Crispy Golden Chicken Strips (Printable)

Golden breaded chicken strips with flavorful marinade and crunchy panko coating, ideal for dipping.

# Ingredient List:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# How to Make:

01 - Whisk buttermilk, salt, black pepper, garlic powder, and paprika in a bowl. Add chicken strips and marinate for minimum 30 minutes or up to 2 hours refrigerated.
02 - Arrange three shallow bowls: mix flour with salt, black pepper, and smoked paprika in one; beat eggs in second; place panko breadcrumbs in third.
03 - Remove chicken from marinade and let excess drip off. Dredge each strip first in seasoned flour, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet and heat to 350°F (175°C).
05 - Fry chicken strips in batches for 3 to 4 minutes on each side until golden and cooked through. Drain on wire rack or paper towels.
06 - Present hot chicken tenders alongside barbecue and honey-mustard sauces for dipping.

# Expert Tips:

01 -
  • The buttermilk marinade keeps the chicken impossibly juicy even after frying.
  • Panko breadcrumbs create a shatteringly crisp crust that stays crunchy for hours.
  • You can prep the strips ahead and fry them right before serving without any stress.
  • Kids and adults alike devour these, making them perfect for any gathering.
02 -
  • If the oil temperature drops too low, the breading absorbs grease and turns soggy instead of crisp.
  • Pressing the panko firmly onto each strip before frying prevents bare patches and ensures even coverage.
  • Letting the chicken come to room temperature before frying helps it cook through without overcooking the outside.
03 -
  • Use a thermometer to monitor oil temperature, because guessing leads to greasy or burnt tenders.
  • Let the marinated chicken come to room temperature for 10 minutes before breading so it cooks evenly.
  • Season the flour generously, because most of it falls off and you want every bit that clings to count.
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