Why You’ll Love This Recipe
This recipe delivers that irresistible crunch with tender, flavorful chicken in every bite. The seasoned coating creates a crispy crust, while the inside stays moist and juicy. It’s simple to prepare with pantry staples and pairs well with a variety of dipping sauces and sides. Whether served as a main dish or appetizer, these chicken strips are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds chicken breast, cut into strips
1 cup buttermilk
1 large egg
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Directions
- In a bowl, whisk together buttermilk and egg. Add the chicken strips, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- In a separate shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
- Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each strip thoroughly in the flour mixture, pressing lightly to ensure a good coating.
- Carefully place the coated chicken strips into the hot oil in batches, avoiding overcrowding.
- Fry for 4–6 minutes per batch, turning occasionally, until golden brown and cooked through.
- Remove and drain on a plate lined with paper towels.
- Let rest for a few minutes before serving.
Servings and Timing
Servings: 4–6
Prep time: 15 minutes (plus 30 minutes marinating)
Cook time: 15–20 minutes
Total time: About 1 hour
Variations
Add a pinch of cayenne pepper for extra heat.
Use panko breadcrumbs mixed with the flour for an even crunchier coating.
Bake at 425°F (220°C) for a lighter version, flipping halfway through cooking.
Serve tossed in buffalo sauce for a spicy twist.
Try different seasonings like Cajun spice blend for added flavor.
Storage/Reheating
Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness.
Avoid microwaving if possible, as it can make the coating soggy.
Cooked strips can be frozen for up to 2 months and reheated directly from frozen in the oven.
FAQs
How do I keep the coating from falling off?
Make sure the chicken is well coated in the flour mixture and allow it to rest for a few minutes before frying.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are good options due to their high smoke points.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C).
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and provide extra juiciness.
Why use cornstarch in the coating?
Cornstarch helps create a lighter, crispier crust.
Can I prepare these ahead of time?
You can bread the chicken and refrigerate for a few hours before frying.
How do I prevent greasy chicken strips?
Ensure the oil is at the correct temperature and avoid overcrowding the pan.
Can I air fry these instead?
Yes, spray lightly with oil and cook at 400°F (200°C) for about 10–12 minutes, flipping halfway.
What dipping sauces pair well with these strips?
Honey mustard, ranch dressing, barbecue sauce, or spicy mayo are all great choices.
Can I make them gluten-free?
Yes, substitute the flour with a gluten-free flour blend.
Conclusion
Southern Fried Chicken Strips are a crispy, flavorful classic that’s easy to prepare and always satisfying. With their golden crust and juicy interior, they’re perfect for any occasion and sure to become a family favorite.
PrintSouthern Fried Chicken Strips
Southern Fried Chicken Strips are crispy on the outside, juicy on the inside, and coated in a perfectly seasoned batter, making them a classic comfort food favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Halal
Ingredients
- 1 1/2 pounds chicken breast, cut into strips
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 2–3 cups)
Instructions
- In a bowl, whisk together buttermilk and egg. Add chicken strips, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
- Remove chicken from the buttermilk mixture, letting excess drip off. Dredge each strip thoroughly in the flour mixture, pressing lightly for an even coating.
- Place coated chicken strips into the hot oil in batches, avoiding overcrowding.
- Fry for 4–6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
- Transfer to a paper towel-lined plate to drain excess oil.
- Let rest for a few minutes before serving.
Notes
- Maintain oil temperature at 350°F for crispy, non-greasy results.
- Do not overcrowd the pan to ensure even cooking.
- Add cayenne pepper for extra heat.
- For air fryer method, cook at 400°F for 10–12 minutes, flipping halfway.
- Reheat in oven or air fryer to restore crispiness.
- Substitute gluten-free flour blend for a gluten-free option.
Nutrition
- Serving Size: 3–4 chicken strips
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 135 mg
