Crispy Golden Chicken Strips

The kitchen counter was scattered with flour, my favorite playlist humming in the background, when my roommate walked in and immediately started hovering. Those golden strips emerging from the hot oil made the whole apartment smell like comfort food heaven. She grabbed one before I could even finish plating, burning her fingers slightly but grinning anyway. Now every time I make these, I double the batch because word somehow always spreads through the house that chicken tender night is happening.

Last summer I served these at a casual backyard get together, watching kids and adults alike hover around the platter. My friend Sarah asked for the recipe before she even finished her first tender, saying these were exactly like the ones from her childhood diner but better. There is something universally comforting about perfectly breaded chicken that brings people together like nothing else.

Ingredients

• Chicken breast fillets: Cut into even strips so they cook at the same rate, about 500 grams gives you four generous servings
• Buttermilk: The acidity here is doing serious work tenderizing the meat, do not skip it
• Garlic powder and paprika: These build layers of flavor into every bite of the chicken itself
• All purpose flour: Your first coating station, seasoned with salt and pepper for a flavor foundation
• Smoked paprika: Adds this subtle depth to the flour coating that people cannot quite put their finger on
• Eggs: The crucial glue that helps the panko actually stick to each strip
• Panko breadcrumbs: Lighter and crispier than regular breadcrumbs, they create that restaurant style crunch
• Vegetable oil: You need enough depth to submerge the tenders without overcrowding the pan

Instructions

Marinate the chicken:

Whisk buttermilk with salt, pepper, garlic powder, and paprika, then add your chicken strips. Let them soak up all that flavor for at least 30 minutes, though a couple hours in the fridge makes them even more tender.

Set up your breading stations:

Get three shallow bowls ready, one with flour mixed with salt, pepper, and smoked paprika, one with beaten eggs, and one with panko. Having this assembly line prepared makes the whole process so much smoother.

Coat each tender:

Pull chicken from the marinade and let excess drip off, then dredge in flour, dip in egg, and press into panko until thoroughly coated. The key is pressing gently to make sure the crumbs actually adhere.

Heat your oil:

Pour about 2 inches of vegetable oil into a deep skillet and bring it to 175°C. You know it is ready when a pinch of panko sizzles immediately upon hitting the surface.

Fry to golden perfection:

Cook tenders in batches for 3 to 4 minutes per side until they are deeply golden and cooked through. Let them drain on a wire rack instead of paper towels to keep that crunch intact.

Save

My nephew used to be the pickiest eater until I made these for him during a weekend visit. Watching his eyes light up at that first bite made me realize sometimes the simplest recipes are the ones that become lasting favorites. Now whenever I visit, the first question he asks is whether I am making the crispy chicken.

The Oven Alternative

When I want to skip the mess of frying, I bake these at 220°C for about 20 minutes, flipping them halfway through. A light spray of oil helps them get close to that fried texture, though honestly they are still pretty delicious straight from the oven.

Flavor Variations

Sometimes I mix cayenne into the flour for a little heat, or add dried herbs like thyme and oregano when I want something more herby. The beauty of this recipe is how well it takes on whatever flavor direction you want to explore.

Serving Ideas

These tenders shine alongside a simple coleslaw or even just with some pickles on the plate. I love seeing how different people customize them, from dunking in honey mustard to piling them onto a bun.

• Double the panko mixture if you like an extra thick crust
• Keep finished tenders warm in a 150°C oven while you finish frying
• Let oil come back to temperature between batches for consistent results

Save

There is nothing quite like pulling that first batch from the oil and hearing the satisfying crunch when you bite in. These tenders have earned their permanent spot in my regular rotation.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate chicken strips for at least 30 minutes, up to 2 hours in the refrigerator for maximum tenderness and flavor absorption.

→ Can I bake these instead of frying?

Yes. Place breaded strips on a baking sheet, spray lightly with oil, and bake at 220°C (425°F) for 18–20 minutes, flipping halfway through cooking.

→ What dipping sauces work best?

Classic barbecue sauce and honey-mustard are traditional choices. Ranch, blue cheese, or honey-garlic also pair wonderfully with the crispy coating.

→ How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 74°C (165°F). Cut into the thickest strip to verify the meat is opaque and juices run clear.

→ Can I prepare these ahead of time?

Bread the strips up to 4 hours before cooking and refrigerate. For best results, fry or bake immediately after breading to maintain optimal texture.