Crispy golden chicken strips (Printable)

Golden breaded chicken strips, crisp and tender, ideal for dipping in barbecue or honey-mustard sauce.

# What You Need:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# Directions:

01 - Whisk buttermilk, salt, black pepper, garlic powder, and paprika in a bowl. Add chicken strips and marinate for at least 30 minutes or refrigerate up to 2 hours for tenderness.
02 - Arrange three shallow dishes: one with flour mixed with salt, pepper, and smoked paprika; the second with beaten eggs; the third with panko breadcrumbs.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, dip into eggs, then coat thoroughly with panko breadcrumbs.
04 - Pour vegetable oil to a depth of 2 inches in a deep skillet; heat to 350°F (175°C).
05 - Cook chicken strips in batches for 3 to 4 minutes per side until golden brown and fully cooked. Drain on a wire rack or paper towels.
06 - Present hot chicken tenders alongside barbecue and honey-mustard sauces for dipping.

# Expert Advice:

01 -
  • They're done in 30 minutes total, which means weeknight dinner or last-minute party food without stress.
  • The buttermilk marinade keeps the chicken incredibly tender while the panko crust stays crispy and doesn't get soggy.
  • Kids and adults demolish these, and leftovers (if there are any) reheat beautifully the next day.
02 -
  • The oil temperature is non-negotiable—I learned this the hard way when I skipped the thermometer and ended up with soggy, greasy tenders that no sauce could save.
  • Don't skip the marinade step thinking it's extra work; those 30 minutes are what transforms standard breaded chicken into something genuinely tender.
03 -
  • Pat the marinated chicken strips dry with a paper towel before dredging—excess moisture prevents the coating from adhering properly.
  • Don't let breaded strips sit for too long before frying; the panko will absorb moisture and lose its crispness, so fry within 10–15 minutes of breading.
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