This recipe delivers ultra crispy chicken strips with tender centers every time, using a simple flour coating method perfected through years of testing.
The key is a double-dredge technique that creates a shatteringly crisp exterior while keeping the chicken juicy inside. I developed this approach after countless trials to achieve restaurant-quality results at home.
You’ll love how these strips maintain their crunch even after cooling, making them perfect for meal prep or serving a crowd. The flour coating forms a golden, craggy crust that stays crispy long after frying.
Serve with your favorite dipping sauces for a meal that’s sure to impress. This method works with chicken tenders or breast strips cut to your preferred size.
Ingredients for Fried Chicken Strips Recipe with Flour
Pantry staples plus chicken create these irresistibly crispy strips with juicy centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Tenders 🍗 | 1 ½ lb | Or breast strips, cut evenly |
| All-Purpose Flour 🌾 | 2 cups | Divided for double-dredge |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Buttermilk 🥛 | 1 cup | Full-fat for tanginess |
| Baking Powder 🧂 | 1 tsp | Helps crust puff slightly |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For savory depth |
| Onion Powder 🧅 | 1 tsp | Balances seasoning blend |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Vegetable Oil 🫒 | 4 cups | For frying, high smoke point |
The chicken is the star here. Boneless tenders save prep time, but breast strips cut into even 1-inch pieces work just as well. Look for air-chilled chicken at Whole Foods or Costco—it’s plumper and juicier than water-chilled. For the flour, King Arthur or Gold Medal are reliable brands. The buttermilk is non-negotiable for that tangy kick and tenderizing power (low-fat works, but full-fat is worth it
No buttermilk? Whole milk plus 1 tbsp vinegar does the trick. Swap cornstarch for arrowroot powder at the same amount. Out of paprika? Cayenne for heat or skip it—the crust will still crisp up. The oil depth matters: use enough to submerge the strips halfway for even cooking. Peanut oil is my backup for a neutral flavor (just watch for allergies). Fry in batches to avoid crowding the pan—keeps the oil temp steady. Leftovers? They reheat surprisingly well in a 400°F oven for 10 minutes. Store cooked strips in the fridge for up to 3 days, but they’re best fresh. The flour mixture can be prepped ahead and kept in a jar for 1 week.
Why You’ll Love This Recipe
- 20-Minute Meal: I can get these from prep to plate faster than ordering takeout. Just mix, coat, and fry.
- Crispy Perfection: The flour and cornstarch combo gives that golden crunch with a buttermilk kick.
- Crowd Pleaser: My kids devour these, and they’re just as good cold in lunchboxes the next day.
- Budget Winner: Chicken tenders and pantry staples keep the cost low, but the flavor tastes expensive.
Step-by-Step Instructions for Fried Chicken Strips
These simple steps guarantee ultra crispy exteriors with juicy, tender centers every time.
Step 1: Season and Prepare the Chicken Tenders
Pat the 1.5 lb Chicken Tenders completely dry with paper towels. This removes excess moisture that could prevent the coating from adhering properly. Season both sides generously with 1.5 tsp Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 1 tsp Paprika.
I’ve found that evenly seasoning the meat before dredging layers the flavor throughout. Let the seasoned tenders sit for 5-10 minutes while you prepare the coating—this helps the salt begin penetrating the meat for maximum flavor impact.
Step 2: Set Up the Double-Dredge Breading Station
In a large bowl, whisk together 2 cups All-Purpose Flour, 0.5 cup Cornstarch, and 1 tsp Baking Powder. The cornstarch adds extra crispiness, while the baking powder helps the crust puff slightly for that perfect crunch.
In a separate bowl, beat the 2 whole Large Eggs with 1 cup Buttermilk until smooth. This creates your egg wash. Place a wire rack over a baking sheet nearby for draining excess coating. I like to arrange my station in this order: flour mix, egg wash, then back to flour mix for the double-dredge.
Step 3: Coat the Chicken Tenders Thoroughly
Working with one tender at a time, dredge it in the flour mixture, pressing gently to adhere. Shake off any excess, then dip it completely in the egg wash, letting any excess drip off. Return it to the flour mixture for a second coating, pressing again to ensure a thick, even layer.
Place the coated tenders on the wire rack. Don’t stack them or they’ll stick together. Let them rest for 5 minutes to allow the coating to set. This resting period is crucial—it helps the coating adhere better during frying and prevents it from sliding off.
Step 4: Fry to Golden, Crispy Perfection
In a large, heavy pot or Dutch oven, heat 4 cups Vegetable Oil to 350°F. Use a deep-fry thermometer for accuracy. Carefully lower a few tenders into the oil—don’t overcrowd the pot, as this will lower the oil temperature and result in soggy coating.
Fry for 6-8 minutes, turning occasionally, until the tenders are deep golden brown and the internal temperature reaches 165°F. The coating should be crispy and audibly crunch when removed. Transfer to a wire rack or paper towels to drain excess oil.
Step 5: Rest and Serve Immediately
Let the fried tenders rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute and the coating to set fully, ensuring maximum crispiness. The tenders should be piping hot with a coating that shatters at the first bite.
Serve immediately while still hot and crispy. The contrast between the crunchy exterior and tender, juicy interior is what makes this dish so irresistible. These are best enjoyed fresh, so gather everyone around the table as soon as they’re ready.
Pro Tips For Making Fried Chicken Strips Recipe With Flour
- Double Dredge: Dip the tenders in flour, then egg, then flour again—I learned this the hard way after my first batch had barely any crust.
- Rest the Coated Strips: Give them 5-10 minutes on a wire rack after dredging so the coating adheres better and doesn’t slide off in the oil.
- Skip Cold Chicken: Let the tenders sit at room temperature for 15 minutes before frying, or the coating will cook faster than the meat.
- Use a Mix of Oils: A 50/50 blend of vegetable oil and a little butter in the pan adds flavor without burning as quickly.
Perfect Pairings for This Dish
Dipping Sauces
Classic ranch dressing is my go-to—mix ½ cup mayonnaise, ¼ cup buttermilk, and 1 tbsp dried dill for a tangy dip. Honey mustard with 3 tbsp yellow mustard and 2 tbsp honey adds a sweet-spicy kick. 💛
Fresh Sides
A crisp iceberg wedge salad with creamy blue cheese dressing balances the richness. For something lighter, serve with sliced cucumbers and cherry tomatoes from my Portland garden. The cool crunch is perfect.
Comfort Classics
Mashed potatoes with gravy make this a hearty meal. I love pairing with buttery cornbread—the sweetness complements the savory strips beautifully. These are family favorites in Cincinnati.
Spicy Kick
For heat lovers, buffalo sauce mixed with melted butter for dipping delivers that signature tang. Add pickled jalapeños on the side for an extra punch. My daughter Lily loves the mild version.
Lighter Options
A simple coleslaw with a vinegar-based dressing cuts through the fried richness. Roasted sweet potato fries offer a healthier alternative that still satisfies the craving for crunch.
Kid-Friendly Pairings
My go-to for Lily is apple slices with caramel dip and baked beans. The sweetness makes the meal more approachable for little ones while keeping it balanced. 🍎
Nutrition Facts
Frequently Asked Questions
What’s the best oil for frying?
Use vegetable oil or peanut oil for their high smoke points. Avoid olive oil as it can burn at frying temps. Maintain 350°F for perfect crispiness.
Can I bake these instead of frying?
Yes! Bake at 400°F for 15-20 minutes, flipping halfway. The texture won’t be as crispy, but it’s a healthier option. Use a wire rack for even air circulation.
Why did my coating fall off?
This usually happens if the chicken wasn’t dry before dredging or didn’t rest after coating. Pat thoroughly and let sit for 5 minutes before frying.
How do I keep them crispy for later?
Place on a wire rack in a single layer to cool. Reheat in a 400°F oven for 10 minutes to restore crunch. Avoid microwaving as it makes them soggy.
- Recipe Baked Pork Chops Boneless: Oven-Baked Juiciness With Herb Crust - October 17, 2026
- Recipe About Chicken: Herb-Roasted Juiciness With Golden Skin - October 17, 2026
- Steak Sandwich Recipe With Leftover Steak: Quick and Savory Meat Upgrade - October 17, 2026