Chicken Strips Recipe

Trim and slice

Trim fat from the chicken breasts and slice each breast into 3–4 even strips about 1 inch wide and 3–4 inches long. Pat the strips dry with paper towels.

In a bowl, whisk together the buttermilk, 1 tsp salt, 1 tsp black pepper and optional hot sauce. Submerge the chicken strips in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Set up three shallow dishes or bowls: 1) flour mixture, 2) egg wash, 3) a tray for coated strips. In the first bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and optional cayenne. In the second bowl, beat the eggs with 2 tbsp water until combined.

Remove chicken from the buttermilk, letting excess drip off. Dredge each strip in the flour mixture, shaking off excess. Dip into the egg wash, then return to the flour mixture and press gently to adhere a generous coating. Place coated strips onto a wire rack set over a baking sheet and let rest 10 minutes — this helps the breading set and stay attached during frying.

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–2.5 inches (or follow your fryer’s fill recommendation). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into oil — it should sizzle and rise steadily.

Fry the chicken strips in batches to avoid crowding (usually 4–6 strips per batch depending on pot size). Gently lower strips into hot oil and fry, turning as needed, until golden brown and cooked through, about 3–4 minutes per side (internal temperature should reach 165°F / 74°C). Use a slotted spoon or spider to transfer cooked strips to a wire rack or paper towel-lined sheet to drain.

While still warm, lightly season the strips with 1/2 tsp kosher salt if desired. Serve immediately with lemon wedges and your choice of dipping sauces (ranch, honey mustard, barbecue, or ketchup).