Juicy chicken strips with a golden, crisp crust — an easy way to feed the family or serve up homemade fast food. A milk-and-lemon marinade with paprika, garlic, and a pinch of chili keeps the chicken tender, while sparkling water and baking powder make the batter light and give it that irresistible crunch.
Ingredients
Chicken
- Chicken breast fillet — 1.3 lb | 600 g, cut into thin strips
Marinade / batter
- Milk — 1/2 cup + 1 tbsp | 130 ml
- All-purpose flour — 1 cup | 120 g
- Sparkling mineral water — 2 2/3 tbsp | 40 ml
- Sweet paprika — 1 tsp
- Chili powder — 1/2 tsp (to taste)
- Garlic powder — 1 tsp
- Salt — to taste (about 1 tsp)
- Baking powder — 1 tsp
- Lemon juice — 1 to 2 tbsp
- Ground black pepper — 1 tsp
Breading
- All-purpose flour — 1 1/4 cups | 150 g
- Paprika — 1 to 2 tsp
- Salt — a pinch
For frying
- Vegetable oil — for deep-frying
Step-by-Step Recipe
- Prepare the chicken: cut the fillet into strips about 1/2 to 3/5 inch thick and pat dry with paper towels.
- Make the marinade: mix the milk with the lemon juice and let sit for 2 minutes. Add the sparkling water, flour, paprika, chili, garlic powder, baking powder, salt, and black pepper. Stir until smooth and thick, with no lumps.
- Toss the chicken with the marinade, cover, and leave for 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- For the breading, combine the flour, paprika, and a pinch of salt in a separate bowl.
- Heat the oil in a wide pot or skillet to 340–347°F | 170–175°C. If you do not have a thermometer, drop in a small piece of batter: it should sizzle at once and rise to the surface.
- Lift a strip of chicken from the marinade, let the excess drip off, then coat it in the breading flour, pressing lightly to create little flaky bits — they add extra crunch.
- Fry in batches for 4 to 6 minutes, until deeply golden, turning as needed. The juices should run clear, with no pink remaining.
- Transfer to a wire rack or paper towels to drain excess oil. Serve hot with your favorite sauce and lemon wedges.
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Tips and Variations
- Extra crunch: after breading, lightly mist the strips with water and dip them in flour again.
- Oil temperature is key: at 340–347°F | 170–175°C, the crust turns golden while the inside stays juicy.
- Baking: arrange the strips on a rack set over a baking sheet, mist with oil, and bake at 410°F | 210°C for 15 to 18 minutes, turning once.
- Air fryer option: cook at 375°F | 190°C for 12 to 14 minutes, brushing with oil on both sides.
- Adjust the heat: reduce or increase the chili, or add smoked paprika for a deeper, smoky note.
Nutritional Value (per serving)
| Calories | 430 kcal |
| Protein | 38 g |
| Fat | 14 g |
| Carbohydrates | 38 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 780 mg |
| Cholesterol | 120 mg |
| Saturated fat | 3 g |
FAQ
Can I use thigh instead of breast?
Yes, boneless and skinless. Thigh meat is juicier and more forgiving if slightly overcooked; cut into the same strips and cook 1 to 2 minutes longer.
What can I use instead of sparkling water?
Whey, kefir diluted with one-third water, or plain water will work. Sparkling water plus baking powder gives a lighter, crisper crust.
How do I keep the coating crisp if I fry in batches?
Keep the cooked strips on a rack in a 210–230°F | 100–110°C oven. Do not cover them — steam will soften the coating.