Crunchy Chicken Strips Recipe Better Than KFC
Ultra crispy homemade chicken strips with a seasoned buttermilk coating and a golden crunchy crust that stays crisp and juicy inside, perfect for dipping and family dinners.
Ingredients
Scale
- 2 large chicken breast, about 1 pound or 450 grams, cut into strips
- 1 cup buttermilk, 240 milliliters
- 1 1/2 cups all purpose flour, 190 grams
- 1/4 cup cornstarch, 30 grams
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- 1 large egg
- About 3 cups vegetable oil, enough to fill pot 2 inches deep
Instructions
- Heat vegetable oil in a deep skillet to 350 degrees Fahrenheit.
- In a large bowl, whisk together buttermilk and egg. Add chicken strips and marinate for at least 15 minutes.
- In another bowl, combine flour, cornstarch, salt, black pepper, garlic powder, paprika, onion powder, and baking powder.
- Remove each chicken strip from the marinade, dredge in the flour mixture and press firmly to coat.
- Dip back into the buttermilk mixture, then coat again in the flour mixture for a double layer.
- Fry chicken strips in batches for 5 to 6 minutes, turning occasionally, until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- Transfer to a wire rack and let rest for a few minutes before serving.
Notes
- Do not overcrowd the pan to keep the oil temperature steady.
- Let the coated strips rest for 10 minutes before frying for better adhesion.
- Drain on a wire rack instead of paper towels to maintain crunch.