Go Back

Easy Crispy Buttermilk Chicken Strips

Elevate your weeknight dinner with these restaurant-quality, extra-crunchy buttermilk chicken strips. By using a tangy buttermilk marinade and a secret baking powder coating, you achieve a juicy interior and a perfectly golden, airy crust every single time.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, cut into bite-sized strips
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp baking powder
  • 1 quart high-smoke point oil canola or peanut oil

Equipment

  • Large glass mixing bowl
  • Shallow dredging dish or pie plate
  • Heavy-bottomed pot, Dutch oven, or deep fryer
  • Wire cooling rack
  • Tongs
  • Paper towels
  • Digital meat thermometer
  • Whisk

Method
 

  1. In a large glass bowl, combine the buttermilk, hot sauce, and salt. Add the chicken strips, ensuring they are completely submerged. Cover and refrigerate for 30 minutes to 2 hours.
  2. In a shallow dish, whisk together the flour, garlic powder, smoked paprika, black pepper, and baking powder.
  3. Remove a chicken strip from the buttermilk marinade, allowing excess liquid to drip off, then press it firmly into the flour mixture until every side is thoroughly coated.
  4. Place the breaded strips on a wire rack and let them rest for 10 minutes to help the coating adhere.
  5. Heat approximately one inch of oil in a heavy-bottomed pot to 350°F (175°C).
  6. Fry the chicken in small batches for 3-4 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F.
  7. Remove the chicken with tongs, drain briefly on paper towels or a fresh wire rack, and serve hot.

Notes

For maximum crunch, do not overcrowd the pot; frying in small batches keeps the oil temperature stable. If you prefer a healthier option, these can be baked at 400°F on a wire rack for 20-25 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an air fryer to maintain crispiness.