Game Day Crispy Chicken Strips (Print version)
Golden fried chicken strips served with a sweet honey dip, ideal for flavorful game day snacking.
# What you'll need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Breading
08 - 1 cup all-purpose flour
09 - ½ cup cornstarch
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon cayenne pepper
→ For Frying
14 - 3 cups vegetable oil
→ Honey Dip
15 - ⅓ cup honey
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon mayonnaise
18 - Pinch of salt
# How to make it:
01 - Combine chicken strips with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. Toss to coat thoroughly, cover, and refrigerate for at least 30 minutes. Overnight marinating yields optimal flavor penetration.
02 - Whisk together flour, cornstarch, salt, black pepper, smoked paprika, and cayenne pepper in a separate bowl until evenly distributed.
03 - Pour vegetable oil into a deep skillet or pot and heat to 350°F. Maintain consistent temperature throughout frying for even cooking.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each strip firmly into the flour mixture, ensuring complete coverage on all sides.
05 - Cook chicken strips in batches, frying 4–5 minutes per side until golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and achieve proper crispiness.
06 - Transfer fried strips to a wire rack or paper towel-lined plate to drain excess oil while remaining crispy.
07 - Whisk together honey, Dijon mustard, mayonnaise, and salt in a small bowl until completely smooth and emulsified.
08 - Arrange warm chicken strips on a serving platter with honey dip on the side. Serve immediately while crispy.
# Expert suggestions:
01 -
- The buttermilk marinade makes the chicken impossibly tender while that flour-cornstarch coating creates crunch that lasts even after delivery
- That honey mustard dip strikes the perfect balance between sweet and tangy, and I dare you to stop at just one strip
02 -
- Overcrowding the pan drops the oil temperature so fast your chicken will absorb oil instead of crisping up, so work in patient batches
- Letting the chicken rest on a wire rack instead of paper towels keeps the bottom coating from getting soggy
03 -
- Pat the chicken strips slightly dry before dredging so the flour coating sticks better and creates that satisfying crunch
- Room temperature chicken fries more evenly than cold chicken straight from the fridge