Description
Extra Crispy Chicken Strips are tender, juicy chicken breast strips soaked in buttermilk, then coated in a flavorful seasoned flour and cornstarch mixture, and deep-fried to golden perfection. Perfectly crispy on the outside and succulent inside, these chicken strips make a delicious main course or snack, ideal for comfort food lovers seeking a homemade fried chicken experience.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 cup buttermilk
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
Egg Wash
- 1 large egg
- 1 tablespoon hot sauce
For Frying
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Soak the Chicken: Place the chicken strips in a bowl and cover with buttermilk. Refrigerate and let them soak for at least 30 minutes up to 4 hours to tenderize and infuse moisture.
- Prepare the Dry Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and baking powder until evenly combined.
- Make the Egg Wash: Beat the egg in a small bowl, then mix in the hot sauce to create a spicy egg wash that will help the coating stick to the chicken.
- Coat the Chicken: Remove the chicken strips from the buttermilk, allowing excess to drip off. Dip each strip into the egg wash, then dredge thoroughly in the flour mixture, pressing firmly to ensure a thick, even coating.
- Rest the Coated Chicken: Place the coated strips on a plate and let them rest for 10 minutes. This step helps the coating adhere better, resulting in extra crispiness.
- Heat the Oil: Pour vegetable oil into a deep pan or skillet to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure perfect frying temperature.
- Fry the Chicken: Fry the chicken strips in batches, avoiding overcrowding, for 4 to 6 minutes per batch or until golden brown and cooked through. Turn strips as needed for even browning.
- Drain and Rest: Transfer the fried chicken strips to a paper towel-lined plate to absorb excess oil. Let them rest for a few minutes before serving to maintain crispiness and ensure hot, juicy chicken.
Notes
- For an extra crunchy texture, double dredge the chicken by repeating the egg wash and flour coating steps.
- Adjust the seasoning in the flour mixture to suit your taste preferences.
- Serve with your favorite dipping sauces like ranch, honey mustard, or spicy mayo for added flavor.
- Ensure the oil temperature remains steady while frying to prevent greasy or undercooked chicken.
