Step 1: Prepare the Chicken
- Slice the Chicken: If using chicken breasts, slice them into strips about 1 inch wide and 3-4 inches long. If you’re using chicken tenders, you can use them as-is.
- Marinate the Chicken: In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Add the chicken strips to the mixture, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum tenderness and flavor.
Step 2: Prepare the Breading
- Mix the Dry Ingredients: In another large bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Step 3: Bread the Chicken
- Remove Chicken from Marinade: Take the chicken strips out of the buttermilk mixture, letting any excess liquid drip off.
- Coat in Flour Mixture: Dredge each chicken strip in the seasoned flour mixture, pressing the flour firmly onto the chicken to ensure it sticks well. Place the breaded strips on a wire rack or a plate.
Step 4: Fry the Chicken
- Heat the Oil: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). You want enough oil to submerge the chicken strips fully.
- Fry the Chicken Strips: Fry the chicken strips in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Drain Excess Oil: Once the chicken strips are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
- Serve with Dipping Sauces: Serve your crispy chicken strips hot with your favorite dipping sauces such as honey mustard, ranch, barbecue sauce, or buffalo sauce.
- Enjoy: These crispy chicken strips are best enjoyed fresh and hot!
Tips for Extra Crispy Chicken Strips
- Double Dipping: For extra crispy strips, double-dip the chicken. After the first dredge in the flour mixture, dip them back into the buttermilk, then coat them again with flour before frying.
- Cornstarch for Crispiness: Adding cornstarch to the flour mixture ensures an extra crispy coating.
- Temperature Control: Keep an eye on your oil temperature. If the oil is too hot, the coating will burn before the chicken cooks through. If too cool, the chicken will absorb more oil and become greasy.
Conclusion
These delicious, crispy chicken strips are easy to make and packed with flavor. Whether served as a snack or a main dish, their golden crunch and tender bite make them a favorite among kids and adults alike. Pair them with your favorite sauces for a delightful meal that’s sure to be a hit!