Golden, restaurant-quality chicken tenders marinated in seasoned buttermilk and fried to extra-craggy perfection. Features step-by-step instructions for both classic crispy and extra-crunchy double-dredged crusts.
Crispy & Extra‑Crispy Chicken Strips
Nothing beats the satisfying crunch of hot, golden chicken strips made right in your own kitchen. Marinated in seasoned buttermilk for deep tenderization and tossed in a cornstarch-boosted dredge, these tenders deliver restaurant-quality crispiness every single time. Master the double-dredge technique below for extra-craggy crust, or keep it classic with a light single coat.
Ingredients
Chicken & Marinade
- 1 1/2-2 lbs chicken breast strips or tenders
- 2 cups buttermilk
- 1-2 tsp kosher salt (for marinade)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1-2 tsp hot sauce (Optional)
Flour Dredge
- 2 cups self‑rising flour
- 2 tbsp cornstarch (boosts crispiness)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Frying
- Oil for frying (350°F)
Equipment
- deep fryer (or deep skillet / Dutch oven)
- Wire Cooling Rack
- Baking Sheet
- Large mixing bowls
- Tongs
Instructions
- Season the buttermilk: Mix buttermilk with salt, paprika, garlic powder, onion powder, black pepper, and optional hot sauce.
- Soak the chicken: Add chicken strips to the seasoned buttermilk. Refrigerate 1–4 hours (minimum 30 minutes).
- Make the dredge: Combine self‑rising flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, and pepper in a large bowl.
- First dredge: Remove chicken from buttermilk, let excess drip off, and coat lightly in the flour mixture.
- Quick dip (for extra‑crispy): Dip the floured chicken back into the buttermilk briefly—just enough to moisten the surface.
- Final dredge (for extra‑crispy): Press each strip firmly into the flour mixture to create shaggy, craggy bits for maximum crunch.
- Rest the coated strips: Place dredged strips on a rack or tray for 10 minutes so the coating adheres and hydrates.
- Fry: Heat oil to 350°F. Fry strips 3–5 minutes until internal temperature reaches 165°F (74°C) and golden brown.
- Drain & serve: Place on a wire rack to keep the crust crisp. Serve hot.
Nutrition
Serving: 1ServingCalories: 527.6kcalCarbohydrates: 57.3gProtein: 49.5gFat: 9.6gSaturated Fat: 3.4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2.4gCholesterol: 125.8mgSodium: 1108.3mgPotassium: 942.1mgFiber: 2.2gSugar: 6.3gVitamin A: 747.9IUVitamin C: 3.1mgCalcium: 167.7mgIron: 1.7mg
Notes
Crispy vs Extra‑Crispy Options
- Extra‑Crispy: Use the full double‑dredge method — flour → buttermilk → flour — and press firmly to create shaggy, craggy bits.
- Crispy (lighter crust): Skip the quick dip and final dredge. Use one dredge only — buttermilk → flour — for a thinner, tender crust.
- Maintain oil at 350°F for even browning.
- Fry in small batches to avoid temperature drops.
- Always drain on a wire rack, not paper towels.
- Marinate up to 24 hours for deeper seasoning.
- Dredged strips can rest up to 30 minutes before frying.
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