Crispy Chicken Strips Recipe
Ingredients:
- 1 lb (450g) chicken tenders or boneless, skinless chicken breasts sliced into strips
- 1 cup buttermilk
- 1 tsp hot sauce (optional, for a hint of spice)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- Vegetable oil (for frying)
Instructions:
- Marinate the Chicken:
- In a bowl, combine the chicken strips, buttermilk, and hot sauce.
- Cover and refrigerate for at least 30 minutes or up to 8 hours for best flavor.
- Prepare the Breading:
- In one shallow dish, mix the flour with garlic powder, onion powder, paprika, salt, and pepper.
- In a second dish, add the beaten eggs.
- In a third dish, mix panko breadcrumbs and Parmesan cheese.
- Coat the Chicken:
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dredge each strip in the flour mixture, then dip it into the egg, and finally coat it with the panko mixture. Press lightly to ensure the breading adheres well.
- Fry the Chicken:
- Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat to 350°F (175°C).
- Fry the chicken strips in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Transfer to a wire rack or a plate lined with paper towels to drain excess oil.
- Serve:
- Serve warm with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.
Optional Baking Instructions:
- Preheat the oven to 425°F (220°C).
- Place breaded chicken strips on a parchment-lined baking sheet and spray lightly with cooking spray.
- Bake for 18–22 minutes, flipping halfway through, until golden and crisp.
Enjoy your crispy chicken strips! 🍗