Chicken Strips Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. Trim any fat, then cut each breast into 3–4 even strips about 1 to 1 1/2 inches wide so total yield is roughly uniform pieces.

Marinate in buttermilk

In a bowl, whisk together the buttermilk and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken strips, toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours). This tenderizes and helps the breading stick.

Prepare dry mixes

Set up a breading station with three shallow bowls or trays: 1) flour seasoned with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/2 teaspoon paprika; 2) beaten eggs (whisk the 2 eggs until smooth); 3) bread crumbs mixed with remaining 1/2 tsp garlic powder, remaining 1/4 tsp onion powder, 1/2 tsp paprika, and cayenne if using.

Bread the chicken

Working in batches, remove a few strips from the buttermilk, let excess drip off, dredge first in the seasoned flour (shake off excess), dip into beaten eggs, then press into the bread crumbs to fully coat. Place breaded strips on a wire rack set over a baking sheet. Allow them to rest 10 minutes to set the coating; this prevents it from falling off in the oil.

Heat the oil

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1 1/2 inches (approximately 3–4 cups for a 10-inch skillet). Heat over medium-high until a thermometer reads 350°F (175°C). If you don't have a thermometer, test with one bread crumb — it should sizzle and brown in ~45–60 seconds.

Fry the strips

Fry the chicken in small batches (do not overcrowd) for 3–4 minutes per side, or until golden brown and the thickest part reaches 165°F (74°C). Use tongs to turn gently. Adjust heat as needed to keep oil between 325–350°F so crust cooks through without burning. Total cook time per batch ~6–8 minutes.

Drain

Transfer cooked strips to a wire rack or paper towel–lined plate and let drain for 2–3 minutes. If cooking multiple batches, keep finished strips on a rack in a warm oven set to 200°F (95°C) to stay crisp while you finish remaining strips.

While chicken soaks or fries, whisk together mayonnaise, ketchup, honey, mustard, apple cider vinegar, smoked paprika, salt, and pepper in a small bowl until smooth. Taste and adjust sweetness or acidity to preference. Chill briefly if desired.

Transfer chicken strips to a serving platter, sprinkle with chopped parsley, and serve immediately with lemon wedges and the dipping sauce on the side.