Crispy Chicken Strips W/ranch Recipe

Trim and slice

Trim any fat from the chicken breasts and pat dry with paper towels. Cut each breast into 3–4 even strips (about 1" wide) so they cook evenly.

Marinate

In a medium bowl, whisk together buttermilk, egg, hot sauce (if using), 1 tsp kosher salt, and 1 tsp black pepper. Add the chicken strips, pressing them so they are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Prepare breading station

In a shallow dish or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Dredge

Remove a few chicken strips from the marinade, allowing excess to drip back into the bowl. Dredge each strip thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres. Place breaded strips on a wire rack set over a baking sheet. For extra-crisp crust, let the coated strips rest 10 minutes before frying so the coating sets.

Heat oil

Pour about 1"–1½" of neutral oil into a large heavy skillet or Dutch oven (about 1 cup for a 10" skillet). Heat over medium-high until the oil reaches 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 and float immediately without burning.

Fry in batches

Working in batches (do not overcrowd the pan), carefully add the breaded chicken strips to the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F so the crust browns without burning.

Drain

Use tongs to transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain. Allow to rest 2–3 minutes before serving. Repeat with remaining strips, adding more oil if necessary and re-heating to temperature before the next batch.

Mix sauce

While the chicken rests, whisk together mayonnaise, sour cream, and buttermilk (or milk) in a small bowl until smooth. Stir in dried parsley, dried dill, garlic powder, onion powder, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or herbs; thin with more milk if you prefer a looser dip. Refrigerate until ready to serve.

Arrange the crispy chicken strips on a platter, sprinkle with chopped fresh parsley and serve with lemon wedges and the chilled ranch dipping sauce on the side.