Crispy Golden Chicken Strips (Printable Version)

Tender marinated chicken strips with a crispy golden crust, excellent for dipping and quick cooking.

# List of Ingredients:

→ Chicken

01 - 1.1 lb chicken breast fillets, sliced into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground 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 ground black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, sufficient for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# How-To Steps:

01 - Whisk buttermilk, salt, black pepper, garlic powder, and paprika in a bowl. Immerse chicken strips in marinade and refrigerate for a minimum of 30 minutes or up to 2 hours for enhanced tenderness.
02 - Arrange three shallow bowls: one with flour combined with salt, black pepper, and smoked paprika; another with beaten eggs; and the third with panko breadcrumbs.
03 - Remove chicken from marinade allowing excess to drip off. Coat each strip first in the seasoned flour, then dip into beaten eggs, and finally cover thoroughly with panko breadcrumbs.
04 - Fill deep skillet with 2 inches of vegetable oil and heat to 350°F (175°C).
05 - Cook breaded chicken strips in batches for 3 to 4 minutes per side until golden brown and fully cooked. Drain on paper towels or a wire rack.
06 - Present hot chicken tenders accompanied by barbecue and honey-mustard sauces.

# Expert Suggestions:

01 -
  • They come together in under thirty minutes, which means dinner can be on the table faster than takeout.
  • The buttermilk marinade makes the chicken stay impossibly juicy no matter how long you fry them.
  • Kids and adults actually want to eat these without complaint, which alone feels like winning.
02 -
  • If your oil isn't hot enough, the chicken will absorb oil and taste greasy instead of crispy—use a thermometer and don't skip this step.
  • Letting the chicken marinate in buttermilk actually matters; it's not just a step to rush through because it genuinely changes how tender the meat becomes.
03 -
  • Don't skip the marinade time—even just thirty minutes makes a noticeable difference in how juicy the chicken stays during frying.
  • If your panko is clumping in the egg, let it sit for a minute before using it, because sometimes the breadcrumbs need a second to settle and stop being so eager to stick together.
Go Back