Introduction & Overview
Crispy chicken strips (aka chicken tenders, chicken fingers) are a beloved snack, appetizer, or meal component. The goal is juicy, tender chicken inside, with a golden, crunchy exterior. Achieving that perfect contrast requires good technique: a flavorful marinade or brine, a well‑constructed coating, and proper frying (or baking) method. In this recipe, I’ll walk you through:
Ingredient list and notes
Prepping the chicken
Marinating / brining
Coating / breading (single, double, or triple layers)
Frying (or alternative cooking methods)
Finishing touches, draining, and serving
Tips, variations, troubleshooting, and plating
Let’s dive in.
Ingredients & Notes
Below is a sample set of ingredients for ~4–6 servings (adjust proportionally). You can scale up or down.
Chicken & Marinade / Brine
600 g boneless, skinless chicken breast or tenderloins
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon garlic powder (or finely minced garlic)
1 teaspoon onion powder
½ teaspoon paprika (smoked or sweet)
¼ teaspoon cayenne pepper (optional, for heat)
1 cup buttermilk (or a milk + lemon/vinegar substitute)
1 egg
Note on buttermilk substitute: If you don’t have buttermilk, mix about 1 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes until it curdles slightly. This gives acidity and helps tenderize.
Coating / Breading Layers
You can choose a simple 2‑layer breading (flour → egg → breadcrumb) or a more aggressive 3‑layer method (flour → wet → flour → wet → crumbs) for extra crunch.
Here’s a suggested three‑layer coating:
Dry mix (first flour dredge):
½ cup (≈ 75 g) all‑purpose flour
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
Wet / binding layer:
1 egg
½ cup buttermilk (or milk)
Final “crust” layer (breadcrumbs / panko / crumbs):
1 cup panko breadcrumbs (or regular breadcrumbs)
½ cup crushed cornflakes (optional, for extra crunch)
½ teaspoon extra paprika
½ teaspoon garlic powder
Pinch salt & pepper
Oil for Frying
Enough neutral oil with a high smoke point (e.g. vegetable oil, canola oil, sunflower oil) to fill a deep frying pan or pot to a depth of ~4–5 cm (1.5–2 inches)
You want enough oil so the chicken strips can float and be partially submerged (i.e., true deep frying, not shallow pan frying)
Optional Dipping Sauces & Garnishes
Ketchup, BBQ sauce, honey mustard, ranch, garlic aioli, hot sauce, etc.
Lemon wedges
Fresh parsley or chopped herbs for garnish
Step 1: Preparing the Chicken
Trim & slice. If using chicken breast, trim off excess fat or tough bits. Then slice the chicken into strips about 1.5–2 cm (½–¾ inch) wide and of uniform thickness. Uniform size helps for even cooking.
Tenderize if needed. If your chicken pieces are thick, you can make them more uniform by gently pounding with a kitchen mallet or the flat side of a heavy knife (placing the chicken between plastic wrap) to about 1 cm thickness. This helps cooking time and ensures no undercooked centers.
Pat dry lightly. Use paper towels to blot away excess moisture from the chicken strips before marinating or coating. Too much surface moisture can cause the coating to slide off.
Step 2: Marinating / Brining
This step infuses flavor and helps with moisture retention. You don’t have to marinate long — but the longer, the better (within reason).
In a bowl, whisk together salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using).
Add the buttermilk (or milk‑acid mix) and stir to combine.
Submerge the chicken strips in the marinade.
Cover and refrigerate for 1 hour up to overnight. (If marinating longer than ~6 hours, reduce salt slightly to avoid over‑salting.)
The acidity in buttermilk (or milk + vinegar) helps break down proteins slightly and makes the inside more tender.
Step 3: Prepare the Coating Stations
You’ll have three “stations” (or bowls) for dredging:
Bowl A (dry dredge): the flour + spice mix
Bowl B (wet binder): egg + buttermilk
Bowl C (crumb layer): breadcrumbs + extra seasoning + optional crunchy bits
Set these up in order so you can work in assembly line fashion.
Optionally, if doing a double or triple coat, you can repeat wet + dry again before final crumb stage.
Tip: For best adhesion, after coating, let the strips rest on a wire rack (or tray) for 15–30 minutes before frying. This “sets” the crust, making it less likely to fall off in the oil.
Step 4: Coating the Chicken
For each chicken strip, follow these steps:
Dredge in Bowl A (flour layer): Lightly coat all sides. Shake off excess.
Dip in Bowl B (wet binder): Submerge fully or paint on.
(Optional) Return to Bowl A again for a second flour coat (for extra crust).
Dip again in Bowl B (if double coating).
Press into Bowl C (crumb layer): Roll and press gently so the crumbs adhere firmly to all surfaces.
Repeat for all strips. Place coated strips on a rack or tray (not touching each other).
Step 5: Frying (Deep Fry Method)
This is the classic method to get ultra‑crispy exteriors.
Heating the Oil
Use a heavy pot or deep frying pan. Add oil to ~4–5 cm depth (so chicken can float).
Heat the oil to about 175–180 °C (350–360 °F). Use a thermometer to monitor.
If too hot, the exterior burns before the inside cooks; if too cool, the coating absorbs oil and becomes greasy.
Frying
Once the oil is at temperature, gently lower a few strips (don’t overcrowd — maybe 3–4 strips at a time, depending on pot size).
Fry for 3–4 minutes, turning once, until golden brown and cooked through. (Exact time depends on thickness.)
Use a slotted spoon or spider strainer to lift them out.
Drain on a wire rack set over paper towels (not directly on paper towels, which can make them soggy).
Optionally, double-fry: after an initial fry and brief rest, re-fry at a slightly higher temp (~190 °C / 375 °F) for ~1 minute to crisp further.
Checking Doneness
The internal temperature should reach 75 °C (165 °F).
If a strip is a bit golden but undercooked, you can finishing bake in a 180 °C oven for 5–7 minutes.
Alternative Methods: Oven-Baked or Air Fryer
If you prefer less oil or a healthier method, you can bake or air fry — though you may not get quite the same crunch as deep frying. Use the same coating steps.
Oven-baked method:
Preheat oven to 200 °C (about 400 °F).
Place strips on a wire rack over a baking tray.
Spray or brush lightly with oil.
Bake for 15–20 minutes, flip halfway, until golden and cooked through.
Optionally, broil (top heat) for last 1–2 minutes to crisp.
Air fryer method:
Preheat air fryer to ~200 °C (390 °F).
Arrange strips in single layer (do not overcrowd).
Spray with oil.
Cook for ~10–12 minutes, flip halfway, until crisp and cooked through.
Keep in mind: the crispiness may be slightly less intense than deep frying, but it's healthier and still very tasty.
Step 6: Finishing & Serving
After frying, let the strips rest for 1–2 minutes (so the crust firms up).
Add optional garnish: sprinkle chopped parsley, or a light dusting of paprika for color.
Serve immediately with your favorite dipping sauces and side items.
Serving suggestions / side dishes:
French fries, potato wedges, or sweet potato fries
Coleslaw
Fresh green salad
Steamed vegetables
Mashed potatoes
Sandwiches / wraps (use strips in buns or bread with lettuce, tomato, sauce)
Tips, Tricks & Troubleshooting
Here are some best practices and advice gathered from various expert sources and home cooks to help you get restaurant-level crispy chicken strips:
For extra crispiness
Use panko breadcrumbs or mixture of breadcrumbs + crushed cornflakes for more texture. (Many recipes use panko for that extra crunch.)
kennymcgovern.com
+1
Include a bit of cornstarch or potato starch along with flour in the dredge (e.g., 70% flour + 30% starch) — starch helps crisp. (Many fried chicken recipes use starch for crisp texture).
Double fry (initial “soft” fry then a short “crisping” fry) is a well-known trick to get extra crunch.
Let coated strips rest on a rack (30 minutes) before frying so coating adheres firmly. A user comment: “After coating, let it sit for ~30 mins … the coating sticks better.”
Use a “wet-dry-wet-dry” or “flour → wet → flour → wet → crumb” method to build a craggy, crunchy exterior. Some users call this “wet and dry batter” layering.
+1
Don’t overcrowd the fryer. Adding too many strips at once drops oil temperature, leading to greasy rather than crispy results.
Use oil at correct temperature (175–180 °C); monitor and adjust heat to keep it stable.
Use a wire rack for draining (so the bottom isn’t resting in its own oil). Many cooks emphasize placing fried items on a wire rack over paper towels instead of directly on paper towels.
Some cooks mix a few spoonfuls of marinade into the flour dredge (“mud”) so that bits of marinade cling to the flour and build texture. One comment: > “pour a few tablespoons of your marinade into the flour … the brine/flour ‘mud’ sticks … adding extra crispness.”
Common Problems & Fixes
Problem Possible Cause(s) Fix / Prevention
Coating falls off Too much moisture, insufficient pressing, no rest before fry Pat strips dry, press coating firmly, let rest, temperature stable oil
Greasy coating (soggy) Oil too cool, overcrowding Raise oil temp, fry in small batches
Outside burns before inside cooks Oil too hot, strips too thick Lower oil temp slightly, ensure uniform thickness, finish in oven
Undercooked inside Too thick coating, insufficient fry time Thinner strips, check internal temp, finish in oven
Uneven browning Oil temperature fluctuations, strips touching Use thermometer, maintain steady heat, keep pieces separate
Flavor variations & enhancements
Add herbs or spices into the flour/crumb mix: paprika, cayenne, onion powder, Italian herbs, dried oregano, thyme, etc.
Use Parmesan cheese (finely grated) mixed into the crumb for a cheesy twist (some home cooks share this tip)
Try buttermilk + hot sauce (Buffalo style) marinade for spicy strips
Add crushed tortilla chips, pretzels or Doritos instead of breadcrumbs for a flavorful crust
For extra flavor, brine chicken in salted water + sugar + aromatics (garlic, onion, herbs) before coating
Serve with flavored dipping sauces (e.g. garlic aioli, chili mayo, honey- mustard) to add contrast
Approximate Timeline (for 4–6 servings)
Here’s a realistic timeline so you can plan your cooking sequence:
Time What to Do
0:00 Trim & slice chicken
0:10 Whisk marinade and submerge chicken
0:10–1:10 Marinate (minimum 1 hour; can be longer)
1:00 Prepare dredge bowls (flour mix, wet binder, crumb mix)
1:10 Remove chicken from marinade; pat lightly
1:12 Coat all strips (dredge → wet → crumb)
1:25 Let strips rest on wire rack (15–30 min)
1:35 Heat oil to ~175–180 °C
1:37 Fry in batches (3–4 min each batch)
1:50 Optional second crisp fry
1:52 Drain on wire rack
1:55 Serve hot with dipping sauces
If you marinate overnight, you’ll shorten the active prep time on cooking day.
Full Recipe Version (Printable / Summary)
Here is a concise version you can print or follow easily:
Ingredients (for about 4–6 servings)
600 g boneless, skinless chicken breast, cut into strips
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne (optional)
1 cup buttermilk (or milk + 1 Tbsp lemon juice)
1 egg
Dry dredge mix:
½ cup flour
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
Breadcrumb / crumb mix:
1 cup panko (or breadcrumbs)
½ cup crushed cornflakes (optional)
½ teaspoon paprika
½ teaspoon garlic powder
Salt & pepper to taste
Oil for frying
Dipping sauces / garnishes as desired
Instructions
Marinate chicken: In a bowl, whisk salt, pepper, garlic powder, onion powder, paprika. Add buttermilk, stir, and submerge chicken strips. Cover and refrigerate for at least 1 hour (or up to overnight).
Preheat setup: Prepare three bowls: (A) dry dredge flour mix, (B) wet binder (egg + some buttermilk), (C) crumb mix with panko + seasonings.
Coat chicken: For each strip: dredge in A, dip in B, then press into C. Place coated strips on a rack or tray. Let rest 15–30 min to set crust.
Heat oil: In a deep pot, pour enough oil to ~4–5 cm depth. Heat to ~175–180 °C (350–360 °F).
Fry: Fry in small batches (3–4 strips) for ~3–4 minutes, turning once, until golden and cooked through (internal temp ~75 °C). Remove and drain on a wire rack.
Optional double fry: After initial fry and rest, refry for ~1 minute at a slightly higher temp (~190 °C) to increase crispiness.
Serve: Let rest briefly, garnish, and serve hot with dips and sides.
Plating & Presentation Ideas
Serve strips on a wooden board or long platter with small bowls of assorted dips (e.g. ketchup, garlic aioli, honey mustard, spicy mayo).
Add lemon wedges and a sprinkle of fresh chopped parsley or cilantro for color.
Dress with a drizzle of sauce (e.g. sriracha mayo) over some strips as accent.
Serve alongside colorful vegetables or crisp coleslaw to balance richness.
For a “meal plate,” arrange with fries or potato wedges and a small salad on the side.
Nutrition & Storage
Nutrition depends heavily on portion size and frying method. Deep frying will add substantial fat.
Leftover strips can be stored in an airtight container in the fridge for 1–2 days.
To reheat and retain crispiness, place in a preheated oven (200 °C / 400 °F) or air fryer for a few minutes until hot and crisped.
Final Thoughts & Tips Summary
Marinating (especially in acidic buttermilk) improves flavor and tenderness.
Use panko, crushed cornflakes, or extra-textured crumbs for maximum crunch.
Layering wet + dry coatings (or even double dredge) yields a more rugged, crispy crust.
Let coated strips rest before frying to help adherence.
Fry at stable, correct temperature and avoid overcrowding.
Double frying can boost crispiness.
Use a wire rack for draining—not paper directly—to prevent sogginess.
Finish in oven if needed for slight undercooking.
Experiment with flavors in the crust or dipping sauces for variety.
If you want, I can adapt this recipe to Moroccan flavors (using local spices) or make a healthier baked version for you — would you like me to send that version?
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