Golden, crunchy, and packed with juicy flavor, these Easy & Crispy Homemade Chicken Strips are perfect for lunch, dinner, parties, or game nights. Made with simple pantry ingredients and coated in a well-seasoned crispy breading, these chicken strips are far better than takeout. Serve them with your favorite dipping sauces, fries, fresh salad, or coleslaw for a satisfying meal that everyone will love.

Why You’ll Love This Recipe

• Crispy and golden on the outside
• Tender and juicy inside
• Easy to prepare with everyday ingredients
• Kid-friendly and family-approved
• Perfect for meal prep or freezing
• Great for frying, baking, or air frying

Preparation Time

• Prep Time: 20 minutes
• Marinating Time: 30 minutes
• Cook Time: 10–12 minutes
• Total Time: About 1 hour

Ingredients

For the Chicken

• 2 pounds (900g) boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 cup buttermilk
• 1 large egg

For the Crispy Coating

• 2 cups all-purpose flour
• ½ cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon baking powder

For Frying

• Vegetable oil, canola oil, or peanut oil

Optional Dipping Sauces

• Honey mustard
• Ranch dressing
• Barbecue sauce
• Buffalo sauce
• Sweet chili sauce
• Garlic aioli

Equipment Needed

• Sharp knife
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Tongs
• Large skillet or deep fryer
• Wire cooling rack
• Paper towels
• Meat thermometer (optional)

Step 1: Prepare the Chicken

Slice the chicken breasts into strips about 1 inch wide. Try to keep them similar in size so they cook evenly.

Pat the chicken dry with paper towels before seasoning.

Step 2: Marinate

In a large bowl combine:

• Buttermilk
• Egg
• Salt
• Pepper
• Garlic powder
• Onion powder
• Paprika

Whisk until smooth.

Add the chicken strips and stir until completely coated.

Cover and refrigerate for at least 30 minutes.

For even juicier chicken, marinate for 2–4 hours.

Step 3: Prepare the Breading

In another bowl combine:

• Flour
• Cornstarch
• Paprika
• Garlic powder
• Onion powder
• Oregano
• Parsley
• Cayenne pepper
• Salt
• Pepper
• Baking powder

Mix everything thoroughly.

The cornstarch creates an extra crispy coating while baking powder helps make the crust lighter and crunchier.

Step 4: Bread the Chicken

Remove one chicken strip from the marinade.

Allow the excess buttermilk to drip off.

Coat the strip thoroughly in the flour mixture.

Press the flour firmly onto every side.

For extra crispy chicken:

1. Dip it back into the buttermilk.
2. Coat again in the flour mixture.
3. Press gently to create craggy, crispy edges.

Place coated chicken strips on a baking sheet.

Let them rest for 10 minutes before frying. This helps the breading stick better.

Step 5: Heat the Oil

Fill a deep skillet with about 2 inches of oil.

Heat the oil to 350°F (175°C).

Avoid overheating the oil, which can burn the coating before the chicken cooks through.

Step 6: Fry the Chicken

Carefully place several chicken strips into the hot oil.

Do not overcrowd the pan.

Fry for about 4–6 minutes per side depending on thickness.

Cook until:

• Deep golden brown
• Crispy outside
• Internal temperature reaches 165°F (74°C)

Transfer to a wire rack instead of paper towels to maintain crispiness.

Repeat with remaining chicken.

Air Fryer Instructions

Preheat air fryer to 400°F (200°C).

Lightly spray the breaded chicken with cooking spray.

Arrange in a single layer.

Cook for 10–12 minutes.

Flip halfway through cooking.

Spray lightly again if needed.

Cook until crispy and fully cooked.

Oven Instructions

Preheat oven to 425°F (220°C).

Place chicken strips on a wire rack set over a baking tray.

Spray lightly with oil.

Bake for 22–25 minutes.

Flip halfway through cooking.

Broil for 2 minutes if you’d like extra crispiness.

Serving Suggestions

Serve the chicken strips with:

• French fries
• Sweet potato fries
• Macaroni and cheese
• Coleslaw
• Garden salad
• Potato wedges
• Corn on the cob
• Steamed vegetables
• Garlic bread
• Biscuits

Pair with several dipping sauces for a fun appetizer platter.

Tips for the Crispiest Chicken

• Marinate the chicken for maximum tenderness.
• Double-coat the chicken for an extra crunchy crust.
• Let the breaded chicken rest before frying.
• Maintain the oil temperature around 350°F.
• Fry in small batches.
• Drain on a wire rack rather than paper towels.
• Season the flour generously for flavorful chicken.

Storage

Allow leftovers to cool completely.

Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooked chicken strips on a baking tray until solid.

Transfer to freezer-safe bags.

Freeze for up to 3 months.

Reheat directly from frozen.

Reheating

Air Fryer:
Cook at 375°F for 5–7 minutes.

Oven:
Bake at 400°F for 10–15 minutes.

Avoid microwaving if you want to keep the coating crispy

Flavor Variations

Spicy Chicken Strips
Increase the cayenne pepper and add hot sauce to the marinade.

Parmesan Chicken Strips
Mix grated Parmesan cheese into the breading.

Italian Style
Add Italian seasoning and extra herbs.

Smoky BBQ
Use smoked paprika and serve with barbecue sauce.

Lemon Pepper
Add lemon zest and lemon pepper seasoning for a fresh, tangy twist.

Nutrition (Approximate Per Serving)

• Calories: 430
• Protein: 34g
• Carbohydrates: 27g
• Fat: 20g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 2g
• Sodium: 760mg

Nutritional values may vary depending on ingredients and cooking method.