Few foods are as universally comforting as a plate of crispy homemade chicken strips. Golden and crunchy on the outside, tender and juicy in the center, these chicken strips are an easy family favorite that can turn an ordinary dinner into something everyone looks forward to.
The secret is in the preparation. Thin strips of chicken breast are soaked in seasoned buttermilk before being coated in a mixture of flour, cornstarch, and flavorful spices. The buttermilk helps tenderize the chicken while adding subtle tanginess, and the cornstarch gives the coating an especially crisp texture when fried.
Making chicken strips at home also gives you plenty of control. You can adjust the seasonings, make them mild or spicy, and choose your favorite dipping sauces. They’re perfect for a quick weeknight meal, game-day snack, party appetizer, or casual family dinner.
Serve them with fries and ranch, tuck them into wraps, or add them to a fresh salad for an easy homemade meal.
Why You’ll Love These Chicken Strips
There are plenty of reasons to make chicken strips from scratch.
Extra crispy coating: Cornstarch helps create a light, crunchy crust.
Tender chicken: A buttermilk marinade helps keep the chicken flavorful and tender.
Easy ingredients: Everything can be found at a typical grocery store.
Customizable: Adjust the seasonings to suit your family’s taste.
Family-friendly: Keep the spices mild for kids or add heat for adults.
Better than takeout: Homemade chicken strips are fresh from the fryer and can be served exactly how you like them.
Ingredients You’ll Need
For the Chicken
- 500 g (about 1.1 pounds) chicken breast, cut into strips
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
If you don’t have buttermilk, make a quick substitute by combining regular milk with 1 tablespoon vinegar. Let it sit for several minutes before using.
For the Crispy Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder, optional
- Salt and black pepper, to taste
For Frying
- Vegetable oil, enough for deep frying
The combination of flour and cornstarch is important. Flour provides structure and browning, while cornstarch helps make the crust lighter and crunchier.
How to Make Crispy Chicken Strips
Step 1: Cut the Chicken
Start by trimming any excess fat or connective tissue from the chicken breasts.
Cut the chicken lengthwise into strips of roughly similar thickness. Keeping the pieces similar in size helps them cook at approximately the same rate.
If your chicken breast is particularly thick, you can gently pound it to an even thickness before slicing.
Step 2: Marinate the Chicken
Place the chicken strips in a large bowl or resealable bag.
Pour in the buttermilk and add the salt and black pepper.
Toss everything together until the chicken is thoroughly coated.
Cover the bowl and refrigerate for at least 30 minutes.
For deeper flavor and especially tender chicken, you can let it marinate for several hours or overnight.
The mild acidity of the buttermilk helps tenderize the chicken while giving it a subtle tangy flavor.
Step 3: Prepare the Coating
While the chicken marinates, prepare the dry coating.
In a wide bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, optional chili powder, salt, and black pepper.
Whisk everything together thoroughly so the seasonings are evenly distributed.
Using a wide, shallow bowl makes it easier to coat each chicken strip without making a mess.
Step 4: Coat the Chicken
Remove one chicken strip from the buttermilk and allow the excess marinade to drip off.
Place it into the flour mixture.
Press the flour mixture firmly onto the chicken, making sure every surface is covered.
For an extra-crispy double coating, return the floured chicken to the buttermilk briefly, then place it back into the flour mixture. Press the coating firmly around the chicken to create little craggy pieces that become wonderfully crunchy when fried.
Place the coated strips on a clean plate or wire rack while you finish the remaining chicken.
Step 5: Heat the Oil
Pour enough vegetable oil into a deep, heavy-bottomed pot or deep skillet to allow the chicken strips to cook without touching the bottom.
Heat the oil to approximately 170–180°C (340–350°F).
An instant-read or frying thermometer is extremely useful here.
If the oil isn’t hot enough, the coating can absorb too much oil and become greasy. If it’s too hot, the outside can brown before the chicken has finished cooking.
Step 6: Fry in Batches
Carefully lower several coated chicken strips into the hot oil.
Do not overcrowd the pan. Adding too many pieces at once can dramatically lower the oil temperature.
Fry the chicken for approximately 4–6 minutes, turning as needed, until the coating is deeply golden and crisp and the chicken is fully cooked.
The exact cooking time depends on the thickness of your strips.
Always check that the chicken has reached a safe internal temperature before serving.
Step 7: Drain the Chicken
Using tongs or a slotted spoon, carefully remove the cooked chicken strips from the oil.
Place them on a wire rack set over a baking sheet or on a paper towel-lined plate.
A wire rack is particularly useful because it allows excess oil to drip away while keeping the bottoms from becoming soggy.
Let the chicken rest for a couple of minutes before serving.
Tips for Extra Crispy Chicken Strips
Keep the Oil Temperature Consistent
Maintaining the oil around 340–350°F (170–180°C) is one of the most important parts of successful fried chicken strips.
Allow the oil to return to temperature between batches if necessary.
Don’t Overcrowd the Pan
Give each chicken strip enough room. Crowding causes the oil temperature to drop and can result in a less crispy coating.
Press the Coating On
Don’t simply roll the chicken through the flour and shake it off. Press the flour mixture firmly against the chicken for a thicker, more textured crust.
Try the Double-Coating Method
For restaurant-style crunch, dip the chicken back into the buttermilk and flour mixture a second time before frying.
Use a Wire Rack
Placing fried chicken directly onto a flat plate can trap steam underneath the crust. A wire rack helps keep the coating crisp.
What to Serve With Chicken Strips
These homemade chicken strips are incredibly versatile.
For a classic comfort-food meal, serve them with French fries, coleslaw, and dipping sauces.
Popular dipping options include:
- Ranch dressing
- Honey mustard
- Ketchup
- Barbecue sauce
- Sweet chili sauce
- Garlic sauce
You can also slice the chicken strips and add them to a fresh green salad.
For an easy lunch, tuck them into a tortilla with lettuce, tomato, cheese, and ranch dressing to make a crispy chicken wrap.
Another option is to serve them with roasted vegetables and a simple side salad for a more balanced dinner.
Easy Variations
Make Them Spicy
Add cayenne pepper or extra chili powder to the flour mixture. You can also add your favorite hot sauce to the buttermilk marinade.
Add Parmesan
Mix finely grated Parmesan cheese into the flour coating for a savory, cheesy crust.
Add Smoked Paprika
Replace regular paprika with smoked paprika for a deeper, slightly smoky flavor.
Make Them Gluten-Free
Use a suitable gluten-free all-purpose flour blend and verify that your cornstarch and seasonings are gluten-free.
Air Fryer Chicken Strips
For an air-fryer version, arrange the coated chicken in a single layer and cook at approximately 200°C (400°F) for 12–15 minutes, turning halfway through. Lightly spray the coating with oil before cooking for better browning.
Cooking times vary by air fryer and strip thickness, so check the chicken for doneness.
Baked Chicken Strips
For a baked version, arrange the coated strips on a lightly greased baking sheet or wire rack and bake in a hot oven until golden and fully cooked. A light coating of cooking spray can help the crust brown.
Can You Make Chicken Strips Ahead?
You can prepare the chicken and coating shortly before cooking, but fried chicken is at its crispiest immediately after frying.
If you’re preparing them for a gathering, fry them in batches and keep the cooked strips warm in a low oven on a wire rack while you finish cooking.
Avoid covering freshly fried chicken tightly, as trapped steam can soften the crunchy coating.
How to Store Leftovers
Allow leftover chicken strips to cool before placing them in an airtight container.
Refrigerate for up to 3–4 days.
For the best texture, reheat them in an air fryer or oven rather than the microwave. This helps bring back some of the crispness.
You can also freeze cooked chicken strips in a freezer-safe container or bag. Reheat directly from frozen in an oven or air fryer until heated through.
Frequently Asked Questions
Why are my chicken strips not crispy?
The most common causes are oil that isn’t hot enough, overcrowding the pan, or allowing the fried chicken to sit in trapped steam. Keep the oil temperature consistent and use a wire rack when draining.
Can I marinate the chicken overnight?
Yes. Marinating overnight can give the chicken more time to absorb the seasoning and develop a tender texture.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs can be substituted for chicken breast. They have more fat and can be particularly juicy.
Do I have to double coat the chicken?
No. One coating is enough for delicious chicken strips. Double coating simply creates a thicker, crunchier crust.
How do I know when the chicken is cooked?
The safest method is to check the thickest part of the chicken with a food thermometer. Chicken should reach an internal temperature of 165°F (74°C) before serving.
Recipe at a Glance
Prep Time: 15 minutes
Marinating Time: 30 minutes minimum
Cook Time: 4–6 minutes per batch
Servings: 4
Method: Deep Frying
Cuisine: American-inspired comfort food
Approximate Nutrition Per Serving
Calories: 320 kcal
Protein: 25 g
Fat: 18 g
Carbohydrates: 15 g
Fiber: 1 g
Nutritional values are estimates and will vary depending on the amount of oil absorbed, serving size, and ingredients used.
Final Thoughts
These Extra Crispy Homemade Chicken Strips are everything you want from classic comfort food: crunchy, golden, flavorful, and tender inside. The buttermilk marinade gives the chicken a wonderfully juicy texture, while the combination of flour and cornstarch creates a coating with plenty of satisfying crunch.
The recipe is also easy to customize. Keep the seasoning mild for a family dinner, add chili powder for heat, or mix Parmesan into the coating for something different.
Serve the chicken with your favorite dipping sauces and fries for a classic meal, or turn the strips into wraps, sandwiches, or salads. Once you discover how easy it is to make crispy chicken strips at home, you may not need to rely on takeout for your next comfort-food craving.