Chicken Strips Recipe

1. Prepare chicken

Trim any fat from the chicken breasts. Slice each breast into 3/4-inch wide strips, about 12–16 strips per pound depending on size. Pat the strips dry with paper towels.

2. Marinate (optional but recommended)

In a bowl, whisk together the buttermilk and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken strips, cover, and refrigerate 30 minutes to 2 hours. This tenderizes and seasons the chicken. If short on time, proceed without marinating.

3. Set up breading stations

Arrange three shallow bowls: Bowl 1 — combine the all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, and smoked paprika. Bowl 2 — whisk the eggs until smooth (if you used buttermilk marinade, beat the eggs in a separate bowl). Bowl 3 — combine panko breadcrumbs with grated Parmesan (if using) in a shallow dish.

4. Bread the strips

One by one: dredge each chicken strip in the seasoned flour, shaking off excess; dip into the beaten eggs making sure it’s coated; press into the panko mixture to fully coat, pressing crumbs onto the surface. Place breaded strips on a wire rack set over a baking sheet. Let rest 10–15 minutes to help the coating adhere.

5. Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping one small piece of breading — it should sizzle and turn golden in about 45–60 seconds.

6. Fry chicken strips

Working in small batches (do not overcrowd), gently lower breaded strips into the hot oil. Fry for 3–4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Remove with a slotted spoon or spider to a wire rack set over a baking sheet; drain for a minute, then lightly season with a pinch of salt. Keep finished strips warm in a 200°F (95°C) oven while you finish the rest.

7. Finish

Serve the chicken strips hot with lemon wedges if desired.

8. Prepare potatoes

Peel the potatoes if desired and cut into 1/4–3/8-inch thick fry shapes. Place cut potatoes in a large bowl of cold water and soak at least 20 minutes (up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with towels.

9. Cook fries (two options)

Option A — Frying: Heat oil in a pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until soft but not brown; remove and drain. Increase oil to 375°F (190°C) and fry fries again in batches until golden and crisp, about 1–2 minutes. Drain on paper towels and season with salt. Option B — Oven: Toss dried fries with 2 tbsp oil and 1 tsp salt, spread on a baking sheet in a single layer, bake at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp.

10. Serve fries

Serve fries hot alongside the chicken strips.

11. Whisk together the mayonnaise, ketchup, hot sauce, and honey in a small bowl until smooth. Taste and adjust heat or sweetness to preference. Serve chilled or at room temperature with the chicken strips.