Ultimate Crispy Chicken Strips

If you're craving perfectly crispy and juicy chicken strips, this recipe is your new go-to. Easy to make and packed with flavor, they’re perfect for a quick snack or a family dinner everyone will love.

Better Cooking Tips

Use cold buttermilk to marinate the chicken for extra tenderness.
Double coat the strips by dipping them in flour mixture twice for an extra crispy crust.
Fry in hot oil (around 350°F) to ensure they cook evenly without absorbing too much grease.

Ingredients 0/7

1 ½ cups all-purpose flour ¾ teaspoon salt ½ teaspoon ground black pepper 2 large eggs 4 tablespoons water 1 ½ pounds boneless, skinless chicken breast tenders 2 cups vegetable oil for frying, or as needed

Why You'll Love Making This

These chicken strips are perfectly crispy on the outside and juicy on the inside. They make a great snack or meal for any occasion. Everyone will enjoy their satisfying crunch and flavorful coating.

Step 1

In a medium bowl, mix together the flour, salt, and pepper. In a separate small bowl, whisk the eggs with the water until well combined. Dip each chicken strip into the flour mixture first, shaking off any extra, then coat it in the egg wash. Repeat the process by dipping the strips back into the flour, then the egg, and finish with one last coating of flour. As you go, set the coated strips on a plate and let them rest for about 5 minutes—this helps the coating stick better.

Step 2

Meanwhile, heat oil in a deep fryer or a large pot to around 350°F. To check if it’s ready, drop a tiny bit of water in the oil—if it sizzles, you’re good to go. Carefully lower the chicken strips into the hot oil in batches so you don’t overcrowd the pan. Fry them for about 8 minutes, then flip and cook for another 8 minutes or until they’re golden brown and cooked through. The chicken should no longer be pink inside, and a meat thermometer should read at least 165°F.

Step 3

Once they’re done, transfer the strips to a paper towel-lined plate to soak up any extra oil before serving.

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Best Foods To Serve With This

Serve with classic dipping sauces like honey mustard, ranch, or barbecue sauce. Pair with fresh veggies or a side salad to balance the meal. They also go well with fries or mashed potatoes for a comforting plate.

Leftover Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the coating crispy. Avoid microwaving as it can make the coating soggy.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast tenders?

Yes, boneless skinless chicken thighs can be used, but cooking time may vary slightly due to different thickness and fat content.

How do I know when the oil is hot enough for frying?

Heat the oil to about 350°F or drop a small amount of water into the oil—if it sizzles immediately, the oil is ready.

Can I bake the chicken strips instead of frying?

Yes, you can bake them at 400°F for about 20-25 minutes, flipping halfway, but they won’t be as crispy as fried.

Why do I need to let the coated chicken strips rest before frying?

Resting helps the coating stick better, resulting in a crispier crust.

How can I tell when the chicken strips are fully cooked?

They should be golden brown outside, no pink inside, and the internal temperature should reach 165°F.

Can I prepare the coating in advance?

It’s best to coat the chicken just before frying to keep the coating fresh and crispy.

What oil is best for frying the chicken strips?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

How do I avoid the chicken strips becoming greasy?

Fry in small batches to avoid overcrowding and drain the cooked strips on paper towels to remove excess oil.