How are chicken strips made?

Chicken strips are made by cutting boneless, skinless chicken breasts or thighs into evenly sized strips. These are then marinated, coated with seasoned flour, eggs, and breadcrumbs, and cooked by frying, baking, or air frying until crispy.

What is the difference between chicken tenders and chicken strips?

Chicken tenders come from the tenderloin, a specific muscle beneath the breast. They are naturally tender and uniform in size. Chicken strips , on the other hand, are slices of chicken breast or thigh, cut to resemble tenders but may vary slightly in size and texture.

What is the best way to strip chicken?

Use a sharp knife to slice chicken breasts lengthwise into even strips about 1 inch wide. To make slicing easier, partially freeze the chicken for 20-30 minutes before cutting.

Why are my chicken strips not crispy?

Common reasons include:The oil wasn’t hot enough, causing the strips to absorb more oil. The coating wasn’t properly adhered, or the strips weren’t coated evenly. Overcrowding the pan, which reduces heat and prevents crisping.

Can I freeze chicken strips for later?

Yes! Arrange the coated, uncooked strips on a baking sheet and freeze until firm. Transfer to a freezer-safe bag and store for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.

What are the best dips for chicken strips?

Popular options include honey mustard, ranch, BBQ sauce, buffalo sauce, and garlic aioli. For a unique twist, try sweet chili sauce or sriracha mayo.

The Best Chicken Strip Recipe - Golden, Crunchy, and Homemade

Description

This Chicken Strip Recipe delivers perfectly crispy, golden chicken strips that are tender and flavorful. Great as a snack, meal, or party appetizer!

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 4

Ingredients

For the Chicken Strips:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk (for marinating)
- 2 large eggs, whisked
- 1 cup all-purpose flour
- 1 cup breadcrumbs (Panko recommended)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Optional Add-Ins:
- ¼ cup grated Parmesan cheese (add to breadcrumbs)
- ½ teaspoon cayenne pepper (for spice)
For Cooking:
- Vegetable oil for frying, or cooking spray for baking/air frying

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Instructions

Marinate the Chicken:

Place chicken strips in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Prepare Coating Stations:

In one bowl, whisk eggs. In a second bowl, mix flour with seasonings (paprika, garlic powder, onion powder, salt, and pepper). In a third bowl, place breadcrumbs.

Coat the Strips:

Remove chicken from buttermilk, letting excess drip off. Dip into flour, then eggs, and finally breadcrumbs, pressing to adhere.

Cook the Chicken:

Frying: Heat oil to 350°F (175°C) in a skillet or deep pan. Fry strips for 3-4 minutes per side until golden brown and cooked through.

Baking: Preheat oven to 400°F (200°C). Place strips on a greased baking sheet. Spray with cooking spray and bake for 20-25 minutes, flipping halfway.

Air Frying: Preheat air fryer to 375°F (190°C). Arrange strips in a single layer and cook for 12-15 minutes, flipping halfway.

Serve:

Sprinkle hot strips with extra salt if desired. Serve with your favorite dipping sauces.

Notes

For extra crunch, double-dip the strips in the flour and egg mixture before coating with breadcrumbs.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.