Chicken Strips Recipe

Trim and slice

Trim any excess fat from the chicken breasts and slice each breast into 3–4 strips about 3/4" wide and 3–4" long so total yield is roughly 1.5 lbs of strips.

Season and brine briefly

Place the chicken strips in a bowl. Sprinkle with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Pour 1 cup buttermilk over the strips, toss to coat, cover and refrigerate 30 minutes to 2 hours (30 minutes if pressed for time). The buttermilk tenderizes and helps breading adhere.

Prepare breading station

Set up three shallow containers: (1) dry mix — combine 1 cup flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, and 1/4 tsp cayenne; (2) wet mix — whisk 2 eggs with 2 tbsp milk until homogeneous; (3) a tray to hold breaded strips. Pat the strips briefly to remove excess buttermilk before breading.

Bread the chicken

Working in batches, dredge each strip through the dry mix, then dip into the egg wash, letting excess drip off, then press back into the dry mix to coat thoroughly. Place breaded strips on the tray and let rest 10 minutes to set the crust.

Cooking options

Option A — Frying: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until oil registers 350°F (if using a thermometer). Fry strips in batches 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Drain on a wire rack over paper towels. Option B — Grilling (lighter, grilled version): Preheat grill to medium-high (~400°F). Lightly brush strips with oil. Grill strips 3–4 minutes per side with lid closed, pressing gently once, until char marks appear and internal temperature reaches 165°F. Note: breaded strips grill best if crust is set and oil lightly coats them; expect a firmer crust when grilled.

Melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 1/2 cup hot sauce, 1 tsp honey, 1 tsp apple cider vinegar, 1/4 tsp Worcestershire sauce, 1/4 tsp salt and 1/8 tsp black pepper. Whisk and warm until combined and glossy, about 1–2 minutes. Taste and adjust heat or sweetness as desired. Keep warm until ready to toss with chicken.

Place cooked chicken strips in a large bowl. Pour desired amount of warm buffalo sauce over strips (start with half the sauce and add more to taste). Toss gently until evenly coated. Reserve remaining sauce for dipping or to recoat at service.

Plate the strips on a platter or individual plates. Sprinkle with chopped fresh parsley if using. Serve immediately with blue cheese or ranch dressing, celery sticks and lemon wedges on the side. Provide extra warm buffalo sauce for people who want more heat.