Tiras De Pollo Frito Recipe

Slice chicken

Pat the chicken breasts dry with paper towels. Trim any fat and slice each breast into 6–8 long strips about 1/2 inch thick (tiras).

Prepare marinade

In a large bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and hot sauce (if using).

Add the chicken strips to the marinade, pressing them down so they are completely submerged. Cover and refrigerate for at least 1 hour and up to 8 hours. The buttermilk tenderizes and flavors the chicken.

Mix dry ingredients

In a shallow dish or wide bowl, whisk together the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly combined.

Prepare egg wash

In a separate bowl, beat the eggs with the milk until smooth. Set aside near the breading station.

Working with a few strips at a time, remove chicken from the buttermilk, allowing excess to drip off. Dredge each strip in the seasoned flour mixture, shake off excess, dip into the egg wash, then return to the flour mixture for a second coating. Press the flour onto the chicken to form an even crust. Place breaded strips on a wire rack and let rest for 10–15 minutes to help the coating adhere.

Heat oil

Pour the oil into a deep, heavy-bottomed skillet or Dutch oven to reach about 1 to 1.5 inches up the sides. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily but not burn.

Fry the chicken

Fry the breaded chicken strips in batches without crowding the pan, 3–4 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F (160–175°C) while frying. Use tongs to turn strips gently for even color.

Drain and rest

Transfer cooked strips to a wire rack set over a baking sheet or to paper towels to drain for a minute, then keep warm in a low oven (200°F / 95°C) if frying in multiple batches.

Serve the tiras de pollo hot with lime wedges and a sprinkle of chopped cilantro if desired. They work well with dipping sauces such as crema, salsa, or a spicy mayo.