Would you like some tender, juicy, flavorful chicken strips? Skip the restaurant and enjoy them in the comfort of your own home.
Restaurant Style Crispy Chicken Strips
Though this recipe has multiple components, our restaurant-style chicken strips are easy to make and are very tasty!
- 3 boneless skinless chicken breasts ((cut the breasts into four strips each))
- canola or vegetable oil for frying
Buttermilk Marinade
- 1/2 cup buttermilk
- 2 tsp hot sauce (cayenne pepper sauce ((cayenne pepper sauce))
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Wet Batter
- 1 1/2 cups club soda ((or sparkling water))
- 1 large egg
- 1 cup all-purpose flour
All-Purpose Flour Dredge
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp baking powder
- 1/4 tsp celery salt ((optional))
- 1/8-1/4 tsp ground cumin ((optional))
Cut each chicken breast into four strips.
Marinate the chicken strips for moistness, tenderness, and added flavor.
In a large bowl, mix buttermilk and marinade seasonings (salt, pepper, garlic powder, onion powder, and paprika) until fully incorporated. Toss the chicken strips to coat them in the marinade. Cover and refrigerate for at least 2 hours or overnight.
Prepare the wet batter and all-purpose flour dredge.
After you have marinated the chicken tenders, prepare the wet batter by whisking together the club soda, eggs, and 1 cup of flour in a large bowl until fully incorporated.
Prepare the all-purpose flour dredge by mixing flour, salt, black pepper, garlic powder, onion powder, paprika, baking soda, celery salt, and ground cumin.
Batter the chicken.
Take each strip out of the marinade, shake off the excess buttermilk, and dip it into the wet batter. Then, dredge the strip in the flour mixture until it is fully coated, and set it aside until you complete the dredging process.
Time to fry the chicken!
Heat 2 1/2 – 3 inches of cooking oil to 350°. Place the chicken strips in the oil (in batches of 3 to 4 strips), and cook for 5-7 minutes (until golden brown). To be safe, you can use a meat thermometer to ensure that each chicken strip reaches an internal temperature of 165°.
Remove the chicken strips from the oil and place them on paper towels or a prepared wire rack to drain. Side note: A wire rack will allow the chicken strips to retain crispiness.
Repeat with the remaining chicken, and enjoy!