Game Day Crispy Chicken Strips (Printable)
Golden crispy chicken strips served with a smooth honey mustard dip for perfect snacking.
# What You’ll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Breading
08 - 1 cup all-purpose flour
09 - ½ cup cornstarch
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon cayenne pepper (optional, for heat)
→ For Frying
14 - 3 cups vegetable oil
→ Honey Dip
15 - ⅓ cup honey
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon mayonnaise
18 - Pinch of salt
# How To Make It:
01 - Combine chicken strips with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. Toss to coat evenly, cover, and marinate for at least 30 minutes. For optimal flavor development, marinate overnight in the refrigerator.
02 - Whisk together flour, cornstarch, salt, black pepper, smoked paprika, and cayenne pepper in a separate shallow bowl until thoroughly combined.
03 - Pour vegetable oil into a deep skillet or pot and heat to 350°F. Maintain temperature throughout frying for consistent results.
04 - Remove chicken strips from marinade, allowing excess liquid to drip off. Press each strip firmly into the flour mixture, ensuring complete coating on all sides. Shake off any excess breading.
05 - Fry chicken strips in batches for 4-5 minutes per side until golden brown and cooked through. Avoid overcrowding the pan to maintain proper oil temperature. Internal temperature should reach 165°F.
06 - Transfer cooked strips to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes before serving.
07 - Whisk together honey, Dijon mustard, mayonnaise, and a pinch of salt in a small bowl until completely smooth and emulsified.
08 - Arrange warm chicken strips on a serving platter with the honey dip on the side. Serve immediately while crispy.
# Expert Advice:
01 -
- That honey mustard dip is dangerously addictive
- Buttermilk makes the chicken impossibly tender inside
- The cornstarch in the coating creates the perfect crunch
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy
- Letting chicken marinate overnight transforms the texture completely
- The oil must be fully reheated between batches or the coating will not crisp properly
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from turning into a doughy mess
- Room temperature chicken fries more evenly than cold straight from the fridge