These chicken strips are all about a deeply golden crust and tender, succulent chicken inside. The trick is a quick buttermilk marinade and a double coating of flour, cornstarch, and panko. They come together fast, and disappear even faster once they hit the table.
Ingredients
- Chicken breast fillet — 600g (1 lb 5 oz)
- Buttermilk — 200ml (3/4 cup)
- Egg — 1
- Garlic — 2 cloves
- Salt — 1 1/2 tsp (divide between the marinade and coating)
- Sweet paprika — 2 tsp (divide between the marinade and coating)
- Ground black pepper — 1/2 tsp
- Dijon mustard — 1 tsp (optional)
- All-purpose flour — 120g (1 cup)
- Cornstarch — 40g (1/3 cup)
- Panko breadcrumbs — 100g (1 1/2 cups)
- Garlic powder — 1 tsp
- Baking powder — 1/2 tsp (optional, for extra crispiness)
- Vegetable oil for frying — 600ml (2 1/2 cups)
How to Make It
- Prep the chicken: cut the fillets into long strips about 1/2 to 3/4 inch thick, then pat dry with paper towels.
- Make the marinade: whisk together the buttermilk, egg, finely grated garlic, 1 tsp salt, 1 tsp paprika, pepper, and mustard. Toss in the chicken strips and let sit for 20–30 minutes, or up to 12 hours in the refrigerator.
- Mix the dry coating: combine the flour, cornstarch, panko, garlic powder, 1/2 tsp salt, 1 tsp paprika, and baking powder. Stir well.
- Bread the strips: lift the chicken from the marinade, letting the excess drip off. Coat in the dry mixture, then dip quickly back into the marinade and coat again in the dry mixture for a double crust. Set on a rack for 5 minutes so the coating can set.
- Fry: heat the oil to 340–350°F. Fry in batches for 4–5 minutes, until deeply golden and the internal temperature reaches 165°F. Do not overcrowd the pan.
- Drain on a rack or paper towels, and season lightly with a little extra salt if needed.
- Serve hot with your favorite dips: garlic sauce, cheese sauce, barbecue sauce, or honey mustard.
Nutrition per Serving
| Calories | 480 kcal |
|---|---|
| Protein | 35 g |
| Fat | 22 g |
| Carbs | 32 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Serving Ideas and Sauces
- Classic: fries, dill pickles, coleslaw.
- Lighter option: mixed greens, sliced cucumber, herbed yogurt dip.
- Sauces: honey mustard, garlic aioli, cheese sauce, sweet-and-sour, barbecue.
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Tips and Variations
- Extra crisp: don’t skip the cornstarch or the double coating, and let the breaded strips rest for 5–10 minutes before frying.
- No deep frying: cook over medium heat in a shallow layer of oil, turning, for 3–4 minutes per side.
- Oven-baked: oil a rack, arrange the strips, and bake at 410°F for 15–18 minutes until golden, flipping halfway through. For a more pronounced crust, finish with convection or broil for 1–2 minutes.
- Air fryer: cook at 400°F for 10–12 minutes, flipping halfway and lightly misting with oil.
- Gluten-free: swap the flour for rice flour, and use gluten-free breadcrumbs or crushed cornflakes instead of panko.
- Spicy: add 1/2 tsp cayenne or chili flakes to the dry coating.
Storage and Reheating
- Refrigerator: up to 2 days in an airtight container.
- Freezer: arrange in a single layer, freeze for 1 hour, then transfer to a bag — keep for up to 2 months.
- Reheat: on a rack in a 375°F oven for 8–10 minutes, or in the air fryer at 350°F for 5–6 minutes, until the crust turns crisp again.
Frequently Asked Questions
- Can I replace the buttermilk? Yes. Use plain kefir or a mixture of milk with 1 tbsp lemon juice; let it stand for 10 minutes.
- How do I know the strips are done without a thermometer? Pierce the thickest piece: the juices should run clear, with no pink tint, and the crust should be evenly golden.
- Can I use thighs instead of breast? Yes, skinless and boneless. Cut them into the same strips; frying may take 1–2 minutes longer.
- Why is the coating falling off? Moisture. Pat the chicken dry well, shake off excess marinade, and let the coating set before frying.
- How can I reduce the fat? Bake on a rack in the oven or cook in the air fryer, lightly misting with oil.