Chicken Strips Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 3/4 inch wide and 3–4 inches long. Pat lightly dry with paper towels.

In a bowl, whisk together the buttermilk, egg, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper until combined. Add the chicken strips, toss to coat, cover loosely with plastic wrap or a lid, and refrigerate for at least 30 minutes and up to 4 hours. (Longer marinade yields more tender, flavorful chicken.)

While the chicken marinates, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper in a shallow dish or rimmed baking sheet. Whisk thoroughly so the spices are evenly distributed.

If using panko for extra crunch, place the panko in a second shallow dish. For a double-coat (extra crispy), you can first dredge in flour mixture, then briefly back into the marinade, then into panko. For a single-coat, skip the second wet step and press into panko after dredging.

Heat 1/2–3/4 cup oil in a large skillet over medium-high heat until shimmering and a small bit of flour sizzles when sprinkled in (about 350°F / 175°C if using a thermometer). You want enough oil to come about 1/4–1/2 inch up the sides of the pan for shallow frying. If frying in batches or using a deep fryer, maintain 350°F.

Remove 4–6 chicken strips from the marinade, letting excess drip back into the bowl. Dredge each strip in the flour-spice mixture, shaking off excess. If using panko and double-coat method: dip the dredged strip briefly back into the marinade, then press into panko until coated. For single-coat with panko, press the flour-dredged strip into panko to adhere.

Carefully place coated strips in the hot oil without crowding—work in batches so the oil temperature recovers. Fry until golden brown and cooked through, 3–4 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Flip once halfway through; adjust heat so coating browns without burning.

Using tongs, transfer the cooked strips to a paper towel–lined rack or plate to drain. Keep finished strips warm on a sheet pan in a 200°F (95°C) oven while you finish remaining batches.

If you prefer a lower-oil option, you can bake: preheat oven to 425°F (220°C), place coated strips on a parchment-lined baking sheet lightly sprayed with oil, spray tops with oil, and bake 12–15 minutes, flipping halfway, until golden and cooked through.

Transfer chicken strips to a serving platter, sprinkle with chopped parsley if desired, and serve immediately with lemon wedges and your choice of dipping sauce (ranch, honey mustard, barbecue, or ketchup).

Leftovers: store cooled strips in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to crisp.