Chicken Strips Recipe

Slice and marinate

Trim any excess fat from the chicken breasts and cut them into 3/4-inch to 1-inch wide strips, about 3–4 inches long. Place the strips in a bowl or resealable bag.

In a separate bowl, whisk together the buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Pour the buttermilk mixture over the chicken, making sure all pieces are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Longer marination tenderizes and adds flavor.)

While the chicken marinates, combine the flour and cornstarch in a shallow dish or pie plate.

Add paprika, garlic powder, onion powder, dried oregano, cayenne, 1/2 tsp black pepper and 1 tsp kosher salt to the flour mixture. Whisk thoroughly to distribute seasonings and break up any lumps.

In a medium bowl, beat the 2 eggs with 2 tablespoons water to make an egg wash.

Set up a breading station: marinated chicken (drained slightly), egg wash, and seasoned flour. Working in batches to avoid overcrowding, dredge each chicken strip first in the flour mixture (shake off excess), then dip in the egg wash, then return to the flour for a final coating. Press the flour onto the strip so it adheres well. Place coated strips on a wire rack or tray while you finish the rest.

Pour about 1 cup (or enough) vegetable oil into a large heavy skillet so it reaches about 1/2-inch depth. Heat the oil over medium-high heat until it registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns within 30 seconds when dropped in.

Carefully add 4–6 chicken strips to the hot oil without crowding. Fry for 2.5 to 3.5 minutes per side, turning once, until the coating is deep golden brown and the internal temperature of the thickest strip reaches 165°F (74°C). Adjust heat as needed so the coating browns without burning.

Use tongs to transfer cooked strips to a wire rack set over a baking sheet or to paper towels for 1–2 minutes to drain. Repeat with remaining strips, allowing oil to return to temperature between batches.

If desired, squeeze lemon wedges over the hot strips and sprinkle with chopped parsley before serving.