Chicken Strips Recipe
Boneless chicken strips deep fried. Served with ranch dressing.
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Ingredients
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Chicken
Breading / Batter
Frying
To Serve
Method
Chicken
Slice and season
Trim any fat from the chicken breasts and slice each breast into 3/4- to 1-inch wide strips (about 8–10 strips per pound). Pat the strips dry with paper towel. In a bowl, toss the chicken strips with 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder until evenly coated. Let rest 10 minutes while you prepare the breading and oil.
Breading / Batter
Prepare dry and wet mixtures
In a shallow wide bowl or plate, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp salt and 1/2 tsp black pepper. In a separate medium bowl, whisk 2 eggs with 1/2 cup buttermilk until smooth.
Coat the chicken
Working in batches so you don't overcrowd, dredge each chicken strip first in the flour mixture, shaking off excess; then dip into the egg-buttermilk mixture, letting excess drip back into the bowl; then return to the flour mixture for a final coating, pressing lightly so the flour adheres. Place coated strips on a baking sheet or rack and let rest 5–10 minutes to help the coating set. Repeat until all strips are coated.
Frying
Heat oil
Pour about 3 cups of oil into a deep heavy-bottomed skillet or Dutch oven (you want about 2–2.5 inches depth). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.
Fry the strips
Fry the chicken strips in batches of 4–6 depending on pan size, leaving space so the oil temperature doesn't drop too much. Cook each batch about 3–4 minutes per side, turning once with tongs, until golden brown and cooked through (internal temperature 165°F / 74°C). If the coating browns too quickly before the center is cooked, reduce heat slightly and finish at a lower temperature.
Drain
Use a slotted spoon or tongs to remove the cooked strips to a wire rack set over a baking sheet or paper towels. Let drain 2–3 minutes. Keep cooked strips in a warm oven (200°F / 95°C) while you fry remaining batches to keep them crisp.
To Serve
Serve the hot chicken strips immediately with ranch dressing for dipping and optional lemon wedges on the side. Enjoy.