Tasty Chicken Strips
Crispy, golden, and irresistibly flavorful, these Tasty Chicken Strips are the ultimate comfort food that will have your family coming back for seconds! Made with tender, marinated strips of boneless chicken breasts, the recipe combines a seasoned flour mixture, panko breadcrumbs, and a rich buttermilk soak to achieve that perfect balance of crunch and juicy goodness. Fried to perfection in hot vegetable oil, these homemade chicken strips deliver restaurant-quality flavor in just 35 minutes. Ideal as a quick dinner or party appetizer, they pair beautifully with your favorite dipping sauces—think creamy ranch, tangy honey mustard, or smoky barbecue sauce. Perfect for satisfying picky eaters and foodies alike, these crispy chicken tenders are a must-try for any chicken lover!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Buttermilk
- 1 large Egg
- 1 cup Panko breadcrumbs
- 3 cups Vegetable oil (for frying)
Instructions
Slice the chicken breasts into thin, uniform strips (about 1-inch wide) and place them in a mixing bowl.
Add the buttermilk to the bowl with the chicken strips. Stir to coat evenly and let marinate for 15 minutes (or refrigerate for up to 4 hours for enhanced flavor).
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
In a separate shallow dish, lightly beat the egg.
In a third shallow dish, place the panko breadcrumbs.
Heat the vegetable oil in a large, deep skillet or pot over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for best results.
Remove a chicken strip from the buttermilk, letting the excess drip off. Dredge it in the flour mixture, then dip it into the beaten egg, and finally coat it in the panko breadcrumbs. Press gently to adhere the crumbs.
Repeat the breading process for the remaining chicken strips and place them on a clean plate.
Fry the chicken strips in batches, being careful not to overcrowd the skillet. Cook each batch for 3-5 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Use a slotted spoon to transfer the cooked chicken strips to a plate lined with paper towels to drain any excess oil.
Serve warm with your choice of dipping sauces, such as ranch, honey mustard, or barbecue sauce. Enjoy!
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
