Chicken Strips

The Chicken Strips recipe is one I’ve cherished over the years. It often takes me back to those quick weeknight dinners when my children were little, and their laughter filled the kitchen. I remember the joy of watching them dip the crispy strips into their favorite sauces, faces lighting up with each bite. The delightful crunch paired with the juicy tenderness of the chicken creates an irresistible combination that everyone loves. I always keep my pantry stocked with the essential ingredients, as these strips are not just a meal; they’re a memory in the making.

Main Ingredients for Chicken Strips

The ingredients for Chicken Strips are simple yet effective. Each plays a crucial role in achieving that perfect balance of flavor and texture that elevates the dish. Here’s a closer look at these key players:

• Boneless Skinless Chicken Breasts: The star of the dish, these provide a tender and juicy base for your strips.
• Buttermilk: This ingredient not only helps tenderize the chicken but also adds a rich flavor that complements the spices.
• All-Purpose Flour: The coating that gives the strips their lovely crispy texture. It’s the perfect vehicle for the seasonings!
• Seasonings: A mix of thyme, cayenne pepper, seasoned salt, and black pepper adds depth to the flavor profile of the strips.
• Canola Oil: Used for frying, it helps achieve a golden, crispy exterior.

Cooking Instructions for Chicken Strips

Cooking Chicken Strips is a delightful process that fills your kitchen with mouthwatering aromas. Follow these steps to create your own delicious batch:

1. Preheat the oven to 375º F. This ensures that your chicken will cook evenly in the oven later.
2. Butterfly the chicken breasts by cutting them in half horizontally. This helps them cook more evenly. After that, cut each half into strips, aiming for about 6 to 8 strips per breast.
3. Prepare the buttermilk mixture by pouring buttermilk into a shallow dish. Add Sriracha sauce and whisk together until combined. This adds flavor and moisture to the chicken.
4. In another dish, combine the dry ingredients: flour, thyme, cayenne pepper, seasoned salt, and black pepper. Whisk them together thoroughly to ensure an even coating.
5. Coat the chicken strips by dipping each one first into the buttermilk mixture, allowing excess to drip off, then into the flour mixture. Make sure each strip is well-coated for maximum crunch!
6. Let the coated strips rest on a kitchen sheet pan while you prepare to cook. This helps the coating stick better during frying.
7. Heat the oil in a skillet over medium heat. You’ll know it’s ready when it shimmers slightly, and water dropped into it sizzles.
8. Carefully place a few chicken strips into the skillet, depending on its size. Avoid overcrowding to ensure they cook evenly. Fry until browned on one side, about 3 minutes, then turn and cook the other side for another 3 minutes.
9. Once browned, remove the chicken strips and place them onto a clean kitchen sheet pan. Repeat until all strips are cooked.
10. Transfer the pan to the preheated oven. Bake for about 12 to 18 minutes until the juices run clear when pricked with a knife. This helps finish cooking and keeps them juicy.
11. Allow the strips to rest for about 3 minutes before serving. This helps the juices redistribute, making them even more succulent!

How to Switch It Up

There are countless ways to switch up your Chicken Strips to keep things fresh and exciting. Here are some ideas:

• Storage: Store leftover chicken strips in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze cooked chicken strips for up to three months. Just reheat in the oven for a crispy finish.
• Flavor variations: Experiment with different seasonings in the flour, like garlic powder or smoked paprika, for a unique twist.
• Baking option: For a healthier version, bake the strips instead of frying. Just drizzle with oil and bake at 425º F for about 20-25 minutes.
• Serving suggestions: Pair with fresh veggies or a crisp salad to balance out the meal.

What Complements This Chicken Strips

When considering sides to serve with your Chicken Strips, there are a plethora of options that can elevate your meal:

• French Fries: A classic side, crispy fries are always a hit.
• Coleslaw: The crunch of coleslaw pairs perfectly with the tender chicken.
• Vegetable Sticks: Serve with a side of carrots and celery for a fresh crunch.
• Mac and Cheese: Creamy, cheesy mac is a comforting side that kids love.
• Garlic Bread: A slice of garlic bread complements the dish well for a hearty meal.
• Seasonal Salads: Toss together a refreshing salad in the summer for a light and vibrant option.
• Easy Dips: Offer a variety of dips, such as ranch, barbecue, or honey mustard, to please everyone’s taste buds.

FAQ

Conclusion

In conclusion, Chicken Strips bring together the perfect blend of crispy texture and juicy flavor that appeals to everyone. They’re simple to prepare and offer a nostalgic touch to family meals. I encourage you to try making them tonight for a delicious dinner that’s sure to impress!

Chicken Strips

Craving something crispy and flavorful? These Chicken Strips are your answer! Perfectly seasoned and fried to golden perfection, they're a hit for any meal. Serve them with your favorite dips for an easy weeknight dinner that everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 – 4 pieces Boneless Skinless Chicken Breasts
• 2 cups Buttermilk
• 1/2 teaspoon Sriracha Sauce or cayenne pepper
• 2 cups All-Purpose Flour
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Cayenne Pepper
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Ground Black Pepper
• 1/2 cup Canola Oil

Equipment

• Mixing Bowl
• Oven
• Skillet
• Frying Pan
• Whisk

Method

 

1. Preheat the oven to 375º F. This ensures that your chicken will cook evenly in the oven later.
2. Butterfly the chicken breasts by cutting them in half horizontally. This helps them cook more evenly. After that, cut each half into strips, aiming for about 6 to 8 strips per breast.
3. Prepare the buttermilk mixture by pouring buttermilk into a shallow dish. Add Sriracha sauce and whisk together until combined. This adds flavor and moisture to the chicken.
4. In another dish, combine the dry ingredients: flour, thyme, cayenne pepper, seasoned salt, and black pepper. Whisk them together thoroughly to ensure an even coating.
5. Coat the chicken strips by dipping each one first into the buttermilk mixture, allowing excess to drip off, then into the flour mixture. Make sure each strip is well-coated for maximum crunch!
6. Let the coated strips rest on a kitchen sheet pan while you prepare to cook. This helps the coating stick better during frying.
7. Heat the oil in a skillet over medium heat. You’ll know it’s ready when it shimmers slightly, and water dropped into it sizzles.
8. Carefully place a few chicken strips into the skillet, depending on its size. Avoid overcrowding to ensure they cook evenly. Fry until browned on one side, about 3 minutes, then turn and cook the other side for another 3 minutes.
9. Once browned, remove the chicken strips and place them onto a clean kitchen sheet pan. Repeat until all strips are cooked.
10. Transfer the pan to the preheated oven. Bake for about 12 to 18 minutes until the juices run clear when pricked with a knife. This helps finish cooking and keeps them juicy.
11. Allow the strips to rest for about 3 minutes before serving. This helps the juices redistribute, making them even more succulent!

Notes

• Tip 1: Store leftover chicken strips in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze cooked chicken strips for up to three months. Just reheat in the oven for a crispy finish.
• Tip 3: Experiment with different seasonings in the flour, like garlic powder or smoked paprika, for a unique twist.
• Tip 4: For a healthier version, bake the strips instead of frying. Just drizzle with oil and bake at 425º F for about 20-25 minutes.
• Tip 5: Pair with fresh veggies or a crisp salad to balance out the meal.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.