Chicken Strips Recipe
Make Chicken Strips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the breading
For dredging & frying
To finish (optional)
Method
For the chicken
Trim and slice
Trim visible fat and any gristle from the chicken breasts. Slice each breast into 6–8 uniform strips about 1/2–3/4 inch thick so they cook evenly.
Season and marinate
Place the chicken strips in a bowl. Sprinkle with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Pour 1/2 cup buttermilk over the strips and toss to coat. Cover and refrigerate for at least 20 minutes and up to 4 hours (buttermilk tenderizes and helps breading adhere).
For the breading
Mix dry ingredients
In a shallow wide bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne (if using). Ensure there are no lumps.
Prepare egg wash
In another shallow bowl, beat 1 large egg with 2 tablespoons water until smooth. This will act as the adhesive between the wet chicken and the dry breading.
For dredging & frying
Dredge the strips
Take a strip from the buttermilk, let excess drip off briefly, dip into the egg wash to coat, then transfer to the flour mixture. Press the flour onto the strip so it adheres, shake off excess, and set on a wire rack or plate. For extra-crispy strips, double-dredge: after first coat, dip again in egg wash and return to flour.
Heat the oil
Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) — enough to cover the bottom about 1/4–1/2 inch deep. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.
Fry the chicken
Working in single layers and not crowding the pan, fry the chicken strips 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns without burning. Transfer cooked strips to a wire rack set over a baking sheet (not paper towels) to keep them crispy. If slices are thicker, fry 4–5 minutes per side.
Finish and serve
While still hot, sprinkle lightly with finishing or flaky sea salt if desired and serve with lemon wedges and dipping sauce. Let rest 2 minutes before serving so juices redistribute.