Crispy Fried Chicken Strips

Yes, frying chicken can seem like a lot of work, but trust me, the outcome is well worth it! For this recipe, we opted for chicken breast strips, which cook much faster and make the process a breeze. Of course, you could use whole pieces, but frying time will increase significantly, and the hands-on effort is longer. These strips are perfect for sharing, easy to season, and golden-crispy every time especially when dusted with a little extra BBQ spice. Serve them with your favourite dipping sauces, and did we mention they’re also a welcome addition to game day spreads?! 

Servings: 4–6
Prep Time: 20 minutes (plus 4-6 hours brining)
Cook Time: 6-8 minutes per batch

Ingredients:

Chicken & Marinade

• 2 lbs Central Park Farms boneless, skinless chicken breast, cut into strips

• 1 ½ cups buttermilk

• 1–2 tbsp hot sauce (optional)

Dredging Mixture

• 1 ¼ cups all-purpose flour

• ¼  cup cornstarch (optional variation: 2 tbsp cornstarch + 1 tbsp rice flour for extra crisp)

• 1 ¼ tsp baking powder

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 ½ tsp sweet smoked paprika

• 2 tsp BBQ seasoning (plus extra for dusting)

• 1 tsp salt

• ½ tsp black pepper

Other

• Oil for frying (vegetable, canola, or peanut oil) — enough to submerge the chicken

• Paper towels for draining

Instructions:

• Combine buttermilk and optional hot sauce in a bowl. Add chicken strips and refrigerate for 4–6 hours or overnight. This tenderizes the chicken and adds flavour.

•  Mix all dry ingredients in a large Ziploc bag.

•  Remove chicken from the marinade, letting excess drip off. Shake a few strips at a time in the bag until coated. The coating should look slightly shaggy. Psst… shaggy when it comes to fried chicken means textured, those ridges and bumps in the texture makes it crispier once fried.

• Place coated strips on a wire rack over a sheet pan and refrigerate 1–3 hours. This helps the coating adhere. (this is optional and can be skipped if needed).

• Use a heavy-bottomed pot or Dutch oven and fill with enough oil to submerge the chicken. Heat to 350°F (175°C).

• Fry strips in batches for 6–8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.

• Dust generously with extra BBQ seasoning for a flavor kick. Serve immediately with your favorite dipping sauces.
  
  

  Tips & Tricks:

• Don’t overcrowd the pan—frying in batches keeps oil temperature steady.

• The cornstarch (or cornstarch + rice flour) gives a light, crispy crust.

• Heavy-bottomed pots ensure even frying and reduce the chance of burning.

• Dust with extra BBQ seasoning after frying for a punch of flavor.

• Paper towels help excess oil drain and keep strips perfectly crispy.

• Optional hot sauce in the marinade adds a subtle kick, but it’s just as tasty without it.