Crispy & Fried

Crispy Chicken Strips

Name: Crispy Chicken Strips
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (675g) chicken breasts, boneless and skinless; 1 cup (120g) all-purpose flour; 2 eggs; 1 cup (60g) Panko breadcrumbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1 cup (240ml) buttermilk; Vegetable oil for frying, about 1/2 inch (1cm) deep in a large skillet

By Otto Larkin · June 19, 2026 · Crispy & Fried

Prep20 min

Cook15 min

Total35 min

Serves4

I still remember the first time I made crispy chicken strips for my family. It was a weeknight, and I was looking for something easy and quick to make for dinner. I had all the ingredients on hand, and it took me about 30 minutes to prepare and cook the entire meal. The result was amazing - crispy on the outside, juicy on the inside, and full of flavor.

Since then, crispy chicken strips have become a staple in our household. We make them at least once a week, and everyone loves them. The best part is that you can customize the recipe to your taste by using different seasonings and sauces.

In this recipe, I'll show you how to make crispy chicken strips from scratch. It's easier than you think, and the result is well worth the effort. You'll need a few simple ingredients, including chicken breasts, all-purpose flour, eggs, and breadcrumbs.

The key to making crispy chicken strips is to use the right breading technique. You'll need to dredge the chicken strips in flour, then dip them in eggs, and finally coat them in breadcrumbs. This will give you a crispy exterior and a juicy interior.

This recipe is perfect for a quick dinner or snack. You can serve the crispy chicken strips with your favorite dipping sauce, such as honey mustard or ranch dressing. You can also serve them with a side of fries or a salad for a more filling meal.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The crispy chicken strips are perfect for a quick dinner or snack.
You can customize the recipe to your taste by using different seasonings and sauces.
The recipe is family-friendly and kid-approved.
You can make the crispy chicken strips ahead of time and store them in the fridge for up to a day.

Why This Recipe Works

The reason this recipe works so well is that it uses a combination of breading and frying to create a crispy exterior. The breading helps to lock in the moisture of the chicken, while the frying gives it a crunchy texture.

The type of breadcrumbs you use is also important. Panko breadcrumbs are lighter and crisper than regular breadcrumbs, which makes them perfect for this recipe.

Another important factor is the temperature of the oil. If the oil is too hot, the chicken will burn on the outside before it's fully cooked on the inside. If the oil is too cold, the chicken will absorb too much oil and become greasy.

Finally, the key to making crispy chicken strips is to not overcook them. You want to cook them until they're golden brown and crispy on the outside, but still juicy on the inside.

Ingredients You’ll Need

To make crispy chicken strips, you'll need a few simple ingredients. The most important ingredient is the chicken breasts, which should be boneless and skinless. You'll also need all-purpose flour, eggs, and breadcrumbs.

When it comes to the breadcrumbs, you can use either Panko breadcrumbs or regular breadcrumbs. Panko breadcrumbs are lighter and crisper than regular breadcrumbs, which makes them perfect for this recipe.

1 1/2 pounds (675g) chicken breasts, boneless and skinlessYou can use either chicken breasts or chicken tenders for this recipe. If using chicken breasts, make sure to cut them into strips before breading.
1 cup (120g) all-purpose flourAll-purpose flour is the best type of flour to use for breading chicken. It's light and airy, which helps to create a crispy exterior.
2 eggsThe eggs are used to help the breadcrumbs stick to the chicken. You can beat the eggs lightly before using them to make them easier to work with.
1 cup (60g) Panko breadcrumbsPanko breadcrumbs are lighter and crisper than regular breadcrumbs, which makes them perfect for this recipe. You can also use regular breadcrumbs if you don't have Panko breadcrumbs on hand.
1/2 teaspoon saltSalt is used to season the chicken and bring out its natural flavors. You can use either kosher salt or table salt for this recipe.
1/4 teaspoon black pepperBlack pepper is used to add a bit of spice to the chicken. You can use either freshly ground black pepper or pre-ground black pepper for this recipe.
1/4 teaspoon garlic powderGarlic powder is used to add a bit of flavor to the chicken. You can use either garlic powder or onion powder for this recipe.
1/4 teaspoon paprikaPaprika is used to add a bit of color and flavor to the chicken. You can use either sweet paprika or smoked paprika for this recipe.
1 cup (240ml) buttermilkButtermilk is used to marinate the chicken and help it stay moist. You can use either buttermilk or regular milk for this recipe.
Vegetable oil for frying, about 1/2 inch (1cm) deep in a large skilletVegetable oil is used for frying the chicken. You can use either vegetable oil or peanut oil for this recipe. Make sure the oil is hot before adding the chicken, and do not overcrowd the skillet.

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWhiskTongs or slotted spoon

How to Make Crispy Chicken Strips

1
Cut the chicken breasts into strips, about 1/2 inch (1cm) wide and 3-4 inches (7-10cm) long.
2
In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
3
Pour the buttermilk into a separate shallow dish.
4
Dip each chicken strip into the buttermilk, coating it completely, then roll it in the flour mixture to coat. Place the coated chicken strip on a plate or tray.
5
Dip the floured chicken strip into the beaten eggs, coating it completely, then roll it in the Panko breadcrumbs to coat. Place the coated chicken strip on a separate plate or tray.
6
Heat about 1/2 inch (1cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (180°C).
7
Carefully place 3-4 coated chicken strips into the hot oil. Do not overcrowd the skillet.
8
Fry the chicken strips for 5-6 minutes on each side, or until they are golden brown and crispy. Repeat with the remaining chicken strips.
9
Remove the fried chicken strips from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10
Serve the crispy chicken strips hot with your favorite dipping sauce.
11
If desired, garnish with chopped fresh herbs, such as parsley or thyme, and serve with a side of fries or a salad.

Expert Tips

Make sure the oil is hot before adding the chicken. If the oil is not hot enough, the chicken will absorb too much oil and become greasy.
Do not overcrowd the skillet. Fry the chicken strips in batches if necessary, to ensure they have enough room to cook evenly.
Use a thermometer to ensure the oil reaches the correct temperature.
Do not overcook the chicken. Cook it until it's golden brown and crispy on the outside, but still juicy on the inside.
If you want to make the crispy chicken strips extra crispy, you can chill them in the refrigerator for 30 minutes before frying.
You can also bake the crispy chicken strips in a preheated oven at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown.
Experiment with different seasonings and sauces to find your favorite flavor combination.
For an extra crunchy coating, you can try using cornstarch or panko breadcrumbs mixed with grated Parmesan cheese.

Common Mistakes to Avoid

Not heating the oil to the correct temperature, resulting in greasy or undercooked chicken.
Overcrowding the skillet, which can cause the chicken to stick together or cook unevenly.
Not using the correct type of breadcrumbs, which can affect the texture and flavor of the crispy chicken strips.
Not chilling the coated chicken strips in the refrigerator before frying, which can help the coating adhere better to the chicken.
Not using a thermometer to ensure the oil reaches the correct temperature.
Not patting the chicken dry with paper towels before breading, which can help the coating adhere better to the chicken.

Variations and Substitutions

Try using different types of breadcrumbs, such as whole wheat or gluten-free breadcrumbs, for a healthier coating.
Experiment with different seasonings, such as paprika, garlic powder, or dried herbs, to find your favorite flavor combination.
Use different types of cheese, such as cheddar or mozzarella, for an extra burst of flavor.
Add some heat to your crispy chicken strips by using spicy seasonings or sauces, such as hot sauce or sriracha.
Try using different types of milk, such as almond or soy milk, for a dairy-free marinade.
Use different types of oil, such as avocado oil or grapeseed oil, for a healthier frying option.
Add some crunch to your crispy chicken strips by topping them with chopped nuts or seeds, such as almonds or sesame seeds.

What to Serve With Crispy Chicken Strips

Crispy chicken strips are perfect for serving as a main dish or as a snack. You can serve them with a side of fries or a salad for a more filling meal.

Some other ideas for serving crispy chicken strips include serving them with a side of dipping sauce, such as honey mustard or ranch dressing, or serving them with a side of roasted vegetables, such as broccoli or carrots.

Serve with a side of fries or a salad for a more filling meal.Serve with a side of dipping sauce, such as honey mustard or ranch dressing.Serve with a side of roasted vegetables, such as broccoli or carrots.Serve as a snack or appetizer at a party or gathering.

Make-Ahead, Storage, Freezing and Reheating

If you want to make the crispy chicken strips ahead of time, you can store them in an airtight container in the refrigerator for up to a day.

To reheat the crispy chicken strips, simply place them in a preheated oven at 350°F (180°C) for 10-15 minutes, or until crispy and golden brown.

You can also freeze the crispy chicken strips for up to 2 months. Simply place them in a single layer on a baking sheet, and then transfer them to an airtight container or freezer bag.

To reheat frozen crispy chicken strips, simply bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown.

Frequently Asked Questions

What type of oil should I use for frying?

You can use either vegetable oil or peanut oil for frying. Make sure the oil is hot before adding the chicken, and do not overcrowd the skillet.

How do I know when the oil is hot enough?

You can use a thermometer to ensure the oil reaches the correct temperature. The ideal temperature for frying is between 350°F (180°C) and 375°F (190°C).

Can I bake the crispy chicken strips instead of frying?

Yes, you can bake the crispy chicken strips in a preheated oven at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown.

How do I store leftover crispy chicken strips?

You can store leftover crispy chicken strips in an airtight container in the refrigerator for up to a day. To reheat, simply place them in a preheated oven at 350°F (180°C) for 10-15 minutes, or until crispy and golden brown.

Can I freeze crispy chicken strips?

Yes, you can freeze crispy chicken strips for up to 2 months. Simply place them in a single layer on a baking sheet, and then transfer them to an airtight container or freezer bag.

How do I reheat frozen crispy chicken strips?

To reheat frozen crispy chicken strips, simply bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown.

What type of breadcrumbs should I use for the crispy chicken strips?

You can use either Panko breadcrumbs or regular breadcrumbs for the crispy chicken strips. Panko breadcrumbs are lighter and crisper than regular breadcrumbs, which makes them perfect for this recipe.

Can I use different types of cheese for the crispy chicken strips?

Yes, you can use different types of cheese, such as cheddar or mozzarella, for an extra burst of flavor.

The Full Recipe

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