Crispy golden chicken strips (Print View)

Golden breaded chicken strips served with savory barbecue and honey-mustard sauces.

# What You'll Need:

→ Chicken

01 - 1.1 lb chicken breast fillets, cut into strips

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - 2 large eggs
12 - 1 cup panko breadcrumbs

→ For Frying

13 - Vegetable oil, for deep frying

→ To Serve

14 - Barbecue sauce
15 - Honey-mustard sauce

# How to Prepare:

01 - In a bowl, whisk buttermilk with salt, black pepper, garlic powder, and paprika. Add chicken strips and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
02 - Place flour combined with salt, black pepper, and smoked paprika in a shallow dish. Beat eggs in a separate bowl. Have panko breadcrumbs ready in a third bowl.
03 - Remove chicken from marinade, allowing excess to drip off. Coat each strip first in the flour mixture, then dip into beaten eggs, and finally press into panko breadcrumbs until evenly covered.
04 - In a deep skillet, heat vegetable oil to 350°F (175°C), maintaining a depth of about 2 inches for proper frying.
05 - Cook the breaded chicken tenders in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels to remove excess oil.
06 - Present hot chicken tenders alongside barbecue and honey-mustard sauces for dipping.

# Expert Advice:

01 -
  • They're crispy on the outside, impossibly tender inside—the buttermilk bath guarantees it.
  • Whether you're feeding picky eaters or throwing together a casual dinner, these work for literally everyone.
  • You can have golden, restaurant-quality tenders on your table in under 30 minutes.
02 -
  • Temperature matters more than you think—let that oil come all the way up to 350°F, or you'll end up with soggy, oil-logged chicken instead of crispy gold.
  • The buttermilk marinade isn't just flavor; it's what keeps the meat tender even when the outside is crunching beautifully, so don't skip it or rush it.
03 -
  • Let breaded tenders rest on a plate in the fridge for 15 minutes before frying—this helps the breading adhere better and cook more evenly.
  • If your oil starts to smell burnt or look dark, strain it through cheesecloth or discard it and start fresh; clean oil makes cleaner flavor and a better crust.
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