The Crispiest Homemade Chicken Strips
Why These Are Better Than Takeout
Forget soggy, greasy delivery! These homemade crispy chicken strips deliver that perfect **golden-brown crunch** you crave, with **juicy, flavorful chicken** inside. Better yet, they’re **baked or air-fried**—so you get all the crisp with way less guilt. Enjoy your homemade crispy goodness! 🐔
What Makes These Strips So Crispy & Delicious
- **DOUBLE-DREDGE SECRET:** Flour → buttermilk → seasoned coating
- **PERFECTLY SEASONED:** Paprika, garlic powder & a hint of cayenne
- **CRISPY WITHOUT DEEP FRYING:** Oven or air fryer method included
- **KID-APPROVED & CROWD-PLEASING:** Great for dinners, parties & meal prep
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| For the Chicken & Marinade | |
| Chicken tenders or breast cut into strips | 1.5 lbs |
| Buttermilk | 1 cup |
| Hot sauce (optional) | 1 tsp |
| For the Dredge (Seasoning) | |
| All-purpose flour | 1 cup |
| Garlic powder | 2 tsp |
| Paprika | 2 tsp |
| Onion powder | 1 tsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Cayenne (optional) | ¼ tsp |
| For the Coating | |
| Panko breadcrumbs | 2 cups |
| Grated Parmesan cheese | ½ cup |
| Dried parsley | 1 tsp |
| For Cooking | |
| Olive oil or melted butter | ¼ cup |
Easy Step-by-Step Instructions
- 1. Marinate the ChickenPlace the chicken strips in a bowl with the buttermilk and hot sauce (if using). Marinate for at least **30 minutes** or up to 4 hours for maximum tenderness and flavor.
- 2. Create Dredging StationsSet up three shallow dishes:
Station 1 (Flour): Whisk together the flour, garlic powder, paprika, onion powder, salt, pepper, and cayenne.
Station 2 (Wet): This is the buttermilk marinade (remove chicken first).
Station 3 (Coating): Combine Panko breadcrumbs, Parmesan cheese, and dried parsley.
- 3. Coat the ChickenWorking one strip at a time, follow the dredge order: **Dip chicken in flour** (shake off excess) → **Dip in buttermilk** → **Press into Panko mixture** until fully coated. Place the coated strips on a parchment-lined baking sheet.
- 4. Cook to PerfectionOven Method: Preheat oven to **425°F (220°C)**. Brush strips with oil/butter. Bake **15-20 minutes**, flipping halfway, until internal temperature reaches 165°F (74°C).
Air Fryer Method: Air fry at **400°F (200°C)** for **10-12 minutes**. Spray liberally with oil before cooking, flipping halfway for even crispness.
Pro Tips for the Crispiest Strips
- **PRESS BREADCRUMBS FIRMLY:** Ensures the Panko coating adheres and stays put.
- **USE WIRE RACK:** If baking, place the strips on a wire rack set over the baking sheet. This allows air to circulate and prevents the bottom from getting soggy.
- **DON’T OVERCROWD:** Cook in batches, especially in the air fryer, leaving space between strips for optimal crisping.
- **FLIP HALFWAY:** Essential for achieving that beautiful, even golden-brown color on both sides.
Delicious Dipping Sauces
- **Honey Mustard:** ¼ cup mayo + 2 tbsp each honey & mustard.
- **Creamy Ranch:** Greek yogurt + ranch seasoning + lemon juice.
- **Spicy Mayo:** Mayo + sriracha + lime juice.
- **BBQ Sauce:** Your favorite store-bought or homemade.
Serving & Storage
- **Classic Dinner:** With fries and coleslaw.
- **Healthy Option:** Over salad with ranch dressing.
- **Reheating:** Use the **Oven** (375°F for 10-12 mins) or **Air Fryer** (350°F for 5-7 mins). Avoid the microwave!
- **Make Ahead:** Freeze unbreaded strips up to 3 months, or freeze cooked strips up to 2 months.