Go Back
Crispy buttermilk chicken strips are piled high, showcasing their golden-brown color and tempting texture, perfect for a crave-worthy meal.

Best Buttermilk Chicken Strips

These buttermilk chicken strips are marinated for tenderness and flavor, then coated in a seasoned breading for a satisfying crunch. Whether fried to golden perfection or baked for a healthier twist, these strips are incredibly versatile and perfect for dipping or enjoying in wraps and salads.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper optional
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • Vegetable oil, for frying
  • Dipping sauces of your choice ranch, honey mustard, BBQ, spicy mayo, sweet chili

Equipment

  • Shallow dishes (3)
  • whisk
  • measuring cups and spoons
  • Deep-fry thermometer
  • tongs
  • wire rack
  • paper towels
  • Large bowl
  • Frying pan or deep fryer
  • Baking sheet (for baking)
  • Parchment paper (for baking)
  • Cooking spray (for baking)

Method
 

  1. In a large bowl, soak the chicken strips in buttermilk for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), oregano, and salt.
  3. Set up a breading station with the buttermilk-soaked chicken, the flour mixture, and an empty plate for the breaded chicken.
  4. Using one hand for wet and one hand for dry, dip each chicken strip into the flour mixture, pressing to coat thoroughly.
  5. Shake off excess flour and place the breaded chicken strips on a wire rack.
  6. Let the breaded chicken strips rest for 10-15 minutes to allow the breading to adhere.
  7. Heat vegetable oil in a frying pan or deep fryer to 325-350°F (160-175°C).
  8. Carefully add the chicken strips to the hot oil in batches, being careful not to overcrowd the pan.
  9. Fry for 6-8 minutes, or until golden brown and cooked through, turning occasionally.
  10. The internal temperature should reach 165°F (74°C).
  11. Remove the chicken strips from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  12. Serve immediately with your favorite dipping sauces.
  13. For baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray.
  14. Place breaded chicken strips on the prepared baking sheet.
  15. Bake for 20-25 minutes, flipping halfway through, or until golden brown and cooked through.

Notes

For extra crispy chicken strips, double-dip the chicken in the buttermilk and flour mixture before frying or baking. Ensure the oil temperature is maintained during frying to prevent greasy chicken. If baking, spraying the breaded chicken with cooking spray before baking can help achieve a crispier texture. Store leftover chicken strips in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer for best results.