Game Day Crispy Chicken Strips

The Super Bowl party was already in full swing when I realized I had forgotten to pick up appetizers. With hungry friends arriving any minute and nothing but raw chicken in the fridge, I threw together a quick marinade and started frying. The kitchen filled with that incredible scent of sizzling buttermilk and spices, and suddenly people were gathering around the stove instead of the TV. Those chicken strips disappeared faster than anything else I made that night, and they've been my go-to game day staple ever since.

Last summer my neighbor texted that she was craving fried chicken but her oven was broken. I brought over a batch of these strips with that honey dip, and we sat on her back porch dipping and talking until sunset. Something about sharing food hot from the fryer makes people stay longer at the table. Now she requests them every time we have neighborhood get-togethers.

Ingredients

• Boneless chicken breasts: Cutting them into uniform strips ensures everything cooks at the same speed and nobody gets stuck with an undercooked piece
• Buttermilk: The tanginess tenderizes the meat while creating the perfect base for spices to cling to
• Cornstarch: This is my secret weapon for that shatteringly crisp exterior that stays crunchy even after the chicken cools
• Smoked paprika: Adds a subtle smoky depth that makes these taste like they came from a restaurant
• Honey and Dijon: The sweet sharp combo cuts through the rich fried coating beautifully

Instructions

Get that chicken soaking:

Whisk buttermilk with garlic powder, onion powder, paprika, salt and pepper. Toss the chicken strips in until every piece is coated, then walk away for at least 30 minutes while the buttermilk works its magic.

Set up your coating station:

Combine flour with cornstarch, salt, pepper, smoked paprika and cayenne in a shallow bowl. Have this ready beside the marinated chicken so you can work quickly once the oil heats up.

Heat your oil properly:

Pour vegetable oil into a deep skillet or Dutch oven and bring it to 175°C. If you do not have a thermometer, drop in a pinch of flour—it should sizzle immediately without burning.

Dredge like a pro:

Lift each strip from the marinade, let the excess drip off for a second, then press firmly into the flour mixture. Shake off the loose powder but keep the coating thick and even.

Fry in batches:

Carefully lower strips into the hot oil, cooking only 3 or 4 at a time. Let them go 4 to 5 minutes per side until they are deep golden brown and sound hollow when tapped.

Drain and rest:

Set the cooked strips on a wire rack over paper towels. This keeps them crispy on all sides instead of getting soggy like they would on paper towels alone.

Make the honey dip:

Whisk honey, Dijon mustard, mayonnaise and a pinch of salt until completely smooth. Taste and add more honey or mustard to hit your perfect balance.

Serve them while they are hot:

Pile the chicken strips on a platter with the honey dip in a bowl alongside. Watch how fast people reach for seconds.

Save

My daughter now asks for these on her birthday instead of cake. We set up a toppings bar with different dipping sauces and let everyone customize their plates. Seeing the table full of happy, sticky-fingered people has become its own kind of celebration.

Mastering the Marinade

Overnight marinating is my preference because the buttermilk penetrates deeper, but even 20 minutes makes a noticeable difference. The garlic and onion powder bloom in the dairy, creating layers of flavor that plain milk cannot achieve. Sometimes I add a splash of hot sauce to the marinade when I want extra kick.

Perfecting Your Fry Technique

A clip on thermometer prevents so many frying mishaps. Oil that is too cool makes greasy chicken, while oil that is too hot burns the coating before the meat cooks through. I keep my heavy Dutch oven specifically for frying because it holds heat steady better than thinner pans.

Make It Your Own

These strips adapt beautifully to whatever flavors you are craving. Swap the smoked paprika for curry powder and add turmeric to the flour. Mix grated Parmesan into the coating for an Italian twist. The honey dip becomes maple-mustard with pure maple syrup, or spicy barbecue with your favorite sauce stirred in.

• Double the batch because leftovers never last
• Freeze uncooked breaded strips between parchment paper for quick weeknight meals
• Try air frying at 200°C for 12 minutes, flipping halfway

Save

There is something universally happy about food you can eat with your hands, especially when it is this good. Hope these become your game day tradition too.

Common Questions

→ What is the best way to keep chicken strips crispy?

Ensure the oil is hot enough (around 175°C/350°F) before frying, and avoid overcrowding the pan. Drain cooked strips on a wire rack to maintain crispiness.

→ How long should the chicken marinate?

Marinate for at least 30 minutes for good flavor; overnight marination results in even more tender chicken.

→ Can I add heat to the honey dip?

Yes, adding a pinch of chili flakes to the honey dip adds a pleasant spicy kick that complements the sweetness.

→ What can I substitute for mayonnaise in the dip?

Greek yogurt is a lighter alternative that maintains creaminess and blends well with honey and mustard.

→ What sides pair well with these chicken strips?

Fries, crisp salads, or a light lager beverage are excellent companions to balance the rich and sweet flavors.

→ What spices provide the best flavor in the breading?

Smoked paprika, cayenne pepper, salt, and black pepper create a flavorful, slightly smoky, and mildly spicy coating.