Here’s a solid, crispy fried chicken strips recipe you can make at home—crunchy outside, juicy inside.
🐔 Crispy Fried Chicken Strips
Ingredients
- 500g boneless chicken (cut into strips)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder (optional, for heat)
For coating:
- 1 cup all-purpose flour
- ½ cup cornflour (this is key for extra crispiness)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
For frying:
- Oil (vegetable or canola)
Instructions
- Marinate the chicken
- Mix buttermilk, salt, pepper, and spices.
- Add chicken strips and let them soak for at least 1 hour (overnight is even better).
- Prepare coating
- In a separate bowl, mix flour, cornflour, baking powder, and spices.
- Coat the chicken
- Take each strip from the marinade and dredge in the flour mix.
- Press the coating firmly onto the chicken for that craggy texture.
- For extra crunch: dip back into marinade and coat again (double coating).
- Heat oil
- Heat oil to medium-high (around 170–180°C).
- Not too hot, or the outside burns before inside cooks.
- Fry
- Fry strips in batches (don’t overcrowd).
- Cook for about 4–6 minutes until golden brown and crispy.
- Drain & rest
- Place on paper towels or a wire rack.
🔥 Tips for extra crispiness
- Cornflour is what gives that fast-food crunch.
- Double coating = thicker, crunchier crust.
- Let coated chicken rest for 5–10 minutes before frying.
- Don’t flip too often while frying.
🍽️ Serve with:
- Garlic mayo
- Honey mustard
- Ketchup or spicy chili sauce
- Fries or coleslaw
If you want, I can show you a KFC-style version, air fryer method, or a spicy Pakistani-style coating.
