Crispy Golden Chicken Strips

There's nothing quite like biting into a perfectly crispy, golden chicken tender. Juicy on the inside and crunchy on the outside, these homemade strips are a guaranteed hit with everyone. Whether you're serving them as a fun family dinner, an easy main dish, or a crowd-pleasing snack for game day, they deliver irresistible flavor and texture every time.

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The secret to these exceptionally tender chicken strips lies in the buttermilk marinade. A short soak infuses the chicken with flavor and moisture, while the three-step breading process—flour, egg, and panko—creates a wonderfully durable and crunchy crust that holds up perfectly to frying and dipping.

Ingredients

• Chicken
• 500 g (1.1 lb) chicken breast fillets, cut into strips
• Marinade
• 120 ml (½ cup) buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Breading
• 120 g (1 cup) all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 2 large eggs
• 60 g (1 cup) panko breadcrumbs
• For Frying
• Vegetable oil, for deep frying
• To Serve
• Barbecue sauce
• Honey-mustard sauce

Instructions

Step 1

In a bowl, whisk the buttermilk, salt, pepper, garlic powder, and paprika. Add chicken strips and marinate for at least 30 minutes (or up to 2 hours in the fridge for extra tenderness).

Step 2

Prepare breading stations: Place flour mixed with salt, pepper, and smoked paprika in a shallow bowl. Beat eggs in a second bowl. Place panko breadcrumbs in a third bowl.

Step 3

Remove chicken from marinade, letting excess drip off. Dredge each strip in flour, dip in egg, then coat with panko breadcrumbs.

Step 4

Heat 5 cm (2 inches) of vegetable oil in a deep skillet to 175°C (350°F).

Step 5

Fry chicken tenders in batches for 3–4 minutes per side, until golden brown and cooked through. Drain on a wire rack or paper towels.

Step 6

Serve hot with barbecue and honey-mustard sauces.

Zusatztipps für die Zubereitung

For extra flavor, add cayenne pepper or dried herbs to the marinade or breading.

Varianten und Anpassungen

Oven-baked option: Place breaded strips on a baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 18–20 minutes, flipping halfway.

Serviervorschläge

Pair with fries, salad, or coleslaw for a complete meal.

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Now you're ready to serve up a platter of these incredible homemade chicken tenders. Grab your favorite sauces and get ready to dip. Enjoy the satisfying crunch and delicious flavor of a classic comfort food made right in your own kitchen.

Recipe Q&A

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, but up to 2 hours in the refrigerator for maximum tenderness and flavor penetration.

→ Can I bake these instead of frying?

Yes, place breaded strips on a baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 18–20 minutes, flipping halfway through cooking.

→ What oil temperature is best for frying?

Heat vegetable oil to 175°C (350°F) for optimal results. This temperature ensures the coating crisps quickly without absorbing excess oil.

→ What dipping sauces work best?

Barbecue sauce and honey-mustard are classic pairings, but ranch, buffalo, or sweet chili sauce also complement the crispy coating beautifully.

→ How do I know when they're done cooking?

The strips are ready when golden brown on both sides and the internal temperature reaches 74°C (165°F). They should feel firm and sound hollow when tapped.

→ Can I make these ahead of time?

You can bread the strips ahead and refrigerate for up to 4 hours before frying. For reheating, place in a 200°C oven until crisped through.