, garlic powder, salt, and black pepper. Drizzle the mixture evenly over the chips and toss gently with your hands or two spatulas until chips are lightly and evenly coated. Be gentle to avoid breaking the chips.

Bake in the preheated oven for 6–8 minutes to warm the chips and bloom the spices; remove and let cool slightly. The chips will crisp further as they cool. Serve alongside the chicken strips.

Whisk together mayonnaise, hot sauce, honey, lemon juice, and salt in a small bowl until smooth. Taste and adjust hot sauce or honey to preference. Chill until ready to serve.