Crispy chicken strips are a popular and delicious dish, perfect for a quick meal or as a party snack. The key to achieving that perfect crunch is in the breading and frying process. Here’s a recipe for making crispy chicken strips from scratch:
Crispy Chicken Strips Recipe
Ingredients:
For the Chicken Strips:
- 1 lb (450g) chicken breast (about 2 large breasts)
- 1 cup buttermilk (or substitute with milk mixed with 1 tablespoon lemon juice)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional for extra flavor)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- Vegetable oil (for frying)
For Dipping Sauce (optional):
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions:
1. Prepare the Chicken:
- Slice the chicken breasts into strips, about 1 inch wide. For even cooking, try to make the strips similar in size.
2. Marinate the Chicken:
- Place the chicken strips in a bowl and cover with buttermilk. If you don’t have buttermilk, you can use milk mixed with lemon juice.
- Cover and refrigerate for at least 30 minutes to 2 hours. Marinating helps tenderize the chicken and adds flavor.
3. Prepare the Breading Station:
- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper.
- In another shallow dish, place the panko breadcrumbs and Parmesan cheese (if using).
4. Bread the Chicken Strips:
- Remove the chicken strips from the buttermilk, allowing excess to drip off.
- Dredge each strip in the seasoned flour mixture, coating evenly.
- Dip the floured strips back into the buttermilk.
- Finally, coat the strips in the panko breadcrumb mixture, pressing gently to adhere.
5. Heat the Oil:
- Heat about 1/2 inch of vegetable oil in a large skillet or frying pan over medium-high heat. To test if the oil is ready, drop a small piece of bread into the oil; if it sizzles and bubbles, the oil is hot enough.
6. Fry the Chicken Strips:
- Fry the chicken strips in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Use tongs or a slotted spoon to transfer the cooked strips to a paper towel-lined plate to drain excess oil.
7. Serve:
- Serve the crispy chicken strips hot with your choice of dipping sauces or sides. They’re perfect with fries, salad, or even in a sandwich.
For the Dipping Sauce (optional):
- Combine all the dipping sauce ingredients in a bowl and mix until smooth. Adjust seasoning to taste.
Tips:
- Consistency: For extra crunch, you can double-dip the chicken strips: flour, buttermilk, flour, buttermilk, and then breadcrumbs.
- Oil Temperature: Keeping the oil at the right temperature is crucial for crispy results. If the oil is too hot, the outside will burn before the inside cooks. Too cool, and the strips will become greasy.
- Alternative Cooking Methods: If you prefer, you can bake the chicken strips. Preheat your oven to 400°F (200°C), place the breaded strips on a baking sheet lined with parchment paper, and bake for about 20 minutes, flipping halfway through, until crispy and cooked through.
Enjoy your crispy chicken strips! They’re a perfect treat for any occasion.