CRISPY CHICKEN STRIPS

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🍗 CRISPY CHICKEN STRIPS

📝 Description

Crispy Chicken Strips are golden-brown, crunchy on the outside, and tender and juicy on the inside. Perfect for family dinners, parties, or as a snack, these strips are a homemade version of a classic favorite—healthier and more flavorful than fast food! You can bake, fry, or air-fry them depending on your preference.

👩‍🍳 Ingredients

Serves: 4
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

For the Chicken:

  • 500g (1 lb) boneless, skinless chicken breasts (cut into strips)

  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp paprika (optional)

  • 1 cup all-purpose flour

  • 1 cup breadcrumbs or crushed cornflakes

  • 2 large eggs

  • Oil for frying (or spray oil for baking)

🔪 Instructions

1. Marinate the Chicken

  1. In a bowl, mix buttermilk, salt, pepper, garlic powder, and paprika.

  2. Add the chicken strips and coat well.

  3. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the chicken.

2. Prepare the Coating

  1. Set up three bowls:

    • Bowl 1: Flour

    • Bowl 2: Beaten eggs

    • Bowl 3: Breadcrumbs or crushed cornflakes

  2. Dredge each chicken strip in flour, dip in egg, then coat in breadcrumbs.
    (Press gently to help the coating stick.)

3. Cook the Chicken

Option 1 – Deep Fry:

  • Heat oil in a pan (170°C / 340°F).

  • Fry strips in batches for 4–5 minutes each side until golden brown and fully cooked.

Option 2 – Bake:

  • Preheat oven to 200°C (400°F).

  • Place strips on a baking tray lined with parchment.

  • Spray lightly with oil and bake for 18–20 minutes, flipping halfway.

Option 3 – Air Fry:

  • Preheat air fryer to 190°C (375°F).

  • Air-fry for 12–14 minutes, shaking halfway through.

4. Serve

Serve hot with your favorite dipping sauce — ketchup, ranch, honey mustard, or garlic mayo.

🧂 Notes

  • For extra crunch, double-dip the chicken (flour → egg → flour → egg → breadcrumbs).

  • Use panko breadcrumbs for a lighter, crispier texture.

  • Always ensure internal chicken temperature reaches 74°C (165°F).

💡 Tips

  • Tenderize: Marinating in buttermilk makes chicken extra juicy.

  • Uniform Strips: Cut chicken evenly for consistent cooking.

  • Oil Temperature: Too hot = burns outside; too low = soggy strips.

  • Reheat: Re-crisp in an air fryer or oven—avoid the microwave.

🍽️ Serving Suggestions

  • Serve with French fries or coleslaw for a full meal.

  • Add to wraps, sandwiches, or salads.

  • Perfect for lunchboxes or party platters.

🧘‍♀️ Nutritional Information (per serving, approx.)

Nutrient Amount
Calories 320 kcal
Protein 28 g
Carbohydrates 18 g
Fat 15 g
Fiber 1 g
Sodium 480 mg
Cholesterol 90 mg

(Values may vary depending on cooking method and coating choice.)

🌿 Health Benefits

  • High in protein: Supports muscle repair and satiety.

  • Iron & Zinc: Good for immunity and metabolism.

  • Baked or Air-Fried Option: Reduces oil intake for a healthier version.

  • Homemade control: No preservatives or artificial flavorings.

❓ Q & A

Q1. Can I make it gluten-free?
Yes! Use gluten-free flour and breadcrumbs or crushed rice cereal.

Q2. Can I prepare it ahead?
You can marinate the chicken overnight or freeze breaded strips before cooking. Just fry or bake from frozen (add 3–5 mins to cooking time).

Q3. What sauces go best with it?
Honey mustard, BBQ sauce, ranch, spicy mayo, or sweet chili sauce.

Q4. How do I make it spicy?
Add cayenne pepper or chili powder to the marinade or coating mix.

Q5. Can I use chicken thighs instead?
Absolutely! They’re juicier and work great for this recipe.

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