Chicken Strips Recipe

Trim and slice

Trim any fat from the chicken breasts and slice each breast into 2–3 even strips about 1–1.25 inches wide so you have 5 strips total. Pat the strips dry with paper towels.

In a shallow bowl or container, whisk together the buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Submerge the chicken strips in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. Longer marinating yields more tender, flavorful strips.

In a wide, shallow dish combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, celery salt, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly so the spices are evenly distributed.

Set up a breading station: the seasoned flour mixture in one dish, the egg wash (2 eggs beaten with 2 tbs water) in another, and a tray or plate for the breaded strips. For extra-crispy double coating, you can repeat flour–egg–flour sequence described in the next section.

Heat a heavy-bottomed pot or Dutch oven with 3 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, heat oil over medium and test with a small pinch of flour — it should sizzle and brown slowly.

Remove chicken from the refrigerator and let excess marinade drip off. Working in batches (do not overcrowd), dredge each strip first in the seasoned flour, shake off excess, dip into the egg wash, then press firmly back into the flour mixture to fully coat. Place breaded strips on a wire rack for 5–10 minutes to set.

Carefully lower 2–3 strips at a time into the hot oil (depending on pot size) and fry for 3–4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F; lower temperature slightly after adding chicken to avoid over-browning.

Use a slotted spoon or tongs to transfer cooked strips to a wire rack set over a baking sheet to drain. For maximum crispness, keep them in a warm oven at 200°F (95°C) while you finish remaining batches.

Arrange five chicken strips on a plate, garnish with chopped parsley and lemon wedges, and serve immediately with ranch or honey mustard for dipping.