Crispy Chicken Strips – Three Ways (Classic, Buttermilk, and Air Fryer)

These Crispy Chicken Strips are the perfect go-to recipe for quick dinners, parties, family meals, and snack platters. Whether you prefer the classic version, an extra-crispy buttermilk coating, or a lighter air-fried option, this guide gives you three delicious methods that guarantee golden, flavorful, perfectly crunchy chicken every time.

Why You’ll Love These Recipes

  • Three cooking methods to choose from: classic, buttermilk, or air fryer.
  • Perfectly crispy exterior with juicy, tender chicken inside.
  • Quick, adaptable, and easy for beginners.
  • Uses common pantry spices and simple ingredients.
  • Great for meal prep, parties, and dipping platters.
  • Kid-friendly and freezer-friendly.
  • Customizable with endless seasoning variations.

Version 1: Classic Crispy Chicken Strips

Ingredients

  • 500g chicken breast, cut into strips
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs or cornflakes crumbs
  • 2 eggs, beaten
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Oil for frying, or use baking method

Directions

1. Season the Chicken

Place the chicken strips in a bowl and season with salt, pepper, paprika, and garlic powder. Toss to coat evenly.

2. Set Up the Breading Station

Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

3. Bread the Chicken

Coat each chicken strip in flour, dip into the eggs, then press into the breadcrumbs until fully coated.

4. Fry or Bake

  • Fry: Heat oil in a deep pan and fry the strips for 4–5 minutes until golden and crisp.
  • Bake: Arrange on a baking sheet and bake at 200°C (400°F) for 20–25 minutes, turning halfway.

5. Serve

Enjoy with your favorite dipping sauces like honey mustard, ranch, garlic mayo, or hot sauce.

Tips for Best Results

  • Pat chicken dry before seasoning to help coatings stick.
  • For extra crunch, mix panko breadcrumbs with crushed cornflakes.
  • Avoid overcrowding the pan when frying.
  • Let baked chicken rest for 5 minutes before serving to stay crisp.

Version 2: Extra Crispy Buttermilk Chicken Strips

Ingredients

  • 500g chicken strips
  • 1 cup buttermilk (or milk + 1 tablespoon vinegar)
  • 1 egg
  • 1½ cups flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Directions

1. Marinate the Chicken

In a bowl, mix buttermilk, egg, paprika, garlic powder, onion powder, black pepper, and salt. Add chicken strips and marinate for at least 1 hour (up to overnight for maximum tenderness).

2. Prepare the Coating

In a separate bowl, combine flour, cornstarch, and the remaining spices.

3. Coat the Chicken

Remove chicken from the marinade and dredge each piece in the flour mixture. Press firmly so the coating adheres well.

4. Fry to Perfection

Heat oil and fry the strips for 5–6 minutes until golden, extra crunchy, and fully cooked.

Tips for Best Results

  • Marinating is essential for tenderness and deep flavor.
  • Cornstarch creates an ultra-crispy, flaky texture.
  • Double-coat for even more crunch: dip back into buttermilk then flour again.
  • Drain on a wire rack, not paper towels, to prevent sogginess.

Version 3: Air Fryer Crispy Chicken Strips (Healthy Option)

Ingredients

  • Chicken strips
  • 1 tablespoon olive oil
  • 1 cup breadcrumbs (panko recommended)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Directions

1. Season the Chicken

Toss chicken strips with olive oil, paprika, garlic powder, salt, and pepper.

2. Coat With Breadcrumbs

Press each strip into the breadcrumbs until fully coated.

3. Air Fry Until Crisp

Place the strips in a single layer in the air fryer basket. Air fry at 200°C (400°F) for 12–14 minutes, flipping halfway.

Tips for Best Results

  • Spray lightly with cooking oil for extra browning.
  • Ensure strips do not touch for even crisping.
  • Add Parmesan to the breadcrumbs for extra flavor.

Variations & Substitutions

  • Use chicken thighs instead of breasts for juicier strips.
  • Add cayenne pepper for spicy chicken strips.
  • Swap breadcrumbs for crushed cornflakes for crunch.
  • Use gluten-free flour and crumbs for a GF version.
  • Add lemon zest or dried herbs for flavor variety.

Serving Suggestions

  • Serve with fries, mashed potatoes, salad, or rice bowls.
  • Perfect with dipping sauces: ranch, BBQ, sweet chili, sriracha mayo, honey mustard.
  • Slice and use in wraps, sandwiches, or pasta dishes.
  • Add to lunch boxes or snack platters.

Storage & Reheating

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze cooked strips for up to 2 months; reheat from frozen.
  • Reheat: Air fry at 180°C (350°F) for 5–8 minutes to re-crisp.

FAQ

Can I bake the buttermilk version instead of frying?
Yes. Bake at 200°C (400°F) for 25 minutes, flipping halfway. Spray with oil for crispiness.

Why is my coating falling off?
Pat chicken dry and press firmly when breading. Avoid moving the strips too much while they cook.

Can I use an egg-free alternative?
Yes. Use buttermilk alone or a mixture of yogurt and water.

What oil is best for frying?
Vegetable, peanut, or canola oil—they tolerate high heat well.

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